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Raw Chocolate + Raspberry Cheesecake

VEGAN
VEGETARIAN
GLUTEN FREE
DAIRY FREE
Ingredients:
Crust
2 cups pecans
1/4 cup raw Cacao Powder
1/4 cup rice malt syrup (or sweetener of choice)
2 tablespoons coconut oil, melted
pinch of Peruvian Pink Gourmet Salt

Filling
2+1/2 cups raw cashews
1/2 cup raw Cacao Powder
1/2 cup rice malt syrup
1/4 cup coconut oil
1 teaspoon vanilla powder
1-2 tablespoon coconut milk (or milk of your choice)
pinch of Peruvian Pink Gourmet Salt
1/2 cup frozen raspberries
Method:
To make the crust:
1. Line the base of a round spring form cake pan with baking paper
2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined
3. Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set

To make the filling:
1. Process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter
2. Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan
3. Refrigerate for at least 2 hours
Submitted By:
www.iquitsugar.com
Raw Chocolate + Raspberry Cheesecake
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