This cheesecake was made to celebrate my first vegan anniversary. Surprisingly, I had to make (and eat) it on my own since there are no vegans around. Kind of sad. But anyhooo...
Why "double-chocolate"..? Because of the crust and the icing.
Why "summer"? Because of the epic tutti-frutti flavor.
The principle is absolutely the same as with my raw blueberry cheesecake so I won't go into much detail. Nevertheless, I swapped the ingredients for the crust a bit.
I added raw cococa beans and used only hazelnuts because they go very well with the chocolate flavor. Blended with dates properly.
Since I don't have a smallish cake pan, I used a little pot and greased it with raw coconut oil to make it easier to pop the cake out afterwards. Worked pretty good :)
Now this is the fruit I used for the "cheesecake" layers. Blueberries for the bottom layer, then currants, pineapple and kiwi (wasn't too green which is a pity). The banana was added into each layer according to the recipe.
Not too perfect food combining but trust me, it is delicious, and if you don't have any problems with your digestion, mix whatever fruit you want to. I presume you won't eat the whole thing at once anyway. (Although you could.) :)
The chocolate icing was made of raw coconut oil and cocoa powder. Mixed really well and poured over the top. (You have to work really fast with this because it gets stiff almost immediately.)
Freeze overnight, garnish with some leftover fruit, let it sit for a while to get softer and then ... enjoy! :)
