Raw Black Forest Cheesecake

Ingredients:

Base

1 cup nuts ½ cup oats 10 dates (3/4 cup), pitted 1 tsp cacao powder

Filling/Topping

2 cups cashews 1 cup full fat coconut milk ½ cup + 2 tablespoons rice syrup, raw honey or maple syrup 2 tablespoons coconut oil 1 tablespoons fresh orange juice ½ tsp natural vanilla extract 1 tablespoons cacao powder raw 7 oz. dairy free dark chocolate raw 2 cups fresh cherries

Method:

Soak dates in warm water for few minutes, then drain and pat dry.
Line the inside of the 8×8 round cheesecake pan with parchment paper or cling wrap. (IMPORTANT! This will allow you to remove the cake easily right before serving!)
Add dates, walnuts, almonds, cacao powder and oats into a food processor, processing until combined into a sticky dough.
Coat the base of the pan/pastry ring using a spatula. Pack it down into an even, flat layer.
Place in freezer to set.

Filling

Add the cashews (drained), coconut milk, coconut oil, syrup, orange juice and vanilla to a food processor. Process until mixture is creamy and smooth.
Take ⅓ of the mixture, add 2 teaspoons of cacao powder and stir well to combine.
Remove pan from the freezer and spread the chocolate cream evenly over the base.
Allow to harden in the freezer for at least 15-20 minutes.
Take out of the freezer, place pitted cherries over the chocolate base, and pour over the remaining filling evenly. Tap the bottom of the pan with the palm of your hand to remove any air bubbles.
Place in freezer for 2-3 hours minimum.

Then...

Remove from freezer 10 minutes before serving.
To garnish, melt chocolate chips over a double boiler saucepan. (Note: do not exceed 40°C / 115°F C for raw chocolate!).
Pour into a pastry bag and decorate as desired.
Refrigerate to harden for a few minutes.
Decorate with remaining cherries and chocolate flakes. (Idea: dip 4-5 cherries into melted chocolate, then place them in the fridge to set before serving).