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Chocolate Raspberry Layered Cheesecake [Vegan, Gluten-Free]

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If you're wondering what pure, unadulterated bliss tastes like – all you have to do is take a bite of this cake. It's delicious decadence from the bottom to the top. The crunch pecan and chocolate crust is topped with a refreshingly creamy vanilla and raspberry cheesecake that is then topped with a sinfully tasty chocolate cheesecake.

Chocolate Raspberry Layered Cheesecake [Vegan, Gluten-Free]

Ingredients

For the Pecan Chocolate Crust:

  • 1 cup of pecans
  • 1 cup of desiccated coconut
  • 3/4 cup of pitted dates
  • 1/3 cup of raw cacao powder
  • 1 tsp of water

For the Vanilla, Raspberry and Chocolate Layers:

  • 2 cups of soaked cashews overnight in water drained and rinsed
  • 1/3 cup of rice malt syrup
  • 2 teaspoon of vanilla powder
  • 1/3 cup of almond milk
  • 1/3 cup of coconut oil
  • 1/3 cup of cacao
  • 1/2 cup of frozen raspberries

Preparation

  1. Make the crust by blending all the ingredients in a food processor and pressing the resulting mixture down in a cake tin with your hands.
  2. Place the crust in the freezer while you blend the soak cashews with the rice malt syrup, vanilla, coconut oil and almond milk.
  3. Pour half of the mixture on the crust and place frozen raspberries in the mixture.
  4. Blend the leftover cashew mixture with some raw cacao and pour it on top of the vanilla and raspberry layer.
  5. Place the cake in the freezer overnight or for 3 hours.
  6. Melt some chocolate on top and add fresh raspberries or whatever else you want to top it with.
  7. Take out of the freezer 30 minutes before serving or keep in the refrigerator.

Notes

Get creative with your toppings!

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AUTHOR & RECIPE DETAILS


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Healthy gluten-free desserts for chocolate lovers. Claire Power is the author of HealthyFrenchWife. She is a certified health coach and currently studying a Master of Human Nutrition at Deakin University. She shares her love for plant-based foods and recipes on her blog HealthyFrenchWife.com. Claire is from France and lives in beautiful Perth, Australia with her husband and twins Eloise and James.


 

 

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0 comments on “Chocolate Raspberry Layered Cheesecake [Vegan, Gluten-Free]”

Click to add comment
Debra Danielson Corbo
10 Days ago

Here is a link to an informative article about sweeteners that touches on the problem about arsenic in rice, and suggests the alternatives I asked about:
https://authoritynutrition.com/4-healthy-natural-sweeteners/


Reply
Debra Danielson Corbo
10 Days ago

Can stevia, erythritol, xylitol, molasses, raw honey, or Yacon syrup be substituted for the rice malt syrup, and if so, what would the appropriate measurements be? I only consume rice products from the Himalayas due to arsenic in rice, especially in brown rice, and it is impossible to tell where ingredients are sourced in a ready-made product.

There has been a huge amount of research done in this area over the last several years, and I\'m surprised that health coaches, nutritionists, and advocates in this day and age are still recommending and using rice-based ingredients, organic included, not proved to be from the Himalayas.

Thank you.


Reply
Wanda
19 May 2017

you can use maple syrup or honey



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