Triple Chocolate Cheesecake (Flour-Free, Gluten-Free, Vegan, Raw)

I once had a conversation with an ice cream maker in California.

I asked what kind of ice cream they make and what tastes are the most popular. He replied with a little sadness that no matter what interesting and surprising tastes they invented, the one that sold best is the usual chocolate one.

Fact!

Everyone loves chocolate.

Today I propose you fall into a chocolate coma, hee-hee, and cook up a triple chocolate cheesecake!

It sounds impressive, right?

This pie is chocolate from the first to the last crumb.

Unbelievably delicious, satiating, moderately sweet, without flour and gluten.

A healthy chocolate dessert!

What more could you dream of?

I guarantee, your children and other family members will be completely delighted! Ready? Set?

Let’s go cooking!

We will need: (1 large pie)

For the crust

1 cup (250 ml) pecans or walnuts

3/4 cup coconut flakes

1/2 ripe banana

8-10 large, soft dates

4 Tbsp. sugar-free cocoa powder

For nut cream

1 cup cashews

3 large, soft dates

2 Tbsp. sugar-free cocoa powder

From 2/3 to 3/4 cup of coconut, almond or any other milk

For chocolate cream

1 avocado

3-4 Tbsp. cocoa powder

3 Tbsp. honey or agave syrup

1.5 Tbsp. coconut oil

2 Tbsp. almond or regular milk

Melted chocolate for decoration (optional)

Grind the nuts and coconut flakes.

Add dates, banana, and cocoa powder.

Make a thick and sticky mass.

Put the mix in the pie pan. I use a silicone mold (18 cm/7 in.) since it is very convenient to take out the finished pie.

Soak cashews for a day, then drain the water. The nuts should become soft.

Use nuts and other ingredients for the nut cream. Pour the cream over the first layer.

Prepare third cream. The avocados should be large in size or use 1 1/2 medium-sized avocados so that there is enough for the whole pie.

Add cocoa powder and blend it.

Add oil and syrup.

Turn all this into a uniform mix and cover the cake with it. If you are worried that the avocado cream will be difficult to spread, then keep the previous layer in the freezer for 30-40 minutes. Then the uniformity will be guaranteed.

Put it in the freezer until it freezes, and then, if you want, cover it with chocolate.

Done!

Take it out 20 minutes before serving.

Bon appétit!