Raw, vegan, AND gluten-free? Oh, my! Enjoy this layered cheesecake with a hot cup of tea.

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Raw Chocolate Vanilla Raspberry Cheesecake [Vegan, Gluten-Free, Raw]

Ingredients

For the Base:
  • 1 cup hazelnuts, ground (best if soaked for 2-4 hours, then rinsed)
  • 6 dates, chopped
  • 1 tablespoon coconut butter, melted at 107°F
  • 1 tablespoon cacao powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
For the Vanilla Filling:
  • 1 1/4 cups macadamia nuts (best if soaked for 4 hours, then rinsed)
  • 1 cup almond milk
  • 1 1/2 tablespoon maple syrup
  • 1 tablespoon vanilla
  • 1 1/2 tablespoon organic soy lecithin, mechanically separated (optional)
  • 1 cup coconut oil, melted at 107°F
  • 1/3 teaspoon salt
For the Raspberry Filling:
  • 1/3 of the vanilla filling
  • 2 cups raspberries
  • 1 tablespoon coconut oil, melted at 107°F
  • 1 1/2 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon organic soy lecithin, mechanically separated (optional)
For the Raspberry Coulis:
  • 2 cups raspberries
  • 2 tablespoons maple syrup
  • 1 teaspoon organic soy lecithin, mechanically separated (optional)
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Preparation

Base:
  1. In a food processor, blend all the ingredients to have a smooth paste. Flatten it out on the bottom of a 26 cm spring form and place in the freezer to set while making the vanilla filling.
Vanilla Filling:
  1. Mix all the ingredients, except the coconut oil and the lecithin, in a high-speed blender until smooth and creamy. Add the coconut oil and blend, then add the lecithin and blend it all together. Take the base layer out of the freezer and pour two thirds (2/3) of this mixture over it before putting it back into the freezer to set. It need to be firm enough so that the third layer can be added on top without them mixing all together (about 1 hour).
Raspberry Filling:
  1. In the high-speed blender, mix the remaining 1/3 of the vanilla filling with the raspberries, maple syrup and sea salt. Add the coconut oil and then the lecithin, blend until smooth and creamy. Pour on top of the vanilla layer and place back into the freezer until hard – about 4-6 hours.
  2. You’ll need to remove the cake from the freezer and allow it to defrost until it reaches the desired consistency before serving (1-2 hours).
Raspberry Coulis:
  1. Blend the raspberries and the sweetener into a really smooth sauce texture (if you use frozen berries, you may need to add some water). Add the lecithin and blend again.
  2. When the cake has the desired consistency – cut and serve with the raspberry coulis.
 
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