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Raw Double Chocolate Cherry Cheesecake [Vegan]
Raw chocolate, or better known in the raw food world as “raw cacao” is one of my favorite ingredients. When asked recently what ingredient I can't live without... raw chocolate immediately comes to mind. In fact, some say, and I agree, that “raw chocolate is the new red wine.” And... Read More
Ingredients You Need for Raw Double Chocolate Cherry Cheesecake [Vegan]
How to Prepare Raw Double Chocolate Cherry Cheesecake [Vegan]
Crust
- Grind the nuts, cacao nibs, and salt in a food processor, fitted with the “S” blade, until coarsely ground.
- Add the cherry extract and chocolate powder and pulse to thoroughly combine.
- Add the raisins and process until the mixture sticks together when gently pressed between your fingers.
- Press into the bottom of an 8 or 9-inch round spring form pan.
- Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until creamy. (This could take 3-5 minutes.) You might need to stop and scrape down the sides a couple of times.
- Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and refrigerate until it sets.
Nutritional Information
Per Serving: Calories: 545 | Carbs: 34 g | Fat: 42 g | Protein: 10 g | Sodium: 7 mg | Sugar: 15 g
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Can you recommend alternatives to Agave Nectar. Not something we see in the UK no a regular basis, and a quick google doesn\’t make it sound like the best alternative sweetener (https://authoritynutrition.com/agave-nectar-is-even-worse-than-sugar/).
Would something Maple syrup be a better option do you think?
I actually made this recipe and substituted the agave for raw honey. It was delicious.