MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Vanilla Swirl Cheesecake
Categories: Cheesecakes, Vegetarian
Yield: 12 Servings

MMMMM---------------------------CRUST--------------------------------
1 c Hazelnuts; soaked overnight
3 tb Raw agave syrup; up to 6 tb
1/2 c Waw cacao powder
1 ts Vanilla

MMMMM----------------------VANILLA FILLING---------------------------
1 1/2 c Cashews;
- soaked 4 hours or
- overnight
1/2 c Raw agave syrup
1/3 c Coconut oil;
- room temperature
2 tb Fresh lemon juice
1 tb Vanilla extract

MMMMM---------------------CHOCOLATE FILLING--------------------------
1 1/4 c Raw cashew pieces;
- soaked 4 hours to
- overnight
1/4 c Coconut oil;
- room temperature
1/2 c Raw agave syrup
1 1/2 ts Vanilla
1/3 c Raw cacao powder

Total time: 45 minutes, not including soaking or chilling time

Crust:

Drain hazelnuts, rub off loose bits of skin with a dishtowel and
rinse. Place nuts, 3 tb agave syrup, cacao powder, and vanilla in a
food processor and process until the mixture clumps together. Add
more agave syrup 1 tb at a time until the crust reaches desired
texture. Press mixture evenly into pan and chill in freezer for at
least 3 hours.

Vanilla Filling:

Blend together cashews, agave, lemon juice, coconut oil, and vanilla
until smooth and creamy. Drop spoonfuls of the vanilla filling
randomly onto the prepared crust, using a spatula to get as much
filling out of the blender jar as possible.

Chocolate Filling:

Blend together cashews, coconut oil, agave syrup, and vanilla until
smooth and creamy. Add cacao powder and blend until completely
incorporated.

Cheesecake:

Drop spoonfuls of the chocolate filling randomly onto the prepared
crust, so that the vanilla and chocolate are evenly distributed,
using a spatula to get as much filling out of the blender jar as
possible. Use the spatula to swirl the two fillings together, being
careful not to overmix them. Freeze for 3 hours or refrigerate
overnight until set. Top with chocolate shavings or fresh fruit and
serve.

Tips:

Save time: Don't bother to wash the blender between making the
chocolate and vanilla filling, but make the vanilla filling first!

Plan ahead: Make the crust the evening before you plan to serve the
cheesecake and soak the cashews for the filling at the same time.
Make the filling the next morning and freeze the assembled cheesecake
until an hour before dinner. Remove from freezer and allow the
cheesecake to thaw for an hour or so before serving.

For a less sweet cheesecake, substitute water for half of the agave
syrup.

If you find your blender straining to blend the cashews, stop every
few minutes and give your blender a 5 minute break to avoid burning
out the motor.

Per serving: 585 cal, 61 g carbs, 36 g fat, 15 mg sodium, 6 g fiber,
40 g Sugars, 12 g protein, very low Cholesterol & Sodium

Recipe FROM: <https://web.archive.org/web/20180907083545/
http://www.savvyvegetarian.com/vegetarian-recipes/
chocolate-vanilla-swirl-raw-vegan-cheesecake.php>

MMMMM


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