CHOCOLATE-COVERED RASPBERRY CHEESECAKE [RAW VEGAN]
This is a chocolate-covered raspberry cheesecake that melts in your mouth. The filling of this fruity cake is creamy and delicious, with a perfect balance of sweet and tart! While it takes a while for the cake to set, the recipe is so simple, that even a beginner will have show-stopping results!
THIS RECIPE IS : Dairy Free & Vegan
INGREDIENTS
For the Crust:
1 cup pitted dates
1/2 cup shredded coconut, unsweetened
1/3 cup raw almonds
3-5 tablespoons water
For the Filling:
2 cups soaked raw cashews
1/3 cup coconut butter (or coconut oil), melted
1 teaspoon vanilla extract
1/3 cup unsweetened plant based milk
1/3 cup maple syrup or coconut nectar
6 stevia drops
3/4 cup fresh raspberries
For the Chocolate:
1/2 cup coconut oil, melted
1/3 cup cacao powder, sifted
1/4 cup maple syrup or coconut nectar
PREPARATION
Start by soaking the cashews for 5-6 hours.
To Make the Crust:
Process the dates, coconut, and almonds in a food processor. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan or mini cheesecake molds.
Leave in the freezer and continue with the filling.
To Make the Chocolate:
Combine all ingredients until smooth.
To Make the Filling:
Blend the cashews, raspberries, melted coconut butter, maple syrup, milk, vanilla, and stevia drops until you have a very creamy consistency.
Spread filling on your cheesecake crust and freeze for 12 hours. Remove from freezer and top with chocolate mixture.Freeze again for 10-12 more hours and your cheesecake is now ready! Let it sit for about 20-30 minutes before cutting into slices and serving.
Original article from onegreeplanet.org
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