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DarkSun Cheesecake ~ with things warming up here in Mallorca and the kitchen this no-bake dessert is welcome and very addictive.  This is the perfect cheesecake for vata and kapha dosha to enjoy!

Dark Sun Cheesecake

Serves 8 

 

Base:

100 g Almonds

100 g Roasted Hazelnuts

80 g desiccated coconut

2 tbsp cacao powder

100 g Medjool dates, pitted

pinch of Himalayan salt

100 ml Maple syrup

 

Filling:

400 g Cashews, soaked in water 4 hours min.

100 ml maple syrup

6 tbsp coconut milk

70 g cocoa powder

5 pieces of rehydrated mango in hot water for 5 minutes or until softened

1 tsp ginger powder

pinch of Himalayan salt

100 g cacao butter, melted in a pan

 

Chocolate glaze:

100ml cacao butter melted

60 g cacao powder

50 ml maple syrup 

1 tsp condensed milk (optional)

 

Topping:

1 Orange zest

peeled ginger grated 

 

Base:

Line a 20 cm cake tin with parchment paper.  In the food processor mix the nuts on the s blade until fine breadcrumb size meal is seen. Chop the dates up small and add those and the rest of the ingredients into the processor for another few minutes and a dough forms, be careful not to over-process this into nut butter.

Press the ingredients into the tin form to make an even base.  Pop in the freezer to firm up.

 

Filling:

Make sure the cashews are washed and drained and place in a clean food processor.  Pulse and add the maple syrup, milk, cacao and salt for 2 minutes. 

 

Add in the ginger and rehydrated mango with the melted cacao butter.   A process on a high setting until smooth and creamy.

 

Take the base out of the freezer and with a spatular pour on the cashew filling and smooth over.  Pop it back in the freezer overnight to firm up well.

 

Chocolate glaze:

In a pan on a low flame add all the ingratiate and mix with a sauce whisk until smooth.

Once the cheesecake has firmed up and the glaze is still warm and liquid, use a spoon and make a swirl in a circle onto of the cheesecake.

 

Topping: 

Zest the orange and grate the ginger and place it on the cake after you have made the chocolate glaze.

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