Elixir Eats: Sweet Vanilla Virtues Cheesecake.

Calling all raw cheesecake lovers, so that's just about everyone? We have whipped up this creamy, dreamy chocolate indulgence with the help of one of our much loved products: 'Chocolate Nut Butter' by Sweet Virtues.

We really love our nut butters, because they are so nutritiously full of protein, fibre and healthy fats. We enjoy a good almond butter smothered on some gluten free toast or with a cut apple for a quick snack, stirred into porridge and whizzed into smoothies.

So, we thought we must experiement mixing this delight of a nut butter into a desert. Sweet virtues have added Cocao powder and many other exciting superfood ingredients to activated raw almonds to create a wonderfully unique chocolate treat. Sold!

Ingredients

BASE:

250g ground almonds

100g ground hazelnuts

14 medjool dates

1 tablespoon carob

1 tablespoon cacao powder

pinch himalayan salt

1 teaspoon cinnamon

splash of filtered water

FILLING:

250g cashews - soaked

1 teaspoon vanilla essence

beans from 1 vanilla pod

1 cup coconut oil

1/2 cup maple syrup

splash of filtered water

decoration - we used rose petals and goji berries, feel free to use anything, from fresh fruit to cacao nibs and bee pollen!

makes 1 show stopper dream cake.

Prep

+ Soak your cashews in a large covered glass bowl of filtered water over night in the fridge. (minimum 8 hours).

+ Buy ready ground almonds and hazelnuts - this will give your poor food processor a break and save you the task of griding them down yourself.

+ You need a nice round cake tin, lined with grease proof paper or cling film.

How we did it

1. Firstly, drain your cashews and rinse well with cold water and set aside.

2. Blend all the BASE ingredients apart from the CAROB and CACAO in a food processor until it is all completely broken down.

3. Split the mixure in half and press down firmly into the cake tin.

4. Now add the Carob and Cacao to the ramaining half of the base in the processor and mix again.

5. Now press the chocolately base layer over the plain base and set aside in the fridge.

6. Give the food processor a quick wash ready to make the filling.

7. Retreive the base from the fridge. Now blend all filling ingredients together until super smooth and runny! Pour half of this mixture over the cheesecake base and smooth out.

8. Now this is the fun part, add the Sweet Virtues chocolate nut butter to the remainder of the mix. You can either blitz to completely mix or stir and swirl it in gently for a marbled cake.

9. Pour over whole cheesecake, spreading evenly. Use a blunt knife or fork to swirl it around.

10. Pop into the freezer to let it set. It should only take a couple of hours, cut into slices and enjoy. You can keep this desert in the freezer. Take out half an hour before eating if you don't like it too cold!

happy making everyone!

x

ELIXIR TIP: If you want more of a 'marbled look' rhen simply add the whole filling mixture over the base and gently stir in the nut butter in bits. This will make more of a nut butter ripple, leaving you with more of a classic creamy coloured cheesecake.