Goji berries and chocolate are a delicious duo. I mean- not as orgasmic as peanut butter and chocolate, but pretty darn close. That’s why I created this goji berry and chocolate “cheesecake”.
And something cool I learned fro the recipe? Goji berries turn orange when you blend them! Wasn’t expecting that one.
What You Will Need:
- 2 cups cashews
- 2 1/2 cups unsweetened desiccated coconut
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup chopped dates
- 1 cup goji berries
- 1/3 cup and 2 tablespoons maple syrup
- 1/3 cup and 2 tablespoons coconut oil
- 1/4 teaspoon cinnamon
- 1/2 cup full fat coconut milk
- 3/4 cup raw cacao
- 8×8 baking pan
- baking paper
What to do:
- Okay y’all, first you need to take 2 cups cashews and soak em’ for about 6-8 hours.
- Then, we need to make the crust because it has to chill in the freezer for about an hour before we can put the filling in. For the crust take 2 1/2 cups desiccated unsweetened coconut, 1/4 tsp vanilla extract, 1/4 teaspoon sea salt, and 1/3 cup chopped dates. Put this all in blender or food processor and blend until it starts sticking together. Line an 8×8 pan with baking paper and then pack the crust into her nice and tight. Make sure to pack it hard because if you don’t the crust will fall apart and that would be tragic. Now stick her back in the freezer.
- For the filling: Take 1 cup goji berries and soak in water for about 30 minutes to an hour- until they are soft and plump. Drain these and put into the blender, with your drained cashews, 2 tablespoons maple syrup, 1/4 tsp vanilla extract, 2 tbs coconut oil, 1/4 tsp cinnamon, and 1/2 cup of full fat coconut milk. Blend until nice and creamy.
- Take your crust out of the freezer and pour your filling on top and spread nice and evenly. Now, put back in the freezer because it’s time to make our chocolate!
- For the chocolate, take 1/3 cup coconut oil and place in a saucepan (double broiler if you’ve got it so it doesn’t come into direct contact with heat) and stir over low heat. Add 1/3 cup maple syrup and stir. When it’s nice and warm add 3/4 cup raw cacao and a pinch of sea salt. Stir until silky smoooooth.
- Take your pie out of the freezer and spread the chocolate evenly on top. Place back in the freezer for a few hours.
- Take out and store in the fridge. I like to cut the cheesecake after it’s been in the fridge for a bit as it’s softer and easier to cut.
If you liked this please leave a comment below to let me know! And I always love to see pictures of your replications!
Health Coach Jenna