Chocolate Chip Cheezecake Swirl

Last week my vegan group had a dessert potluck. I'm becoming known for making yummy raw desserts and I have a reputation to live up to, so I decided to try a raw cheesecake. I made a raw strawberry cheesecake last year for a coworker, and it was a big hit in the office, so I knew my friends would love a chocolate one. This was really similar to the ice cream cake I made for my birthday potluck, but it wasn't as much work since there was no ice cream maker involved and the layers didn't need to be frozen separately.

The recipe is from Ani's Raw Food Desserts by Ani Phyo, and was made mainly with cashews. The base of the cake is vanilla with a little bit of lemon juice. Chocolate syrup is swirled in once the cake's been poured into a spring form pan. The recipe called for a double batch of chocolate syrup, which I don't think it needed because the cake became really chocolaty and I had a lot left over. There's also a layer of cacao nibs in the middle to give it a little crunch. I decorated the top with cherries, because fruit always makes a cake look pretty. This was really amazingly delicious. I think it only took about half an hour to make (and less time to consume), so I will definitely be making it again!


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