Raw Vegan Berry Chocolate Cheesecake
This raw cheesecake has got to be one of my favourite ever recipes! The combination of chocolate and berries is just heavenly and it's so aesthetically pleasing too. If you have stubborn family members or friends who refuse to eat vegan food then this is the perfect dessert to serve - let them try it before you tell them it's raw and vegan though! As well as being delicious, this cheesecake is also one of the most nourishing treats you could have - it's full of healthy fats and protein which will help make your nails strong, your skin glow and your hair shine. What more could you want?
(Serves 6 - 8)
For the base:
1 cup (200g) pitted medjool dates1 1/2 cups (210g) cashew nuts3/4 cup (65g) desiccated coconut1/3 cup (30g) raw cacao powder3 tbsp water
For the filling:
2 cups (260g) cashew nuts, soaked overnight in water1 cup (140g) frozen raspberries1/2 cup (125ml) melted coconut oil1/2 cup (125ml) maple syrup (or any other liquid sweetener)1/2 cup (125ml) water
Line a springform cake tin with greaseproof/baking paper.
Place all the ingredients for the base into a food processor and process them until a sticky mixture is formed. Transfer this mixture into the cake tin and press it down so it evenly covers the base of the tin.
Place all the ingredients for the filling into a high speed blender (I use this one) and blend on high until smooth and creamy (you'll need to use a tamper if you have one). Pour the filling on top of the base, making sure it's evenly distributed.
Put the cheesecake into your freezer and leave it for at least 2 hours to allow it to set. Once it's ready remove it from the tin and peel off the greaseproof paper. Let it defrost slightly before serving.
You can store the cheesecake in an airtight container in your fridge or freezer.
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