I have been tweaking a raw/vegan chocolate cheesecake recipe I found when trying to survive nursing through my son’s dairy allergy, and as he’s become a toddler it has transformed into a quest to make the most nutrient dense, high iron snack for him I possibly can. I finally consider the recipe near perfect, and it has a lot of flexibility so all measurements are a rough guide, I almost never measure and usually double this, but I have a high capacity blender.
- 2 cups roasted cashews
- 2/3 cup melted organic virgin coconut oil
- 1/2 cup maple syrup
- 1/2 cup tahini
- 2 ripe avocados
- 1/2-3/4 c organic raw *cacao* powder
- 2 t vanilla
- pinch of Himalayan salt
- nut milk (preferably cashew)
Begin with the cashews, salt, and oil in a blender (a Vitamix is perfect for this!) on high until it makes a thin, very smooth cashew butter. Make sure the cashew butter is really smooth, because if there are grainy bits of nut it’s very hard to make a smooth final product. Add avocado flesh and 1/2 cup nut milk and blend on high. Add the remaining ingredients and blend thoroughly, adding nut milk as needed to make it a bit thinner than pudding consistency, it needs to be runny because as the coconut oil cools it will firm up and set. Taste a spoonful to make sure it isn’t grainy and that you’re happy with the sweetness level. If needed add more maple syrup, then blend on high until it is super smooth and silky.
I pour into 1 cup pyrex containers and freeze most of them until needed (a huge batch only lasted 6 weeks before getting eaten, but the texture was still great), they thaw nicely over night in the fridge and it’s a great way to save avocados for later when they are in season and cheap. A high power blender really is necessary, I can’t vouch for the results in a low power blender and you may want to use a pre-made smooth nut butter and 1/4 cup coconut oil instead of the first step if you aren’t happy with the consistency your blender achieves.
Variations I’ve tried and that are worth experimenting with, are using hazelnuts instead of cashews, and adding a few teaspoons of grass fed gelatin for a no-bake cheesecake consistency, but both of those are more adult tastes than my target audience these days 😉