These cheesecake slices from Elisa over at HappySkinKitchen.com not only look super pretty but they are incredibly delicious and the will guarantee to satisfy any sweet cravings! The base is super gooey, with a lovely crunch from the almonds and super chocolatey thanks to our chocolate dream blend! The cheesecake layer is decadently creamy and the raspberries and strawberries add a lovely fresh summery note which goes perfectly with the richness of the chocolate.
Makes about 12- 14 slices depending on the sizes
cup of almonds
12 medjool dates (if you can’t find medjool dates you can use normal one, you might need to use more and make sure to soak them in water for at least ½ an hour)
3 tablespoons of One Earth Chocolate Dream
1 tablespoon of melted coconut oil
For the cheesecake layer:
1 cup of cashews
1 cup of mixed raspberries and strawberries
2 tablespoons of melted coconut butter (not coconut oil) – If you can’t find it you can sub it for 1 tablespoon of coconut oil
3 tablespoon of agave nectar
A splash of vanilla extract
About 40 grams of good quality dark chocolate to drizzle on top
Edible rose petals
To prepare, line a brownies tin with parchment paper.
To make the base simply place the almond into a food processor with the One Earth Chocolate Dream. Blitz until you have a coarse flour. Add the pitted dates and the coconut oil and blitz again until a sticky dough starts to form.
Remove the dough from the food processor and transfer it to the brownies tin. With your hands press the mixture to spread it evenly across the tin.
Place the tin in the freezer while you are making the berry layer.
Place the cashews into a food processor with the melted coconut oil and let it run for few minutes until a cashew butter kind of consistency starts to form. You might need to scrape the sides from time to time and blitz again.
Once you have a creamy consistency add the mixed berries, agave nectar and the splash of vanilla extract. Blitz again for a minute until all the berries have been pureed and you a have a smooth mixture.
Remove the tin from the freezer and pour the berry cream on top of base. With a spatula or the back of a spoon spread the mixture evenly across the tin. Place the tin back in the freezer to set for at least 2 hours.
Remove the tin from the freezer 10-15 minutes before serving. Drizzle with the melted chocolate and rose petal (if you using), cut into slices and enjoy!
You can store the slices in the freezer for few weeks.
Thank you Elisa! These Look Amazing!