Dessert

Cherry Cheesecake Raw Chocolates Drizzled with Cinnamon Toffee Sauce is for Dessert.

Cherry Cheesecake Raw Chocolates Drizzled with Cinnamon Toffee Sauce takes several minutes to prepare.

Cherry Cheesecake Raw Chocolates Drizzled with Cinnamon Toffee Sauce takes several minutes to cook.

Cherry Cheesecake Raw Chocolates Drizzled with Cinnamon Toffee Sauce makes 4 servings.

The ingredients for Cherry Cheesecake Raw Chocolates Drizzled with Cinnamon Toffee Sauce are:

80 gram Divine Organics Raw Cacao Butter (1 Tbsp) (by IZREDY2)
2 tsp Cinnamon, ground
5 date Dates
150 grams Medjool dates
7 serving Agave nectar syrup (1Tbsp, 21g)
150 grams Almonds
1.5 serving Navitas Raw Cacao Powder (1 serving = 2.5 Tbsp or 14g)
2.5 tbsp Carob powder (by ROSES8)
3 tsp coconut sugar, Madhava? Organic (1 t)
0.5 tsp Himalayan Pink Salt (by WJHUNTER)
1 tsp Vanilla Extract
200 gram Nut Harvest - Whole Cashews
200 grams Sweet Cherries
150 grams Coconut Oil
1 fl oz Lemon Juice
50 grams Maple Syrup

Here is how you make Cherry Cheesecake Raw Chocolates Drizzled with Cinnamon Toffee Sauce:

To make the cheesecake base, add the almonds, 1tsp cinnamon, 1/2 serving cacao powder, 1tbsp carob powder, 3 tsp coconut sugar and 1/2 tsp Himalayan pink salt to a food processor and process until it has formed a flour. With the food processor still running, add the medjool dates one at a time until combined. Melt 30g cacao butter and add it to the mixture, again, whilst the processor is still running and a tbsp. spring water. Once a dough is formed, press it evenly into a cake tin and place it in the fridge. For the cheesecake filling, melt the coconut oil in a bowl over a pan of hot water. Then mix the vanilla extract, cashews, cherries, coconut oil, 1/2 tsp Himalayan pink salt, juice of 1 lemon and the maple syrup in a blender until completely smooth. Pour the mixture over the base, and return it to the fridge until set. To make to chocolate, melt 50g cacao butter gently in bowl over a pan of hot water. Once melted, add 3/4 serving cacao powder and 1 1/2 tbsp carob powder and mix using a whisk. Add 1 tbsp agave necatar and mix again using the whisk. Once combined, divide the mixture between trays and pop in the fridge for a couple of hours to set. Next, for the sauce, soak the dates. Once soaked, mix 1tsp cinnamon, the dates and 6 tbsp agave nectar in a high powdered blender until smooth. Once the cheesecake and the chocolates have set, get the cheesecake out of the fridge and place the chocolates on the top and drizzle the sauce over. Serve and enjoy! Serving Size:?serves 4

The nutritional information for Cherry Cheesecake Raw Chocolates Drizzled with Cinnamon Toffee Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 1,398.9

• Total Fat: 103.4 g
• Cholesterol: 0.0 mg
• Sodium: 273.8 mg
• Total Carbs: 115.6 g
• Dietary Fiber: 13.0 g
• Protein: 17.7 g