Raw Chocolate and Raspberry Cheesecake

 

Raw Chocolate and Raspberry Cheesecake
Serves 16
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. Crust
  2. 1 cup pecans
  3. 1 tbsp cocoa/cacao powder
  4. 1 tbsp maple syrup
  5. 1 tbsp melted coconut oil
  6. Filling
  7. 1 1/2 cups raw soaked cashews
  8. 1/4 cup cocoa/cacao powder
  9. 1/4 cup maple syrup
  10. 2 tbsp coconut oil melted
  11. 1 tsp vanilla extract
  12. 3 tbsp coconut milk
  13. Pinch Himalayan mountain salt
  14. 1/2 cup raspberries
Instructions
  1. Line a spring form cake tin with baking paper. Process pecans in food processor until chunky crumbs form. Add remaining crust ingredients and process until combined. Spread mixture into bottom of tin.
  2. To make the filling, process soaked cashews (must be soaked for at least 2 hours). Add remaining ingredients except milk and 1/4 cup raspberries. Process until mixture turns smooth and creamy. Add milk as necessary to smooth out mixture.
  3. Once smooth, chop remaining raspberries into smallish pieces and fold through mixture. Pour mixture over base in tin.
  4. Freeze for a few hours until set. Once set you can store in the fridge but it will become a lot softer. Enjoy!
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