Dark Chocolate & Cherry ‘Cheesecake’

cherry choc cheesecake

Cheesecake Base
– 1 cup ground almonds
– 1 cup desiccated coconut
– 1 Tbs cocoa/cacao
– 130g dried dates
– water as required
Grind the almonds into a meal, and pour into a bowl with the coconut and cocoa. Blend the dates with a little water (I keep adding water as needed). Add to the dry mix in the bowl. Mix into a sticky dough (add more water if needed). Press into a lined 20cm circular cake tin. I pressed some sugar free dark chocolate drops (Well Naturally) into the base for added texture.

Cheesecake Filling
– 2 cups raw cashews (280g)
– 2 Tbs desiccated coconut
– 1/4 cup cocoa/cacao
– 130g dried dates
– 1/3 cup coconut oil
– 2 cups cherries (I used frozen)
– Juice of 1 lemon
– 2 tsp brandy
– extra cherries (and sugar free chocolate drops) as topping
Blend the cashews into a fine meal. Pour into a bowl with the cocoa and desiccated coconut. Blend the dates, coconut oil, cherries, lemon juice and brandy. Once blended add to the dry mix in the bowl. Stir thoroughly then blend the entire mixture again for a smoother consistency. Pour on top of the base. Add cherries, sugar free dark chocolate drops (love this! It’s sweetened with stevia) or other desired toppings. Put in the freezer for around 4 hours to set.

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