Double Chocolate Halloween "Cheesecake"
Hey guys! It's Rita here. How about this, two desserts in a row? Halloween is all about the sweet treats, and since we're super committed to honouring our blog calendar, there was no chance in hell we wouldn't celebrate this season. We'll take every chance we get to create festive desserts! The Roasted Almond & Salted Caramel "Cheesecake" we created for Easter last year is our most popular recipe ever and it's close to hitting half a million views. So why not start a tradition of creating a themed vegan cheesecake for every season?
If we're to be honest, Halloween is not that big in Portugal, at least not compared to the USA or the UK. Sure, there's parties at clubs and bars, but you won't see houses adorned with pumpkins, ghosts and mummies, and there won't be many groups of kids knocking on people's doors asking for treats. Oddly (and happily!) enough, our neighbourhood is an exception! All the kids from the block dress the part and terrorize the streets for the night. The morning after, we'll find toilet paper wrapped around every car and fence whose owners did not play along. We're thrilled for this, since we grew up watching Tim Burton's movies and wishing we could carve our own Jack O' Lanterns every year. Thanks for making October this fun, America!
We had a blast making this "cheesecake" and painting all the leaves for a DYI Halloween table decoration. To create the recipe, all we did was think of a delicious candy bar and try to reinvent it as a raw vegan concoction. This tastes just like Kinder Chocolate Eggs, thanks to the perfect mix between cacao butter and raw cacao powder. We coloured it with activated charcoal, to give it that otherworldly look. It's the perfect dessert for your Halloween themed party! Not only is it delicious, but the best part is that it's made from healthy ingredients and natural sweeteners (and a tiny bit of spook). Your guests will never know this is actually good for you. We hope you enjoy this everyone! Happy Halloween!!
Double Chocolate Halloween "Cheesecake"
+4 hours soaking + 40 minutes prepping + 8 hours freezing | serves 16 slices
INGREDIENTS
BASE
10 medjoul dates
1 cup | 100 gr. rolled oats (choose gluten free if intolerant)
1/2 cup | 50 gr. nuts (we used cashews)
1/2 cup | 50 gr. desiccated coconut
1 tbsp food grade activated charcoal powder
2 tbsp raw cacao powder
2 tbsp rice malt syrup
pinch of fine himalayan salt
WHITE CHOCOLATE LAYER
1 3/4 cups | 225 gr. raw cashews, soaked overnight (or for a minimum of 4 hours)
1/3 cup | 80 ml. rice malt syrup
2 tbsp coconut oil
1/4 cup | 60 ml. raw cacao butter (melted, but not hot)
2 tbsp lemon juice
1/2 cup | 125 ml. plant-based milk
1 tsp vanilla extract
CHOCOLATE CHARCOAL LAYER
1 3/4 cups | 225 gr. raw cashews, soaked overnight (or for a minimum of 4 hours)
1/3 cup | 80 ml. rice malt syrup
1/4 cup | 60 ml. coconut oil (melted, but not hot)
2 tbsp lemon juice
1/2 cup | 125 ml. plant-based milk
1/4 cup | 20 gr. raw cacao powder
3 tbsp food grade activated charcoal powder
1/8 tsp fine himalayan salt
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
BASE
Add all the ingredients except for the dates to your food processor or high speed blender and process for about 30 seconds or until they turn into a fine meal.
With the motor running, add the pitted dates one by one until they're perfectly combined and the meal turns sticky.
Line a cheesecake pan (we used a round 25cm springform pan) with with parchment paper.
Evenly scatter the mixture into the pan and press it down firmly.
Set aside.
WHITE CHOCOLATE LAYER
Rinse and drain the soaked cashews.
Add them to the food processor/blender and process for a couple of minutes, stopping a few times to scrape down the sides of the bowl. Process until the cashews turn into a smooth paste.
Add the rest of the ingredients (except for the cacao butter) and process for 30 seconds.
With the motor running on a medium setting, pour in the melted cacao butter.
Process at the highest speed for a few minutes until you get a rich, creamy mixture. Be patient and blend until the cashew cream is completely silky.
Reserve 1/4 cup of the mixture in a piping bag or syringe.
Pour the remaining cream into the pan.
Gently shake the pan a little to even out the surface and remove any air bubbles that might be trapped in the layer.
Place the pan in the freezer for 30 minutes, so the layer will settle.
CHARCOAL CHOCOLATE LAYER
Rinse and drain the soaked cashews.
Add them to the food processor/blender and process for a couple of minutes, stopping a few times to scrape down the sides of the bowl. Process until the cashews turn into a smooth paste.
Add the rest of the ingredients (except for the coconut oil) and process for 30 seconds.
With the motor running on a medium setting, pour in the melted coconut oil.
Process at the highest speed for a few minutes until you get a rich, creamy mixture. Be patient and blend until the cashew cream is completely silky.
Remove the pan from the freezer, and pour the charcoal cream into the pan.
Again, gently shake the pan a little to even out the surface and remove any air bubbles that might be trapped in the layer.
Starting from the center, draw a 'bullseye' in the charcoal layer with the white chocolate cream in the piping bag or syringe.
Insert a skewer in the center of the bullseye and pull it outwards in a straight line. Remove the skewer and wipe it clean with a napkin.
Repeat until you've drawn a full spider web on the surface of your "cheesecake".
Place it in the freezer for at least 8 hours so it sets completely.
Remove from the freezer and allow to thaw for 30 minutes before slicing. Best kept in the freezer for up to 8 weeks but can also be stored in the fridge for up to 3 days.
PLEASE NOTE: The alkaline properties of activated charcoal allow it to bind to some substances and prevent them from being absorbed from the stomach into the intestines. People whose life (or quality thereof) depends on medication should avoid consuming activated charcoal during the hour before or the hour after taking any meds.
WE HOPE YOU ENJOY!
We'd love to hear how your creations turn out. Let us know if you give any of our recipes a go and tag your photos with #cocooncooksblog on Instagram so we can see them! xo