Butterscotch Raw Vegan “cheese”cake In a Mocha/chai Base

  • Butterscotch Raw Vegan “cheese”cake In a Mocha/chai Base
Ranked: 155th

Rated 4.86 out of 5 based on 11 votes

Ingredients

  • 1 cup walnuts
  • 2 cups pecans
  • 3/4 cups sunflower seeds
  • 2 cups dried turkish figs (chopped)
  • 8 x fresh medjool dates
  • 1.5 cups dried shredded coconut
  • 2 Tbls cacao powder
  • 2 Tbls organic instant coffee granules
  • 1 Tbls chai spices (grounded)
  • 1 pinch sea salt
  • 3 Tbls coconut palm sugar
  • 2 x thai coconuts (flesh only) drink water
  • 4 cups soaked cashews
  • 1.5 cups agave syrup or coconut syrup
  • 1.5 x whole lemons (remove skin and seeds)
  • 3/4 cups cacao butter (melted)
  • 12 x drops of butterscotch essence
  • 1 x banana
  • 5 Tbls coconut oil
  • 50 g coconut butter (optional)
  • 1/4 cup cacao butter
  • 1/4 cup cacao powder
  • 1/4 cup agave syrup
  • 100 g coconut butter
  • 1 Tbls vanilla essence
  • 1 Tbls coconut bud sugar
  • 1 x orange (grate to make zest)

Method

Butterscotch RAW VEGAN “Cheese”cake, in a mocha/chai biscuit base, with orange chocolate swirls and decorated with vanilla coconut butter stars and orange zest.

HOW TO MAKE:

CRUST
-1 cups walnuts
-2 cups pecan
-3/4 cup sunflower seeds
-2 cups chopped turkish figs
-8 medjool dates
-1.5 cups dried shredded coconut
-2 tbs cacao powder
-2 tbs organic coffee powder
-1 tbs chai tea spices grounded
-1 pinch salt
-3 tbs coconut sugar

Place all ingredients in a food processor except for dates. Mix until the ingredients begin to hold together, adding the dates as needed. What you want is a consistency like breadcrumbs, where the base ingredients are just holding together when pressed against the side of the container. You will have to stop the processing from time to time to move the mixture around with a spatula.

Press the crust into a large springform pan and set in fridge while you prepare filling.

FILLING
-2 thai coconuts (flesh only) – drink the water.
-4 cups soaked cashews
-1.5 cups agave syrup
-1.5 whole lemons (juice and pulp. Remove skin and seeds)
-3/4 cup cacao butter (melted)
-12 drops of butterscotch essence (http://www.hopperfoods.com.au/)
-1 banana
-5 tbs coconut oil
-50g coconut butter (optional)

Process all ingredients until you have reached a smooth consistency. You will have to stop the processing from time to time to move the mixture around with a spatula.

Pour filling into crust

SWIRL
Chocolate sauce (to create swirl)
- 1/4 cup cacao butter (melted)
- 1/4 cup cacao powder
- 1/4 cup agave syrup

Gently pour over “cheese’ filling and swirl it in. Set in fridge for at least 2 hours before adding topping.

TOPPING
100 grams of coconut butter
1 tbs Vanilla essence
1 tbs coconut bud sugar (or alternatively or Xylitol)

Mix in bowl and put in piping gun. Decorate cake with stars and sprinkle with orange zest.

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  • This is an awesome recipe Paul, made it last night and wow… thank you :)

    Reply

    by Tinkie Quinn on 22/01/2013, 12:29
    Tinkie Quinn
  • Love it, thank you…

    Reply

    by Chandra Latika on 22/01/2013, 13:08
    Chandra Latika
  • Ethical, original and very eeatable, didn’t think I’d see the day

    Reply

    by harry haramalis on 22/01/2013, 13:13
    harry haramalis
  • Amazing. The flavour combinations look out of this world!!!

    Reply

    by Pikappetta Star on 22/01/2013, 13:49
    Pikappetta Star
  • Fantastic. My taste buds love this receipe. Raw and good for me

    Reply

    by Suzie C on 23/01/2013, 07:10
    Suzie C
  • It does have a lot of ingredients – however I would still make it because it looks DIVINE!

    Reply

    by Melissa Darr on 14/02/2013, 11:04
    Melissa Darr
  • Thank you, Paul!

    Reply

    by Karen Eby on 24/02/2013, 21:35
    Karen Eby