Raw layered 'Cheeky' Cheesecake

This is my first 'raw' dessert. So I was a little skeptical however it worked after a good few trial and errors. Once I got the cashews blender, it was a matter of adding and tasting, fridging....did I write that? Chilling and testing, adding and trying again.

So all in all it took the whole day from morning to evening to get results on which ratio of ingredients worked best, but it was well worth it because now it's perfect!

The cashew cream, however, is quite sweet so you can reduce the maple syrup if you want but them add a little water to replace the liquid.

I topped these cheesecake bars with a chocolate mouse however it's totally up to you. Raw caramel, chocolate fudge, raw chocolate, raspberry coulis...

I'll make a note further down for combinations you can try.

Raw 'Cheeky' Cheesecake

Serves: 6 Bars

Ingredients

For the cheesecake

• 150g raw, soaked cashews

• 120g maple syrup, (more to taste for a sweeter tooth)

• 50g coconut oil, melted

• 1 vanilla bean, seeds scraped out

For the base

• 10g coconut oil

• 5 medjool dates ( about 110 g )

• 16g cacao powder

• 20g mixed seeds

• 20g goji berries

• 20g almond flour

For the mousse

• 200ml coconut milk ( light works too, the mousse just won't be as thick or dense or fudge-y like )

• 56g raw, soaked cashews

• 87g raw chocolate (see below)

• 1tsp honey

• 1tbpsn coconut oil, melted

For the chocolate sauce

• 52g raw cacao powder

• 69g maple syrup

• 86g coconut oil

Method

- First start by Lining a deep set pan with tin foil.

- Make the base by simply adding everything into a blender and blitz until it comes together to form a thick paste. I like mine a little 'bitty; so it has more texture, so I don't blend it for that long but it's up to you.

- Press the base into the pan with a spatula and smooth the top. Set aside.

- Make the cashew layer by blending everything together until it is a smooth creamy liquid. Pour on top of the base. Chill for an hour.

- 10 minutes before time is up, make the mousse by blending the cashews in a blender. Once it becomes a gritty paste, add in the coconut water (100ml). Blend.

- After that has been incorporated in remove the mix to a large bowl.

- Fold through the honey, remaining coconut cream, the thick white stuff from the can, (100g), and add 87g of the chocolate sauce, ( 120g of the sauce should be left ).

- Fold until just combined then pour over the chilled cheesecake. Chill for 1-2 hours, until the mousse is solid.

- Serve with the left over chocolate sauce, sprinkle of pomegranate for extra crunch and some mint leaves (if ya wanna feel fancy).