dairy free raspberry and chocolate cheesecake

dairy free raspberry and chocolate cheesecake

Raspberry chocolate Cheesecake

Gluten Free, Dairy Free, Cane Sugar Free

It’s all about the cheesecake here at the moment (but not for long – dairy free ice-cream and sorbet season is just around the corner!). Here’s a raspberry and raw chocolate number I whipped up… Hope you like it!

Base

1 cup almonds

1 cup dessicated coconut

12 dried dates

a little coconut oil for greasing the tin

Filling

250g cashews

1/2 cup coconut oil

2 cups raspberries

1/3 cup coconut nectar (you can use agave, honey or rice malt syrup if you prefer)

Top

100g cacao butter

1 1/2 tbsp coconut nectar

2 heaped tbsp cacao powder

1 tsp vanilla extract

Let’s do this!

Pop your almonds, dessicated coconut and dates into your Optimum blender and blend on a low speed until the mixture becomes slightly sticky. You want it to hold together when you press a small amount between your thumb and forefinger.

Press into the base of a 20cm springform tin which has been lightly greased with coconut oil.

Next, put your cashews into your Optimum blender and blend on a low speed until they have become a nut butter consistency.

Add the rest of the filling ingredients and blend on a medium speed until smooth and silky

Pour into your tin and refrigerate overnight or until set. Or if you’re in a hurry, you can freeze it for a couple of hours.

For the top, grate your cacao butter into a small bowl and then melt gently over a small saucepan of simmering water (double boiler). For your dessert to still be considered 100% raw, do not heat above 46C (it takes a little longer, but it will still melt).

Once melted, whisk in the coconut nectar, cacao powder and vanilla extract.

Decorate the top of your cheesecake with the chocolate, then pop it back in the fridge.

Raspberry Chocolate Cheesecake 2

Hint: If you have any chocolate topping mix leftover, pour onto a tray which has been lined with baking paper and refrigerate. Once hardened, it can be broken into shards to use when decorating another dessert!
 
 
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9 Comments
  • Liz @ Economies of Kale
    Posted at 14:57h, 11 October Reply

    This looks amazing 🙂 I made a similar one last Christmas using avocado, but I think raspberries would be even more delicious.

    • Jules
      Posted at 15:02h, 11 October Reply

      Thanks Liz! 🙂

  • krista
    Posted at 12:37h, 16 October Reply

    You just made my year! Looks amazing. I just did my first ever cleanse and it was gluten and dairy free (maybe raw, too? Not sure what that means) and now that I feel good, I was afraid that deserts were a thing of the past…and I am so glad that I was wrong 🙂

  • Holly
    Posted at 01:26h, 21 October Reply

    So delicious! I love your recipes.

  • Shana LaFore
    Posted at 12:51h, 22 October Reply

    Wow, this looks so good! And I love your photos!

  • Claire
    Posted at 18:25h, 06 December Reply

    Hey, this looks delish!

    Would frozen raspberries work ok?

    Thank you 🙂

    • Jules
      Posted at 19:50h, 06 December Reply

      Yes, you can use frozen raspberries but just be aware that frozen ones can sometimes be a little more watery, so you might want to add a little extra coconut oil to help it set 🙂

  • Kathy nunn
    Posted at 06:12h, 24 December Reply

    Looks awesome. Can I make a topping without using cacao butter? Happy Christmas, Jules 🙂

    • Jules
      Posted at 21:21h, 24 December Reply

      You could use some coconut oil instead of cacao butter (you might not need the full 100g – start with 50g and keep adding small amounts until you have the desired consistency). However, it won’t set as hard, so you might need to keep the cheesecake in the freezer until you are ready to eat it. I haven’t road tested this so it could be a bit of trial and error – if it’s too runny, you could try adding a handful of cashews to the chocolate mix.

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