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Raw Vegan Chocolate Mousse Cheesecake

21/11/2013

7 Comments

 
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Unlike traditional sweets, most raw desserts are nutrient dense so a little goes a long way which is perfect for a guilt free treat that is good for the body! Most raw cheesecakes however are a nut based which is fantastic, but sometimes it can get a little heavy for the system so here's one which is nut free, delicious and decadent.

It is super easy to make. All you need a food processor a good blender. The filling is made from a combination of mainly dates and avocados, both being high in nutrients and offering an array of health benefits.

Avocados are the perfect superfood, a good source of fat, protein and fiber. The monounsaturated fat and polyunsaturated fat it contains is a good fat for the body, helping to lower bad cholesterol and promote heart health and cardiovascular health. They contains high levels of vitamins such as B, C, D, K as well as potassium, offering a wide range of anti-inflammatory benefits. Avocados are one of the few high protein fruits, packing 4 grams into just one, and all the protein is available for the body to use, unlike meat sources, where only some can be utilized.

Dates are the perfect sweetener for any recipe, as well as a great snack for an energy boost. Dates are free from cholesterol, rich in vitamins and minerals; containing B Vitamins, calcium, iron, potassium, manganese, magnesium and copper. They help in the relief from constipation, intestinal disorders, anemia and stomach cancer. They are great for muscle development and the high level of minerals makes them a great food for bone health and maintaining a healthy nervous system.



Raw Vegan Chocolate Mousse Cheesecake


Base

1 cup almonds (soaked overnight)
1/2 cup pecans (soaked 6hrs)
6 medijool dates
1/2 tsp vanilla essence
pinch of sea salt


Mousse Filling
2 large avocados
13-15 medijool dates
1 cup raw cacao
2/3 cup coconut oil
1/2 cup maple syrup or raw honey
1 tsp lemon juice
pinch of sea salt
2 TBS coconut butter


1. Combine all the ingredients for the base in the food processor and blend until mixed well and smooth. If you want a crunchier base then pulse and don't blend for as long

2. Spread a base layer and pat down flat

3. Blend all the filling ingredient together, pour in coconut oil at the end (it's easier if you warm up the oil to a liquid consistency), it should end up being a thick mousse consistency

4. Pour on top of the base and refrigerate overnight

5. If you want to add toppings do it before the cheesecake is put to set, you can use cacao nibs, or granola etc


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7 Comments
Joanne Franco
27/11/2013 03:47:00 pm

Raw Vegan Chocolate Mousse Cheesecake -Your recipe calls for 1/2 vanilla essence. 1/2 Cup? 1/2 Tablespoon? I am not very familiar with vanilla essence, is it vanilla extract?

Reply
Binny
27/11/2013 05:34:21 pm

1/2 teaspoon, it's a liquid vanilla flavouring you can buy from the baking section, there's vanilla extract imitation but it's best to get actual vanilla essence

Reply
Laticia
11/12/2013 06:33:27 am

I made this Binny - it was amazing! Thank you!!

Reply
Binny
11/12/2013 11:06:23 am

You're welcome! I'm glad you enjoyed it.

Reply
China
20/1/2014 04:27:15 pm

Hi Binny what is the coconut butte? Is it cacao butter or something else? ♥ Love your blog! Amazing recipes x c

Reply
Binny
20/7/2014 09:02:16 am

Sorry China for not getting back to you sooner, coconut butter is coconut meat blended up so it's a white paste. However you can use coconut oil instead if you can't find the butter

Reply
Rennae
23/8/2014 10:01:11 am

Oh ya!!! I'm soooooo making THIS!!!

Reply



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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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