Blackforest Chocolate Cheesecake

Decadent. RAW. Dessert.

This rich dessert is wholesome and low-glycemic (so you won't have a sugar crash afterwards). It requires no baking at all, just prepare the crust and filling, and chill or freeze before serving!

Filling:

• 2 cups Brazil Nuts, soaked 1 hour or more
• 1/2 cup Agave Nectar
• 1/2 cup water
• 1/4 cup cacao butter, melted
• 1/4 cup coconut oil, melted
• 1-2 teaspoons coffee extract (optional)
• 1 tablespoon vanilla extract
• Seeds from 1/2 vanilla bean
• 1/4 teaspoon sea salt
• 1 cup cacao powder
• 1 10oz package frozen cherries, thawed

Crust:

• 1/2 cup Brazil Nuts
• 1/2 cup shredded coconut
• Pinch of sea salt
• 1 heaping tablespoon cacao powder
• 1-2 tablespoons Agave Nectar
• 1-2 tablespoons cacao nibs
• Seeds from 1/4 vanilla bean

Blend everything together except for the cacao powder and cherries until completely smooth. At this point, if your blender can take it, blend in the cacao powder. Otherwise scrape the mixture into a mixing bowl and whisk the cacao powder in by hand. Hand mix in the thawed cherries. If you want to make a sauce out of the cherries, either set some aside or use an additional package.

The coffee extract can enhance the flavor of chocolate, but if you don't want to use it, substitute more vanilla extract or just leave it out.

Process the Brazil Nuts, shredded coconut, sea salt, cacao powder and vanilla bean seeds in a food processor until they're fine crumbs. Add the Agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cake, feel free to double or even triple the recipe (crust and filling).

Pour the filling over the crust and chill or freeze until ready to serve.