Double Chocolate Halloween "Cheesecake"

Double Chocolate Halloween "Cheesecake"

INGREDIENTS

BASE

10 medjoul dates
1 cup | 100 gr. rolled oats (choose gluten free if intolerant)
1/2 cup | 50 gr. nuts (we used cashews)
1/2 cup | 50 gr. desiccated coconut
1 tbsp food grade activated charcoal powder
2 tbsp raw cacao powder
2 tbsp rice malt syrup
pinch of fine himalayan salt

WHITE CHOCOLATE LAYER

1 3/4 cups | 225 gr. raw cashews, soaked overnight (or for a minimum of 4 hours)
1/3 cup | 80 ml. rice malt syrup
2 tbsp coconut oil
1/4 cup | 60 ml. raw cacao butter (melted, but not hot)
2 tbsp lemon juice
1/2 cup | 125 ml. plant-based milk
1 tsp vanilla extract

CHOCOLATE CHARCOAL LAYER

1 3/4 cups | 225 gr. raw cashews, soaked overnight (or for a minimum of 4 hours)
1/3 cup | 80 ml. rice malt syrup
1/4 cup | 60 ml. coconut oil (melted, but not hot)
2 tbsp lemon juice
1/2 cup | 125 ml. plant-based milk
1/4 cup | 20 gr. raw cacao powder
3 tbsp food grade activated charcoal powder
1/8 tsp fine himalayan salt

Double Chocolate Halloween "Cheesecake"

STEP BY STEP

Start by gathering, getting ready and mensuration all of the ingredients. this can improve your dynamic within the room.

BASE

Add all the ingredients apart from the dates to your methodor|kitchen appliance} or high speed mixer and process for regarding thirty seconds or till they change into a fine meal.
With the motor running, add the cavitied dates one by one till they are absolutely combined and also the meal turns sticky.
Line a cheesecake pan (we used a spherical 25cm springform pan) with with parchment paper.
equally scatter the mixture into the pan and press it down firmly.
Set aside.

WHITE CHOCOLATE LAYER

Rinse and drain the soaked cashews.
Add them to the food methodor/blender and process for some of minutes, stopping many times to scrape down the edges of the bowl. method till the cashews change into a swish paste.
Add the remainder of the ingredients (except for the Theobroma cacao butter) and method for thirty seconds.
With the motor running on a medium setting, pour within the molten Theobroma cacao butter.
method at the very best speed for many minutes till you get an upscale, creamy mixture. twiddling my thumbs and mix till the cashew cream is totally slick.
Reserve 1/4 cup of the mixture in a very piping bag or syringe.
Pour the remaining cream into the pan.
Gently shake the pan a bit to even out the surface and take away any air bubbles that may be treed within the layer.
Place the pan within the Deepfreeze for half-hour, therefore the layer can settle.

CHARCOAL CHOCOLATE LAYER

Rinse and drain the soaked cashews.
Add them to the food methodor/blender and process for some of minutes, stopping many times to scrape down the edges of the bowl. method till the cashews change into a swish paste.
Add the remainder of the ingredients (except for the coconut oil) and method for thirty seconds.
With the motor running on a medium setting, pour within the molten oil.
method at the very best speed for many minutes till you get an upscale, creamy mixture. twiddling my thumbs and mix till the cashew cream is totally slick.
take away the pan from the Deepfreeze, and pour the charcoal cream into the pan.
Again, gently shake the pan a bit to even out the surface and take away any air bubbles that may be treed within the layer.
ranging from the middle, draw a 'bullseye' within the charcoal layer with the chocolate cream within the piping bag or syringe.
Insert a skewer within the center of the bullseye and pull it outward in a very line. take away the skewer and wipe it clean with a napkin.
Repeat till you've got drawn a full spider internet on the surface of your "cheesecake".
Place it within the Deepfreeze for a minimum of eight hours thus it sets fully.


Remove from the Deepfreeze and permit to thaw for half-hour before slicing. Best unbroken within the Deepfreeze for up to eight weeks however can even be hold on within the refrigerator for up to three days.