Raspberry & chocolate cheesecake
By: Holly Jade
Published: Monday, March 13, 2017 - 4:19pm

Ingredients




...
Ingredients for the base
-105g of hazelnuts
-105g of almonds
-100g of dates
-2 tablespoons of cacao powder
-100g (1 bar) of Vivani dark & almond chocolate (melted)
- 1 tablespoon of coconut oil (melted)
-Pinch of salt
Ingredients for the chocolate cheesecake layer
-200g of cashew nuts (soaked)
-1 teaspoon of vanilla extract
-110ml of coconut oil (melted)
-1/4 cup of maple syrup
-2 tablespoons of cacao powder
-40g (half bar) of 99% Vivani chocolate (melted)
Ingredients for the raspberry layer
-200g of cashew nuts (soaked)
-3 cups of fresh raspberries
-1/2 lemon (juice)
-2/3 cup of coconut cream
-1/2 cup of coconut oil (melted)
-1/3 cup of maple syrup
Ingredients for the light raspberry layer
-200g of cashew nuts (soaked)
-1/2 cup of fresh raspberries
-2/3 cup of coconut cream
-1/2 cup of coconut oil (melted)
-1/3 cup of maple syrup
TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts!
...

Preparation

1 To make the base 2 Step 1- Line a cake tin with grease proof paper. 3 Step 2- In a food processor/blender, add in the hazelnuts, almonds, de-stoned dates, cacao powder, melted chocolate, coconut oil and salt. 4 Whizz up on high until breadcrumb like. 5 Step 3- Firmly press the mixture into the lined tin and pop into the freezer. 6 To make chocolate layer 7 Step 1- Drain the cashew nuts and pop them into a food processor/blender along with the vanilla extract, melted coconut oil, maple syrup, cacao powder and melted chocolate. 8 Blend on high speed for around 5-8 minutes, until smooth. 9 Step 2- Pour the chocolate layer onto the base and pop back into the freezer to set. 10 To make the raspberry layer 11 Step 1-  Place the raspberries, lemon juice and a dash of water into a saucepan and mash with a potato masher of fork. 12 Heat gently until it reduces down to about half the amount of the original mixture. 13 Step 2- Place the soaked cashew nuts, raspberry mixture, coconut cream, melted coconut oil and maple syrup into a food processor and whizz up until smooth. 14 This will take around 5-10 minutes on high. 15 Pour the raspberry mixture onto the chocolate layer and tap the tin on the worktop to remove any air bubbles. 16 Push some whole fresh raspberries down into the mixture (optional) 17 This adds an extra surprise :) 18 To make the top layer 19 Step 1- Place the soaked cashew nuts, 1/2 cup of fresh raspberries, coconut cream, melted coconut oil and maple syrup into a food processor and whizz up until smooth. 20 This will take around 5-10 minutes on high. 21 Step 2- Pour the mixture onto the raspberry layer and smooth out. 22 Step 3- Place the cheesecake into the freezer and allow to set fully. 23 This will take around 5-8 hours, you can leave it overnight, then decorate. 24 To serve, defrost the cheesecake for around 1-2 hours until fully defrosted! 25 Slice and enjoy! 26 Keep in the fridge and use within a few days.

About

4 layer double dark chocolate & raspberry cheesecake with vegan meringue kisses and juicy fruits!RAW, vegan, wheat-free, gluten-free, no-bake, no added sugar