We give you the recipe for Maz Valcorza’s signature dish – Choc-Raspberry Cheezecake. Also, this recipe is raw so requires no baking!
For the Nutty Coconut Base
- 155g (1 cup) activated almonds
- 150g (1¼ cups) activated walnuts
- 55g (½ cup) raw cacao powder
- 180g (2 cups) finely desiccated coconut
- 360g (2 cups) pitted medjool dates
- 4 tbsp coconut nectar
- 1 tbsp cold-pressed extra virgin coconut oil
- Pinch Himalayan pink salt or Celtic sea salt
For the Choc-Raspberry Filling
- 465g (3 cups) activated cashew nuts
- 3 tbsp coconut nectar
- 80g (¾ cup) sacred taste drinking cacao in Earth (or raw cacao powder)
- 375ml (1½ cups) filtered alkaline water
- 1 tbsp vanilla powder
- 2.5cm (1in) knob of cacao butter
- 125 g (1 cup) raspberries
- 2 tbsp non-GM soy lecithin
- Shaved raw chocolate (optional)
- Freeze-dried blood orange slices (optional)
- 125g (1 cup) raspberries
- Process all the nutty coconut base ingredients in a food processor until well combined; the mixture should bind itself when pressed together between your fingers.
- Press into a 23cm (9in) round springform cake tin.
- Put all the filling ingredients in a highspeed blender jug, mixing them with a spatula for easy blending. Blend on high speed until smooth, but for no more than 20 seconds at a time, so you don’t burn out the motor.
- Pour the filling over the nutty coconut base, then gently tap the cake tin onto a hard surface to get rid of any air bubbles.
- Set in the fridge overnight, or in the freezer for at least 4 hours.
- If serving from the freezer, use a hot knife to ease the cake out of the tin, then let the cake sit at room temperature for 15 minutes.
- Just before serving, garnish with shaved chocolate and freeze-dried blood orange slices, if desired, and top with fresh raspberries.
Calories: 463 | Carbohydrates: 19.0g | Sugars: 13.0g | Fat: 36.0g | Saturates: 12.0g | Protein: 12.0g | Salt: 0.10g