Raw Vegan Chocolate Cheesecake
When you get a chance, you should experiment with a crust recipe. Raw crusts consist of sticky fruit like raisins or dates and a nut like walnuts or pecans. You can throw in spices like cinnamon or some seeds like chia seeds. For a great low fat crust (but not raw), you can replace the nuts with rolled oats. Sticky, dried fruit and another ingredient is the basis of a sweet, raw crust and is great for pies and cakes. This crust recipe is also the base for some great snacks and energy bars. You can make chocolate or peanut butter bites from a base of fruit and nuts so you can have energy packed snacks around your house. Sometimes I will pop some bites in my mouth before a run because the dried fruit and nuts sustain me during a longer run. Get a great crust recipe going by following the one below or use it as a base to make your own recipe. Raw crusts are awesome if you just don't feel like baking. Just whip up the crust and make a raw cake or pie on top of that. Personally, I think raw desserts are way easier and less time consuming than baked goods.
Anyway, onto this recipe, I love it and I'm sure you will too. Before you get out your blender, freeze 6-7 ripe bananas for at least six hours. You will need the following:
6-7 frozen bananas
3 tbsp of cocoa or cacao powder
2 tsp of vanilla extract
2 tsp of cinnamon
1 cup of raisins
1/3 cup of walnuts or pecans (pecans are oilier)
Make your crust first. I love using pecans but as I said above, pecans are super oily so keep that in mind. Blend the raisins and nuts and it will turn into a sticky crust. Press the crust into a round cake plate. Double the recipe if you want a thicker crust.
For the cheesecake, blend the frozen bananas, cocoa, vanilla extract and cinnamon until smooth like soft serve. Smooth on top of the crust and then freeze. Freeze until the ice cream isn't melting and dripping then cut a slice.
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