Filling: 2 cups cashews, soaked 1 hour or more ¼ cup agave nectar ¼ cup maple syrup ½ cup water ¼ cup cacao butter, melted ¼ cup coconut butter, melted 1-2 teaspoons coffee extract (optional) 1 teaspoon vanilla extract Seeds from ½ vanilla bean ¼ teaspoon salt 1 cup cocoa powder 1 10oz package frozen cherries, thawed
Blend everything together except for the cocoa powder and cherries until completely smooth. At this point, if your blender can take it, blend in the cocoa powder. Otherwise scrape the mixture into a mixing bowl and whisk the cocoa powder in by hand. Hand mix in the thawed cherries. If you want to make a sauce out of the cherries, either set some aside or use an additional package. *About the coffee extract. Coffee enhances the flavor of chocolate. I use Java Juice- Pure Organic Coffee Extract. The website is www.javajuiceextract.com. If you don't want to use it, substitute more vanilla extract or just leave it out.
Crust: ½ cup brazil nuts ½ cup shredded coconut Pinch of salt 1 heaping tablespoon cocoa powder 1-2 tablespoons agave 1-2 tablespoons cacao nibs Seeds from ¼ vanilla bean
Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).
Pour the filling over the crust and chill or freeze until ready to serve.
You could try it with avocado, but I doubt that the consistency would be just the same. You probably need to at least use some coconut oil so that it will solidify when chilled, otherwise it may never form well.
Hi! Thank you very much for the video! Which could be the best substitute for the cacao and cocont butter?, What about avocado?