Pascha is a traditional Easter dessert made of cottage cheese, cream, butter and sometimes also egg yolks + loads of sugar and dried fruits. Now, how about plant-based Easter chocolate cheesecake? ?
Soak time: 6 – 8 hours
- ¾ cup (2 big handfuls) 100g cashews, soaked overnight
- ½ cup, a bit heaped (100g) raw buckwheat, soaked overnight
- Juice of half a lemon, about 3 tbsps.
- 2 tbsps. coconut milk
- Pinch of sea salt or Himalayan salt
- Seeds from one vanilla bean
- About 4 tbsps. water
- ½ cup raisins
- 3 prunes
- 4 dates
- 25g (1oz) dark (at least 72%) chocolate or cacao paste
- Drain and rinse the soaked cashew nuts and buckwheat. Place in a blender with coconut milk, sea salt, lemon juice, and vanilla seeds. Blend until very smooth and thick. Add a tiny bit of water if necessary (I added 4 tbsps.).
- Chop the chocolate or cacao paste and stir into the cheesecake dough.
- Finely chop the prunes and dates and stir them, along with the raisins into the mixture.
- Line a cup or a small bowl with some plastic wrap or cheesecloth and scoop the mixture into the cup. Press the mixture down so it sits in the cup quite tightly. Cover the top with plastic wrap and refrigerate overnight or at least 5-8 hours.
- To serve, remove the wrap, decorate pascha with some grated chocolate and fresh mint leaves.
- Method: Freezing
Keywords: chocolate cheesecake