I made this Strawberry Chocolate Cream Cake for my birthday party tomorrow evening and sampled it beforehand. The Consensus: Easy to make, nutritious and DELICIOUS!!!
This post was inspired by a recipe I found on this website, pure2raw.com.
Please Note: This recipe will not be enough for a regular spring foam pan, you must have a mini cheesecake pan for best results. Find one here through amazon or at your local kitchen store.
Pecan chocolate crust:
1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
3 tbsp maple syrup
1/2 cup cacao powder
pinch sea salt
1 teaspoon vanilla
Place all ingredients into a bowl and mash with a fork until mixture slightly sticks together.
Scoop mixture (pecan chocolate crust) into a mini cheesecake pan. press down with fork or fingers to firmly place the crust into pan.
*Optional: Chop up freshly washed strawberries into small pieces and place an even layer over crust.
Set aside as you make your filling.
2 cups raw cashews
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup water
2 teaspoons vanilla
1/2 cup raw cacao powder
Soak cashews for about 1-2 hours then rinse. Place cashews into blender with maple syrup, vanilla, and water. Blend for until creamy.
Next add cacao powder and coconut oil, blend till smooth.
Once chocolate filling is blended begin scooping your filling into your mini cheesecake pans on top of strawberries and crust. Fill them to the top, add some chopped strawberries on top. Set the chocolate cream cakes into your freezer to set for a few hours before removing from pan. Thaw for 20-30 minutes before serving. Drizzle raw chocolate sauce on top if desired.
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