Raw Chocolate Cheesecake

This one is for all the chocolate-ginger lovers out there... Our raw chocolate cheesecake is one of our most popular recipes, and this guy has the added zing of @naturesfarmersea Ginger Ninja Sea Moss Gel (potentially my favourite flavour from their superfood boosted Sea Moss gel range!)

Sea Moss Gel is a great source of plant based omega 3’s and protein, so it helps to keep you feeling fuelled and nourished, as well as containing anti-inflammatory and immune-boosting properties. Head to our blog to learn more about the many benefits of Nature’sFarmer Sea Sea Moss Gel and why we all need more of it in our diets.

Base:

• 1/2 cup cashews
• 1/2 cup oats
• 1/2 cup desiccated coconut
• 7 medjool dates
• 1/2 tbsp coconut oil
• 1 tbsp chia seeds

• 1 1/2 cups cashews
• 3/4 cup coconut cream or coconut yoghurt
• 1/4 cup @naturesfarmersea Ginger Ninja Sea Moss Gel
• 1/4 cup cacao powder
• 2 tbsp melted cacao butter
• 1/4 cup maple syrup
• 1/4 cup filtered water
• 2 tsp vanilla bean powder
• 1/4 tsp Himalayan salt

How to make:

1. Combine all ingredients for the base in a high power blender and blend until smooth.
2. Press into the base of a greased and lined square spring form cake tin and set asidewhile you make thechocolate-ginger layer.
3. Combine all ingredients in a high power blender, blend until smooth (this takes a fewminutes).
4. Spoon on top of the base and place in freezer for 3-4 hours or overnight.
5.  Allow to thaw before serving and drizzle with melted chocolate (optional).

Serves 10.