DECADENT CHOCOLATE VANILLA CHEESECAKE

Boy oh boy it's a long while since I posted! 2014 was a super busy year getting Mondays Wholefoods up and running, and truth be told, working in a wholefoods cafe every day surrounded by beautiful and nourishing food somewhat over-satiates the appetite! By the time I got home every night all I would crave would be the simplest of meals - steamed veggies, a piece of pan fried fish. Boring, basic, un-blog-worthy food, and I didn't want to bore you with the details! 

However, it's been a damn fine Kiwi summer, I'm excited to be working on some awesome new Mondays projects, I've been surfing and running around outside so much I've got the appetite of a teenage boy, and hence, I've got my food mojo back! Hurrah! I've missed you! 

To kick things off for 2015, here's a luscious crowd pleaser:  Chocolate Vanilla Vegan Cheesecake 

Crust
1 cup raw almonds
6 pitted dates, soaked
A pinch salt

Vanilla layer 
2 1/2 cups raw macadamia or cashew pieces, soaked overnight then drained
juice of 2 small lemons
2/3 cup coconut oil, melted
1 cup full-fat coconut milk
1/2 cup liquid natural sweetener (maple, honey, rice malt, coconut nectar)
3 tsp vanilla extract

Chocolate layer
1/3 of the vanilla layer 
1/2 cup raw cacao powder (or cocoa powder)
1/2 cup coconut milk, water or sweetener, add only as needed to achieve spreadable consistency

Method
Soak dates in warm water for 10 minutes. Drain. Pulse in high speed blender or food processor with almonds until they are well blended, and the mixture sticks together when pressed between your fingers. If you need more moisture, add a couple more dates or a tablespoon of coconut oil. 

Press the crust evenly into the bottom of a 9-inch springform pan and place in the freezer while you prepare the filling.

Combine all Vanilla Layer ingredients in a high speed blender or food processor. Start on low speed, then gradually increase to the highest speed. Blend until very smooth and no chunks of nuts remain. 

Pour the 2/3rds of the vanilla filling into the crust and leave in the freezer while you make the chocolate layer.

Add the cacao to the remaining third of the vanilla mixture. At this point, you may want to add more coconut milk, water or more liquid sweetener (depending on your taste). The extra liquid will compensate for the added cacao powder to achieve a pourable consistency, so add as much as you think is necessary. 

Pour over the top of the vanilla layer and gently spread it over the vanilla layer with a spatula.

Garnish with pecans (I candied mine with maple syrup in a pan), cacao nibs, anything you fancy! Freeze until solid, at least 4 hours. Let thaw for 10 minutes before slicing and serving. 


Enjoy!

​Need a high speed blender? I recommendthe Optimum 9400