Fermented Chocolate Cheesecake
Thursday, 03 June, 2021

Fermented Chocolate Cheesecake

Author: Lauren Lovatt

Ingredients

Courgette and Carob Base 

150g gluten free oats 

2 tbsp Udo’s greens 

2 tbsp carob 

1 tbsp cacao nibs 

100g courgette 

50g dates, soaked in hot water for ten minutes, then drained 

3 tbsp odourless coconut oil, melted 

½ tsp tamari 

 

Fermented Cream 

100g cashews, soaked in water for at least four hours, then rinsed 

1 Udo’s probiotic capsule 

100g dates soaked in hot water for at least ten minutes 

100ml plant-based milk 

1 tsp white miso 

½ tsp vanilla extract 

75g coconut oil, melted 

50g cacao butter, melted 

2 tbsp cacao powder 

125g plant-based chocolate 

 

Vanilla Cream 

100g cashews, soaked in water for at least four hours, then rinsed 

100g dates soaked in hot water for at least ten minutes 

100ml plant-based milk 

½ tsp vanilla extract 

¼ tsp salt 

75g coconut oil, melted 

50g cacao butter, melted 

MAKES: 1 Medium Cake, 12 pieces FERMENT TIME: 24 hours PREP TIME: 12 hours

This chocolate cheesecake contains many surprises. Firstly, it is fermented for extra flavour and instead of using salt, we use miso, then for an extra boost, enjoy Udos greens and extra vegetables in the base, so  you really can have your cake and eat it!  

METHOD

COURGETTE & CAROB BASE

In a food processor, pulse the oats to form a fine flour.  

Add the greens, carob, cacao nibs and pulse again to combine. 

Separately blend the courgette and dates together to form a paste. 

Add the wet ingredient to the dry, still in the food processor, and then pulse to combine. At this point, you should have something which resembles a dough and rolls together quite easily.  

Stream in the tamari with coconut oil and if the dough still looks dry, add a splash more water.

Once the pastry easily rolls into a soft ball, which is not too wet or dry, press the pastry evenly into a lined container, which could be a cake mould with a removable base, Tupperware lined with parchment paper or  a chef mould, making sure that the pastry is 1cm thick and even.  

Leave the base to set in the fridge. 

FERMENTED CREAM 

Blend the nuts with 4-5 tbsp water until very smooth, but if using a less powerful blender, you may need to add a little more water and, in that instance, use less liquid in the second part of the recipe. Make sure that the cashews are not too hot from blending and then open the Udo’s probiotic capsule and mix the contents  with the cashews. 

Place the cashews in a glass bowl or jar and leave overnight to ferment, covered with a cloth, somewhere not too warm as the process will happen too quickly or not too cold when nothing will happen. 

The next day you will see that the mixture is slightly aerated and ready to use.  

Blend the cashews with the dates and plant-based milk until really smooth.  

Take out half of the mixture and set aside in a small bowl, which will be the milk chocolate layer. 

To the mixture, still in the blender, stream in the melted chocolate, as this layer will form the dark chocolate layer, then pour the cream over the cooled base and place the entire cake in the fridge to set for an hour. 

Put the other half of the mixture back into the same blender, then add the cacao powder and blend again until everything is well combined and the cream is wonderfully chocolatey. Then stream in the melted coconut oil and cacao butter until everything is well combined. Pour this half of the mixture onto the cake and leave to set in the fridge for an hour, then pour the milk chocolate layer on top and smooth. 

VANILLA CREAM 

Blend the cashews with the dates, plant-based milk, salt and vanilla until really smooth, then stream in the melted coconut oil and cacao butter until everything is well combined. 

Once the chocolate layer is set, smooth the vanilla layer on top. 

Set in the fridge for at least five hours so the cake is set through, then cut and serve with fresh fruit. What a great afternoon treat!

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