By Emelie Holm, Finder Blogger: The Healthy Baker, and author of Sweet Not Sugar (English translation)
The Finder‘s latest online contributor shares another chocolate recipe from her Swedish-language cookbook, Sött utan vitt socker (she translated it just for us!).
Raw Chocolate Cheesecake
From Emelie: This festive cake is so fulfilling for someone with a sweet tooth, it’s actually hard to imagine it’s also good for you!
This is a great alternative when throwing a New Year’s Eve bash!
Makes 6-8 portions
330 ml almond flour
200 ml dried apricot or dried mango
100 ml shredded coconut
2 tsp vanilla extract
200 ml coconut oil
400 ml cashew nuts
200 ml maple syrup
200 ml water
1 tbsp vanilla extract
200 ml raw cacao powder
A few pinches of sea salt
1 box of bueberries
1 pack dried coconut
Mix the ingredients in a blender.
Take a pan with the removable bottom and grease it with coconut oil.
Cover the bottom with the almond mixture.
Melt the coconut oil to room temperature.
Mix all of the ingredients except the cacao, which you add once the mixure is smooth and well incorporated.
Pour the mixture evenly over the almond bottom.
Cover the cake with plastic wrapping and put it into the freezer for a few hours, preferably over night.
Take out the cake about 30 minutes before serving. Garnish with pomegranate, blueberry and coconut.
Photo by Jenny Grimsgard
About Emelie Holm
Sweet Not Sugar is the English-translated title for Emelie Holm’s new Swedish-language cookbook, Sött utan vitt socker. Living in Bangkok with her husband and three kids, she calls refined sugar “overrated.” “I started experimenting in the kitchen, just by taking out white sugars from our most beloved brownies and cheesecakes,” says Emelie, who started the first cupcake bakery in Sweden. “The result was amazing, and the outcome was my book!” As of now, this is the only place to find recipes from Emelie’s cookbook in English.