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Raw Cherry Berry Chocolate Cheesecake

What's better than a plain cheesecake? A fruit-laden cheesecake, of course. And what's better than a fruit-laden cheesecake made of cream cheese? One made of avocados and superfoods, because you can never, ever have too much health food in your dessert! This raw vegan recipe has the taste and texture of a cooked dessert, while still retaining 100% of the alive nutrients in the ingredients.

Raw Cherry Berry Chocolate Cheesecake

This Recipe is :

Dairy FreeRaw VeganVegan

Ingredients

Crust

  • 2 cups raw pecans and/or walnuts
  • 4 dates
  • 1/4 cup raw cacao powder
  • 1 tbls coconut sugar
  • pinch Himalayan salt

Cherry Berry Filling

  • 2 cups strawberries, cut into 3/4 inch chunks
  • 5 cups cherries, pitted

Raspberry Mousse

  • 2 large or 3 small avocados
  • 1 small banana
  • 1 cup raspberries (fresh or frozen)
  • 3/4 cup coconut nectar or agave OR 2/3 cup water and 2 droppers liquid stevia
  • 3 tbls beet juice for color
  • 3 tbls lucuma powder
  • 1 tsp camu camu powder

Cacao Mousse

  • 1/3 raspberry mousse recipe
  • 1/4 cup raw cacao powder
  • 2 scoops chocolate protein powder

Preparation

Crust

  1. Soak dates in warm water for ten minutes and remove pits.
  2. Pulse pecans and walnuts in food processor, then add remaining ingredients and process until a sticky crumb is formed.
  3. Press into a pie tin and set aside.

Cherry Berry Filling

  1. Place cherries and strawberries onto a dehydrator tray (fruit should fill one tray) and dry at 108 degrees for about eight hours.
  2. Refrigerate until ready to use.
  3. To prep for pie, reconstitute by covering them in warm water for about ten minutes.
  4. Drain and squeeze gently.

Raspberry Mousse

  1. Blend until creamy.
  2. Remove 2/3 of mix and set aside.

Cacao Mousse

  1. Blend until creamy, and thin with water if needed.

Assembly

  1. Place a thin layer of raspberry mousse on top of the crust, followed by a thin layer of chocolate mousse.
  2. Thoroughly strain the cherries and strawberries, and add them.
  3. Top with chocolate mousse, then with remaining raspberry mousse.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


CherryChocolateRaspberryRaw Cacao

 

AUTHOR & RECIPE DETAILS


photo

Chef Ariane Resnick is the founder of Rawk-n-Roll Cuisine, a brand of raw/vegan/organic snack foods  in health food stores.  She is a “special diet specialist” who happily caters to food sensitivities.  She is a survivor of chronic Lyme Disease and chemical poisoning, and recovered holistically from both.  On her blog, Ariane Cooks, Ariane shares recipes along with tips for recovering naturally from illness.


 

 

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