Kombucha Raspberry Chocolate Torte

Chocolate

Kombucha Raspberry Chocolate Torte

Adding fermented foods to our diets can be beneficial to our gut health which houses our immune system, here I’ve fermented the cashew nuts in fermented green (kombucha) tea to make this amazing non dairy, gluten free dessert.

It’s suitable for vegans too – took a few trials so I hope you love it!

Method

Prepare The Base:

Step 1

Blend the oatcakes and hazelnuts together into fine crumbs.

Step 2

Mix with the melted butter (or coconut oil) and melted dark chocolate until well combined.

Step 3

Press the mixture firmly into the base of a lined springform tin.

Step 4

Place in the fridge to set while you prepare the topping.

Make The Topping:

Step 5

Gently melt the cocoa butter and dark chocolate together over a bain-marie (water bath). Do not overheat. Allow to cool slightly.

Step 6

In a blender, add the drained cashews, silken tofu, maple syrup, coconut sugar, coconut cream, vanilla extract, and raspberry powder. Blend until silky smooth.

Step 7

Add the cooled melted cocoa butter and chocolate mixture. Blend again until fully combined and creamy.

Assemble The Cheesecake

Step 8

Pour the topping mixture over the prepared base.

Step 9

Smooth the top and place the cheesecake in the fridge for at least 4 hours, or overnight, until fully set.

Finish & Serve:

Step 10

Once set, top with fresh raspberries.

Step 11

Keep refrigerated until ready to serve.

Ingredients

For the base:

For the topping:

75g cocoa butter
350g (12¼ oz) silken tofu, drained
100ml maple syrup
60g coconut sugar
50g 70% dark chocolate
50g coconut cream
260g (2 cups) raw cashews, soaked overnight in raspberry kombucha, then drained
10ml (2 tsp) vanilla extract
1 tbsp freeze-dried raspberry powder
Fresh raspberries, to taste (for topping)

Chocolate