This White Chocolate Truffle Cheesecake with Alter Eco Superdark Chocolate Truffles tastes super indulgent whilst being vegan, gluten free and refined sugar free.
We love the Alter Eco chocolate truffles on their own as well as a decadent addition to raw treats. It’s almost impossible to stop at just one!
Why Alter Eco?
With so many chocolate brands on supermarket shelves, it can be a little overwhelming in deciding which to choose. Our choice is always Alter Eco – a chocolate-centric, sustainability-directed food company that takes healthy indulgence to an entirely new level. Alter Eco have a range of delicious flavours including salted almond, brown butter, burnt caramel and quinoa crunch. Recently, Alter Eco debuted a new vegan Superdark range including vegan chocolate truffles, 90% dark chocolate (plain and crisp mint) and double chocolate coconut clusters! The new range features premium ingredients like silky-smooth Swiss-made cocoa and nourishing coconut oil.
All Alter Eco chocolates are Certified Organic, Fairtrade, Carbon Neutral Certified, Non-GMO Project Verified and Certified Gluten-Free* (*except the Salt & Malt Bar). In addition to all of these certifications, the entire Superdark collection is also vegan and paleo-friendly. Ticking all boxes!
Our Alter Eco recipe collection on our app showcases the many ways in which these chocolates can be enjoyed. The collection includes everything from this white chocolate truffle cheesecake and mint chocolate crackles to hazelnut cookies and snickers slice.
White Chocolate truffle cheesecake
12 slices
15 minutes
4 hours (or overnight)
Easy
Print
Ingredients
- Base
3/4 cup macadamias or cashews
1/2 cup buckinis
1/2 cup shredded coconut
3 tbsp cacao powder
3 tbsp coconut oil
5 medjool dates
- Filling
1 1/2 cups cashews (soaked in filtered water for 2-3 hours)
3/4 cup coconut yoghurt
2 tbsp maple syrup
1 tbsp coconut oil
1/4 cup cacao butter, melted
1 tbsp mesquite powder (optional)
Directions
- Combine all ingredients for the base in a high power blender and blend until all ingredients are combined.
- Press into the base of a greased and lined square spring form cake tin.
- Drain and rinse soaked cashews. Place all filling ingredients (except Alter Eco chocolate truffles) in the blender. Blend until smooth and creamy, this takes a few minutes.
- Arrange Alter Eco chocolate truffles on top of the base and then spoon the filling on top.
- Transfer to the freezer and allow to set for 4-5 hours or overnight.
- Serve with a drizzle of Alter Eco melted 90% dark chocolate (optional).
If you’re a fan of raw cheesecakes then you should try our Chocolate Caramel Cheesecake next! Like this White Chocolate Truffle Cheesecake, it is vegan, gluten free and refined sugar free.
RAW CHEESECAKE TIP:
It is important that you use a good quality, high-speed blender in order to achieve the creamy consistency. It will also help with making the base as the power is required in order to process the dates, nuts and other firm ingredients. If you prefer a chunky texture for the base you can use the ‘pulse’ setting on your blender.
