Raw Vegan Chocolate Raspberry Cheesecake
Prep Time: 45 minutes
Cooling Time 2 hours
2c Cashews (soaked)
1/2c Coconut Oil (refined)
1ea Lemon (fresh squeezed,1/4c juice)
2T Vanilla Extract
1-1/2c Agave Nectar
Sea Salt tt (optional 1/8t)
1/3c Dutch Cocoa Powder (sifted)
1/2c Raspberry Puree
3/4c Coconut Flour
3/4c Almonds (coarse-chunky chop in bender)
3/4c Oat Flour
1/4c Psyllium Husk
1/2t Sea Salt
6ea Dates, medjool (softened)
-9" Highwalled Baking/Dessert Dish
-2 Large Mixing Bowl
For the crust, combine all ingredients in a large food processor attachment and pulse until mix begins to come together. Or mix by hand until the dates are broken down and evenly distributed throughout the mix and it hold together with moderate pressure.
Transfer crust into dessert dish and press down firmly, being sure to evenly distribute the mix throughout the bottom of the pan. Place into freezer while preparing the filling.
For the filling add cashews, water, coconut oil, agave nectar, lemon juice, vanilla extract, and sea salt in a large blender attachment on high speed until smooth. Taste for any desired flavor adjustments. Divide the mixture into two large bowls.
To make the raspberry layer, fold in fresh raspberry puree into one half of the cheesecake mixture. Taste. Pour over crust and return pan into freezer.
To make the chocolate layer, whisk in cocoa into one half of the cheesecake mixture. Taste. Pour on top of the raspberry layer. Return pan to freezer for approximately 2-1/2 hours or until desert is set. You may do this in the refrigerator as well by increasing the time to 6-8 hours of uninterrupted cold refrigeration recommended for overnight setting of the dessert.
Garnish with fresh raspberries as desired. Slice and serve.
Notes: Be sure that all of your ingredients are room temperature before starting
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