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Chocolate-Covered Raspberry Cheesecake [Vegan]

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This is a chocolate-covered raspberry cheesecake that melts in your mouth. The filling of this fruity cake is creamy and delicious, with a perfect balance of sweet and tart! While it takes a while for the cake to set, the recipe is so simple, that even a beginner will have show-stopping results!

Chocolate-Covered Raspberry Cheesecake [Raw Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Crust:

  • 1 cup pitted dates
  • 1/2 cup shredded coconut, unsweetened
  • 1/3 cup raw almonds
  • 3-5 tablespoons water

For the Filling:

  • 2 cups soaked raw cashews
  • 1/3 cup coconut butter (or coconut oil), melted
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened plant based milk
  • 1/3 cup maple syrup or coconut nectar
  • 6 stevia drops
  • 3/4 cup fresh raspberries

For the Chocolate:

  • 1/2 cup coconut oil, melted
  • 1/3 cup cacao powder, sifted
  • 1/4 cup maple syrup or coconut nectar

Preparation

  1. Start by soaking the cashews for 5-6 hours.

To Make the Crust:

  1. Process the dates, coconut, and almonds in a food processor. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan or mini cheesecake molds.
  2. Leave in the freezer and continue with the filling.

To Make the Chocolate:

  1. Combine all ingredients until smooth.

To Make the Filling:

  1. Blend the cashews, raspberries, melted coconut butter, maple syrup, milk, vanilla, and stevia drops until you have a very creamy consistency.
  2. Spread filling on your cheesecake crust and freeze for 12 hours. Remove from freezer and top with chocolate mixture.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.

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AUTHOR & RECIPE DETAILS


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Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and certified in raw cuisine from Matthew Kenney Academy. She shares her passion for health through her different social media Gastrawnomica, where her followers can learn more plant based recipes, nutrition tips and detoxification practices. She also works with clients all over the world as a holistic nutrition consultant and detoxification expert.


 

 

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