Chocolate Cherry "Cheesecake"

I prepared this delicious cake with sun-ripened sour cherries from our garden.

A true delight!

Preparation time: 15 minutes, waiting time: 6 hours
Equipment: food processor, blender, 1 springform pan (18 cm Ø)

Ingredients

Crust:

80 g quinoa
70 g tigernuts, peeled (alternative: hazelnuts)
100 g date paste/dates
3 tbsp cacao powder
1 pinch vanilla powder
1 pinch salt
1 tbsp cacao butter, melted

Filling:

200 g cashew pieces
350 ml water
100 ml cacao butter, melted
150 ml yacon syrup (alternative: e.g., agave syrup or coconut blossom syrup)
130 g cacao liquor/paste, warmed
1 tsp reishi powder
½ tsp vanilla powder
1 tsp sunflower lecithin
300 g cherries (pitted) (alternative: blueberries)

Garnish:

20 cherries

Preparation

Wash the quinoa and soak for two hours. Then rinse with fresh water and leave to sprout for approx. 12 hours. Rinse well again and place in the food processor. Add all other ingredients for the crust and process into a dough that is still slightly pliable.
Evenly line the bottom of the springform pan with the dough.
For the cake filling, place the cashews, water, and melted cacao butter in the blender and blend at the highest speed for approx. one minute until creamy.
Add all remaining ingredients except for the cherries to the blender and mix everything together. Pour the filling into a bowl, fold in the cherries, and pour into the springform pan.
Decorate with the remaining cherries and place in the refrigerator for at least six hours.

Enjoy, Kirstin Knufmann