Ingredients:
For the Crust:
1 cup of almonds
1 cup of pitted medjool dates
1 tbsp of water (if needed to help stick the mixture together)
For the Filling:
3 cups of freshly frozen raspberries
2 teaspoons of Superblast:antioxidant powder (optional)
2 cups cashews (soaked overnight and rinsed)
1/2 cup pure maple syrup
3 tbsp fresh orange juice
2 tsp ground organic cinnamon
1/2 a tsp pure vanilla extract
Pinch of Peruvian Pink Salt
6 tbsp melted Cacao Butter
Chocolate Topping:
½ cup of melted coconut oil
¼ cup of pure maple syrup
½ tsp of vanilla paste
A pinch of Peruvian Pink Salt
½ cup of raw cacao powder
Method:
Instructions for the crust:
1. Grind both ingredients together in a food processor.
2. Add 1 teaspoon of water if the mixture is too crumbly.
3. Press the crust into a spring-loaded cake tin. Set aside.
Instructions for the filling:
1. Combine all the ingredients except the cacao butter and blend really well – until completely smooth.
2. Add the butter and blend again.
3. Pour the mixture over the crust
4. Place in the freezer for 30 minutes.
Instructions for the chocolate topping:
In a bowl add melted coconut oil, maple syrup, vanilla paste and salt. Sift in cacao powder.
Gently mix it all together and spread on chilled cheesecake.
Put back in the freezer until ready to eat.
Once ready, let it thaw for at least 15 minutes.
Decorate with fresh raspberries and/or GojiBerries and Cacao Nibs (Goji Blend)
