Have Your Cake and Eat it Amchara Raw Vegan Chocolate Cake is Sublimely Decadent
Amchara, the renowned wellness retreat in glorious Somerset know a thing or two about making delicious, vibrant healthy food for their guests that is high on nutrition, taste and virtually guilt free! Well, if you want to feel guilty about eating a vegan cake that tastes so good, it doesn’t seem possible, then go right ahead. This gorgeous cake, can be embellished with seasonal British strawberries, and blueberries, and is made from nature’s finest store cupboard ingredients – grounds almonds, cashew nuts, raisons, shredded coconut and a dash of culinary passion – enjoy!
For the crust:
250g almonds 200g raisins 20g shredded coconut 1 teaspoon pure vanilla 1 teaspoon coconut water or plain water
Grind the almonds into a flour in a food processor, then add the raisins and continue processing until the raisins are broken up. Add the coconut and vanilla and incorporate with the mixture. Next add the coconut or pure water to the mixture and keep processing until completely combined. It is ready when it holds together when you press it in your hand. Press evenly into the bottom of a 12″ cake tin and set aside in the fridge while you make the filling.
For the filling 350g cashews 160ml maple syrup 180ml water 75g cocoa powder 1 tbsp pure vanilla pinch salt 5 tbsp melted coconut oil 4 tbsp melted coconut butterIn a blender, add the cashew nuts, maple syrup, salt, vanilla and water until it forms a nice smooth and creamy consistency. When combined, add the coconut oil and butter and blend a little more until they are mixed in. Add the cacao powder last and blend again, you should now have a fairly stiff thick mixture. Pour over the crust and then place the whole cheesecake in the fridge for 12 hours or overnight.
Top with fresh chopped strawberries before serving.