carolg
10-31-2006, 07:17 PM
I didn't see any posts here for a Chocolate Cheesecake till now. Alissa may have one but I would not know that. Of course try hers first. Nuts, nuts, nuts and fat to the body. Wow, but it has to be great then.
Chef's Corner
Chocolate Cheesecake
Chocolate Cheesecake
Makes one 8-inch diameter cheesecake
Serves 12
Crust:
2 ½ cups pecans, soaked and dehydrated
¼ cup dried cane juice
¼ cup seedless raisins
1 tsp. cinnamon
Filling:
1 quart cashews, soaked for 3 hours and drained well
¾ cup coconut oil, warmed to liquid
¾ cup dates
½ cup dried cane juice
1 cup organic cocoa powder
1 T. vanilla extract
½ tsp. cinnamon
Topping:
10 to 12 ounce package of frozen raspberries, defrosted.
1 cup soft dates, pitted.
1. To make crust:
Put pecans, dried cane juice, raisins and cinnamon in food processor and process until it begins to stick together. Press crust mixture evenly in the bottom of an 8-inch spring form pan and set aside.
2. To make filling:
Put soaked and drained cashews in food processor along with the liquefied coconut oil and process until semi-smooth. Add remaining ingredients and puree until creamy smooth.
3. To make topping:
Put the raspberries and dates in a high powered blender and blend until smooth.
4. To assemble:
Put filling in crust and spread evenly. Spread the Raspberry date topping over the cream filling. Refrigerate for at least 2-3 hours before serving. Will last for 2 weeks if properly stored in a covered container in the refrigerator, or 2 months, in freezer.
Living Light International posted it in their newsletter
I must say I remember one great one, not chocolate in the Encylopedia of Raw Foods believe called...Emily's recipe...wow....just like the real thing....
carolg
========
carolg
Chef's Corner
Chocolate Cheesecake
Chocolate Cheesecake
Makes one 8-inch diameter cheesecake
Serves 12
Crust:
2 ½ cups pecans, soaked and dehydrated
¼ cup dried cane juice
¼ cup seedless raisins
1 tsp. cinnamon
Filling:
1 quart cashews, soaked for 3 hours and drained well
¾ cup coconut oil, warmed to liquid
¾ cup dates
½ cup dried cane juice
1 cup organic cocoa powder
1 T. vanilla extract
½ tsp. cinnamon
Topping:
10 to 12 ounce package of frozen raspberries, defrosted.
1 cup soft dates, pitted.
1. To make crust:
Put pecans, dried cane juice, raisins and cinnamon in food processor and process until it begins to stick together. Press crust mixture evenly in the bottom of an 8-inch spring form pan and set aside.
2. To make filling:
Put soaked and drained cashews in food processor along with the liquefied coconut oil and process until semi-smooth. Add remaining ingredients and puree until creamy smooth.
3. To make topping:
Put the raspberries and dates in a high powered blender and blend until smooth.
4. To assemble:
Put filling in crust and spread evenly. Spread the Raspberry date topping over the cream filling. Refrigerate for at least 2-3 hours before serving. Will last for 2 weeks if properly stored in a covered container in the refrigerator, or 2 months, in freezer.
Living Light International posted it in their newsletter
I must say I remember one great one, not chocolate in the Encylopedia of Raw Foods believe called...Emily's recipe...wow....just like the real thing....
carolg
========
carolg