Raspberry & chocolate cheesecake

Ingredients

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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!
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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.
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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.
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Heat gently until it reduces down to about half the amount of the original mixture.
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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.
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This will take around 5-10 minutes on high.
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Pour the raspberry mixture onto the chocolate layer and tap the tin on the worktop to remove any air bubbles.
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Push some whole fresh raspberries down into the mixture (optional)
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This adds an extra surprise :)
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To make the top layer
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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.
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This will take around 5-10 minutes on high.
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Step 2- Pour the mixture onto the raspberry layer and smooth out.
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Step 3- Place the cheesecake into the freezer and allow to set fully.
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This will take around 5-8 hours, you can leave it overnight, then decorate.
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To serve, defrost the cheesecake for around 1-2 hours until fully defrosted!
25
Slice and enjoy!
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Keep in the fridge and use within a few days.
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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

Added:

Monday, March 13, 2017 - 4:19pm

Creator:

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