raw chocolate raspberry cheesecake

This recipe comes from Sarah Wilson's I quit sugar blog.

I saw it and thought it looked good, I liked the fact that it was gluten free, in fact it is grain free, it is also sugar free and dairy free. 

It is raw- so no cooking involved- great for summer! 

It is however not nut free, in fact it is chock full of nuts in both the base and filling- so needless to say I will not be making this when my niece comes to visit!

But on other occasions I will certainly make it again. 

I bought the nuts, but then it took me a few weeks to get around to trying it, mainly because I try to only cook this sort of stuff on a weekend and then weekends can get busy, and it needed 2 hours to set so it couldn't be a last minute kind of thing. I was easy to make and gave my food processor a workout.

I ending up making this for the family, when my big boys came home from their week at Ag camp. 

I thought the occasion deserved a special dessert.

Everyone liked it and no-one noticed that there was no sugar or dairy in it, it was still sweet and delicious.

Chocolate Raspberry Cheesecake

Crust:

• 2 cup pecans
• 1/4 cup cacao powder
• 1/4 cup rice malt syrup
• 2 tablespoons coconut oil, melted
• pinch of sea salt

Filling:

• 2 1/2 cups of raw cashews
• 1/2 cup cacao powder
• 1/2 cup rice malt syrup
• 1/4 cup coconut oil
• 1 teaspoon vanilla powder
• 1-2 tablespoons of coconut milk (or milk of your choice) I used a little more than this to get a nice smooth consistency
• pinch of sea salt
• 1/2 cup frozen raspberries

METHOD:

1. To make the crust, line the base of a round spring form cake pan with baking paper.
2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined. Pour mixture into prepared pan. Press into base to cover evenly. Place in freezer to set.
3. To make filling, process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter. Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.
4. Refrigerate for at least 2 hours.

 

Enjoy!

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