You guys are going to love this recipe!! It’s so easy to make and so, so delicious! Even though it takes a while for it to be ready because it needs to be frozen, the preparation is really easy and I promise it is so worth it! A chocolate-covered raspberry cheesecake that melts in your mouth, creamy, delicious and perfect ratio of sweetness!
Gastrawnomica’s Raw Vegan Chocolate Covered Raspberry Cheesecake
Makes a 6′ cheesecake
1 cup pitted dates
1/2 cup shredded coconut, unsweetened
1/3 cup raw almonds
3-5 Tbsp water
2 cups soaked raw cashews
1/3 cup coconut butter (or coconut oil), melted
1 tsp vanilla extract
1/3 cup unsweetened plant based milk
1/3 cup maple syrup or coconut nectar
3/4 cup fresh raspberries
2 recipes of my homemade chocolate squares for oil free version or
1/2 cup coconut oil, melted + 1/3 cup cacao powder (sifted) + 1/4 cup maple syrup or coconut nectar
Start by soaking the nuts for 5-6 hours.
Prepare the crust by processing the dates, coconut and almonds in your food processor or vitamix. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan or mini cheesecake molds like I did.
Leave in the freezer and continue with the filling.
Blend the cashews, raspberries, melted coconut butter, maple syrup, milk, vanilla and stevia drops until you have a very creamy consistency.
Spread filling on your cheesecake crust and freeze for 12 hours. Remove from freezer and top with chocolate mixture, if you make the oil free chocolate it will be thicker and not as spreadable as the oil-based one, but tastes delicious too! Freeze again for 10-12 more hours and your cheesecake is now ready! Let it sit for about 20-30 minutes before cutting into slices and serving!
Enjoy and please don’t forget to leave a comment and let me know what you think or if you try it! ♥