raw chocolate raspberry cheesecake
This recipe for Raw Chocolate Raspberry Cheesecake is creamy and tangy and extremely delicious! It's no bake, vegan, gluten free, refined sugar free and totally free from coconut oil, in fact it doesn't contain any coconut at all.
Equipment
- Food Processor
- Silicone muffin pans
- kitchen scales, for best results
Ingredients
For the dark chocolate base:
- 180 g medjool dates, pitted (1 cup/12 dates)
- 100 g walnuts (1 cup)
- 15 g raw cacao powder ( 2 tbsp)
For the white chocolate centre:
- 150 g cashews, weighed before soaking (1 cup soaked for 6 hrs)
- 80 g yoghurt (1/4 cup) unsweetened plant based
- 60 ml maple syrup (3 tbsp)
- 60 g cacao butter (1/3 cup)
- 5 ml vanilla essence (1 tsp)
For the raspberry topping:
- 150 g cashews, weighed before soaking (1 cup soaked for 6 hrs)
- 80 g yoghurt (1/4 cup) unsweetened plant based
- 60 ml maple syrup (3 tbsp)
- 60 g cacao butter (1/3 cup)
- freeze dried raspberry powder (2 tbsp)
- 100 g raspberries (1/2 cup)
Instructions
- Soak raw cashews in water for 6 hours to soften. *
For the dark chocolate base:
- Using a food processor, blend the dates, walnuts and cacao powder until broken down and mixture sticks together when pressed.
- Divide mixture equally into 12 silicone muffin moulds.
- Press firmly into the bottom of the pan, use a spoon or fingers to flatten.
- Set aside, refrigerate if it is hot weather.
For the white chocolate centre:
- Drain cashews and discard the water.
- Using a double saucepan, melt the cacao butter.
- Using a food processor, blend the soaked cashews, yoghurt, maple syrup and vanilla essence.
- Keep blending, stopping to scrape down the sides regularly.
- Once this mixture is fairly smooth, pour in the melted cacao butter and keep blending.
- Keep blending, stopping to scrape the sides, and blending some more until the chocolate cheesecake mixture is nice and smooth. How long this takes will depend on your food processor, mine takes roughly 5 minutes.
- Once blended smoothly, divide evenly on top of the dark chocolate bases.
- Smooth out and refrigerate, while making the raspberry topping.
For the raspberry topping:
- Follow the same steps as making the white chocolate centre, adding the freeze dried raspberries and raspberries instead of the vanilla essence.
- Once finished place in the freezer until set and then carefully pop out of the silicone muffin tray.
- These keep well in an airtight container in the fridge or freezer.
- If you keep them frozen them, allow to defrost before eating.
- Enjoy on their own or serve with raspberry compote.
Notes
*I usually soak my cashews overnight or if I forget, simmer gently in a small saucepan for 10 minutes before using. Drain the water and the cashews are ready to use.
For more detailed instructions refer back to the original post.
Calories: 301kcalCarbohydrates: 36gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 8mgPotassium: 513mgFiber: 7gSugar: 19gVitamin A: 27IUVitamin C: 4mgCalcium: 72mgIron: 4mg
Did you make this recipe?Tag @sweeterwithdates and use #sweeterwithdates!