Raw marble cheesecake with a cacao crackle base by @mindful_moose 🍫
Recipe (makes one 10cm mini cake, double or triple for full-sized).
Base: 1/3 cup almonds. 2 tbsp buckinis. 1 tbsp rice malt syrup. 1/2 tbsp cacao powder. dash of vanilla and sea salt.
Filling: 1 1/2 cups cashews, soaked overnight. 1/4 cup rice malt syrup. 1/4 cup melted cacao butter, or coconut oil. 2 tbsp water. 3/4 tbsp cacao powder. dash of vanilla and sea salt.
Process the almonds until they're broken down into small pieces. Add the remaining ingredients and pulse until the mixture comes together to form your base. Press evenly into a lined mini cake tin.
To make the filling, drain and rinse the cashews. Blend all ingredients in a high-powered blender. Place roughly half of the mixture into a bowl and set aside. Into the blender with the rest of the mixture add the cacao powder. Blend to combine.
Take your cake tin and place some chocolate mixture, then vanilla mixture, just alternating between the two until it's full. Take a knife and swirl the layers together. Tap gently on the bench to remove air bubbles.
Place in the freezer to set for at least a few hours to remove from the tin. Decorate as desired. Let defrost before serving.