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Raw 3 Musketeers Bar Cheesecake [Vegan, Gluten-Free]
They remind me of chocolate mousse and I love chocolate mousse in cakes ... so it seemed perfectly logical to make a Three Musketeers Cheesecake! I was drooling just at the thought of it. So it had to be made.
Ingredients You Need for Rich and Raw Three Musketeers Bar Cheesecake [Vegan, Gluten-Free]
How to Prepare Rich and Raw Three Musketeers Bar Cheesecake [Vegan, Gluten-Free]
- Lightly coat a 6-inch spring form removable bottom pan with coconut oil. To prepare the crust, process buckwheat, coconut, flax seed, cacao powder and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
- To make the filling, in a food processor combine coconut, coconut water, coconut nectar, sea salt vanilla, coconut nectar, and cacao powder and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Remove the filling from the food processor and place in a bowl).
- To assemble the cheesecake, Scatter 1/2 of the Three Musketeers bar chunks over the crust, then pour half the cheesecake filling over. Then scatter the other half of the bars over that. Pour the rest of the filling over that. Place in the freezer for about 4-6 hours or until set.
- Whisk together the topping ingredients, (if it seems too runny add a little more cacao powder, if too thick a little more syrup). Spread over the top of the cake allowing it to drip down the sides. Top with quartered Three Musketeers bars. Store in the fridge.
Notes
*If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.
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CIAO
These are really tasty looking but way too many ingredients.
and a heart stopper lol