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GreenChef Vanessa Sherwood | Blackforest Chocolate Cheesecake

Posted By Vanessa Sherwood On August 13, 2009 @ 9:45 am In Full Recipe List,Recipes / Desserts,Recipes / Raw | 4 Comments

This decadent Blackforest Chocolate Cheesecake by Chef Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green & Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!

Blackforest Chocolate Cheesecake


2 cups cashews, soaked 1 hour or more

¼ cup agave nectar

¼ cup maple syrup

½ cup water

¼ cup cacao butter, melted

¼ cup coconut butter, melted

1-2 teaspoons coffee extract (optional)

1 teaspoon vanilla extract

Seeds from ½ vanilla bean

¼ teaspoon salt

1 cup cocoa powder

1 10oz package frozen cherries, thawed

Blend everything together except for the cocoa powder and cherries until completely smooth. At this point, if your blender can take it, blend in the cocoa powder. Otherwise scrape the mixture into a mixing bowl and whisk the cocoa powder in by hand. Hand mix in the thawed cherries. If you want to make a sauce out of the cherries, either set some aside or use an additional package.

*About the coffee extract. Coffee enhances the flavor of chocolate. I use Java Juice- Pure Organic Coffee Extract. The website is www.javajuiceextract.com. If you don’t want to use it, substitute more vanilla extract or just leave it out.


½ cup brazil nuts

½ cup shredded coconut

Pinch of salt

1 heaping tablespoon cocoa powder

1-2 tablespoons agave

1-2 tablespoons cacao nibs

Seeds from ¼ vanilla bean

Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).

Pour the filling over the crust and chill or freeze until ready to serve.

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