Raw Chocolate Cheesecake

Yield 8-10 servings

For the base:

  • 2.5 cups of almonds
  • 10 Medjool dates
  • 1-2 tablespoons of coconut oil
  • Pinch of sea salt

For the chocolate layer:

  • 4 ripe avocados
  • 1 cup of coconut oil
  • 1.5 – 2 cups of raw cacao (depending how rich you like it)
  • Pinch of sea salt
  • 1 cup of agave nectar or sweetener of choice

1. Pulse the almonds in a blender until roughly chopped, then add in the pitted dates, coconut oil and salt and blend until they form a dough.

2. Line a cake tin with greaseproof paper and press the dough down evenly into it, then put in the fridge while you make the chocolate layer.

3. Blend the avocado flesh, coconut oil, cacao powder, salt and sweetener in a high speed blender until completely smooth. You may have to scrape down the sides a few times.

4. Spoon this mixture over the almond and date base, then place in the freezer for one hour to firm up. After that, it can be stored in the fridge.