Raw Dark Chocolate Cheeze Cake with Mango Blueberry Cashew Cream and a Chocolate Hazelnut Coconut Crust

This recipe works best with a vita-mix or other high speed blender. If you just have a standard kitchen blender, soaking the cashews will help not to overtax the motor. Also the vita-mix blender jar is twice the size of a standard kitchen blender. You may want to divide each filling into halves to blend. I have killed two standard kitchen blenders and one low end priced high speed blender before getting the light and investing in a vita-mix. 3 years of use 2 to 3 times a day and it has not failed me.

This is a show stealing dense dark chocolate dessert, especially when you explain the ingredients. Avocado!

4 to 6 hours before you begin:
1 1/2 cup broken cashews soaked in water for at least 4 to 6 hours, then rinse and drain. The cashews need to be soft.

Just before you start the dessert:
In a double boiler begin to melt 10 oz. dark chocolate on low heat. Stirring occasionally.
Grease a 9” spring form pan with coconut oil

Spicy Chocolate Hazelnut and Coconut Crust
Place in a food processor:
1 cup organic hazelnuts Pulse a couple of times to break the hazelnuts a bit.
Now add:
10 pitted organic dates
1 cup organic unsweetened flaked coconut
1/4 cup organic cocoa powder
3 tablespoons organic coconut oil
1/2 teaspoon sea salt
1/4 teaspoon ground cayenne pepper (add more or less to taste)
1/2 teaspoon ground cinnamon
Pulse until well mixed and forms a ball. Scrape into the greased spring form pan and press to form a thin crust and press sides up to 2 inches. Place in the freezer while preparing the dark chocolate filling


Dark Chocolate filling
In a blender place:
1 large ripe organic avocado (8 to 12 oz)
10 oz melted dark organic chocolate (72% chocolate or more)
1/4 cup organic maple syrup or agave syrup
1 tablespoons vanilla
1/ 2 cup organic hazelnut or almond nut milk at room temp.
blend until smooth and creamy. This will be thick and need stirring. Be patient, go slow and stop to scrape down and mix in. Blender will need to run at max high speed.

Spread the dark chocolate mixture into the springform pan evenly. Place in freezer while preparing the next steps.


Coconut Cashew Cream
In a blender place:
1 1/2 cups soaked broken cashew pieces
1/2 cup hazelnut or almond milk
Meat from one baby coconut (if you can't find a young coconut, omit the young coconut meat)
1/2 cup agave syrup
pinch of salt
2 tablespoons vanilla
4 tablespoons fresh lemon juice
Blend until smooth.

With the blender running on low add in:
1 cup virgin coconut oil
2 tablespoons organic non-GMO soy lethicin granules
Blend until smooth, scrapping down the sides of the blender jar.

Pour 1/3 of the cashew cream into a bowl and set aside.

Add 1 1/2 cup of fresh or frozen mango and 1 teaspoon ground tumeric to the blender and blend until creamy and smooth. Scape the mango cashew cream into a small bowl. Wash the blender jar and scrape in the reserved cashew cream.
Add the reserved cream and repeat with 1 cup of fresh or frozen blueberries blending until creamy.

Bring the chocolate cheeze cake out of the freezer. Spread the mango cashew cream evenly over the chocolate filling. Carefully pour the blueberry cashew cream in heavy horizontal stripes across the top of the mango cream. Being sure to leave plenty of yellow showing. Use a chop stick and carefully draw the chopstick parallel through the horizontal blueberry stripes to create a marbled effect. Do this sparingly so that the yellow and blue do not mix. Make sure your chopstick doesn’t drag through the chocolate layer below the mango.

Freeze cheeze cake for 2 to 3 hours before serving. Garnish with strawberries for a very colorful effect.