CHOCOLATE RASPBERRY CHEESECAKE

This recipe is from my colleague, Laura Marquis, and can be found in her book SWEETS IN THE RAW. Please check out her website Naturally Healthy Desserts.

 

 

Ingredients:

 

Crust

  • ½ cup walnuts
  • 3 deglet noor dates
  • dash of salt
  • 1 teaspoon cocao powder
  • pinch of cinnamon

Filling

  • 2 cups raw cashews (soaked 2 hours)
  • 6 medjool dates
  • ½ cup cocao powder
  • ½ cup refined coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons cashew milk
  • 2 cups raspberries (juiced)
  • pinch of salt

Glaze

  • 1 cup raspberries
  • 1 tablespoon refined coconut oil, melted

 

How To Make

 

Crust

Process all ingredients until graham cracker like consistency in the food processor. Firmly press crust into the base of 2 mini springform pans or 12 mini silicon molds.

 

Filling

Process all ingredients until a smooth, even consistency in the food processor. Evenly spread filling onto the base. Set aside in the freezer while you make the glaze.

Leftovers can be stored in the refrigerator for up to 1 week or in the freezer for up to one month.

 

Glaze

Blend all the ingredients in a blender. Evenly spread on top of the filling. Freeze for 4 hours. Unbeaten dessert can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month.

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