Breath Freshening, Mocha Loving, Chocolatey, Vegan, kinda sorta tastes like Cheesecake..?

Chocolat, je t’aime. It’s time for your taste buds to reach a whollllllleee new level.

Healthy? Although SOME may not believe it, this is one guilt-free dessert you can count on. (Let them send a sample away for research)

Cocoa powder and dark chocolate contain concentrations of epicatechin which is a group of “heart-healthy” compounds known as flavanols, known for its antioxidant and anti-inflammatory properties.

Other studies have shown that flavanols have a cardio-protective benefit for heart disease patients by lowering blood pressure, and researchers at Johns Hopkins have discovered that a compound in dark chocolate may protect the brain after a stroke. In addition, Sally Scroggs, M.S., R.D., L.D., health education manager at The University of Texas’ Cancer Prevention Center, says “moderate amounts of dark chocolate may play a role in cancer prevention.” The high concentration of antioxidants in dark chocolate is thought to help combat cell damage that can lead to tumor growth. Did I mention the natural high or aphrodisiac effect? Right. By golly Tom, I think it’s actually good for you?!

This recipe DOES NOT contain: preservatives, artificial flavours, refined/processed CRAP, refined sugar, gluten, dairy or any other ingredients from the naughty list.
This recipe DOES contain: fresh, whole food ingredients, vitamins, minerals, EFA’s, antioxidants, deliciousness and so many more goodies.

Crust Ingredients:
1 cup dry almonds
1 cup dry pecans
5 Tbsp. raw cacao powder
1 cup medjool date paste (in a blender, puree 1 1/4 cup water, 1 cup medjool dates, 1 tbsp. lemon juice)
2 tsp. vanilla
1 tbsp. coffee beans
Optional: 1/4 cup shredded coconut

In a blender, mix the almonds, pecans and coffee beans until broken down. Slowly add medjool date paste until mixed well. Add rest of ingredients until mixture is consistent. Next, rub a springform pan with coconut oil (butter or olive oil is fine) to ensure the crust won’t stick. Distribute the mixture evenly by pressing on the bottom of the pan. Set aside.

Filling Ingredients:
2 1/2 cups soaked cashews (soak for at least 1 hour prior to preparing)
1/2 cup vegan cream cheese (I use tofutti)
1 cup espresso (make this yourself with organic coffee beans!!  and a french press.Start with 1/2 cup coffee beans with 1 1/2 cups water, brew and let cool)
3/4 cup rice milk (you can use almond or hemp milk as an alternative)
1 cup raw agave or honey
1 cup raw cacao powder
1/8 cup vanilla
5 drops of peppermint essential oil
1 tbsp. coffee beans
2 tbsp. coconut oil (add at end)
1 tbsp. olive oil (add at end)
1 cup cacao or coconut butter (add at end)

Mix all ingredients in a blender or processor with the exception of the last three, until smooth. Once you have achieved a creamy consistency, add in both oils and the coconut or cacao butter. Pour the mixture over the crust and place in the freeze for 2 hours. Take out 30 minutes before serving and store in fridge. Prepare your taste buds for something divinely delicious. Bon Appetit!

Optional: sprinkle shredded coconut and cacao powder or mint leaves for presentation

Recipe inspired by Amie Sue.

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