Raspberries and chocolate. You just can’t go wrong. And this vegan and gluten free raspberry chocolate recipe came just in time for the holidays. Okay, so it’s not traditional. But I’m sure the pecan pie won’t mind the company. I mean-raspberries are just so darn pretty.
Raspberry Chocolate Cheesecake
- 2 1/2 cups unsweetened desiccated coconut
- 2 cups raw cashews
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup chopped dates
- 2 cups raspberries
- 2 tbs. lemon juice
- 1/3 cup and 2 tablespoons maple syrup
- 1/3 cup and 2 tablespoons coconut oil
- 1/4 teaspoon cinnamon
- 3/4-1 cup full fat coconut milk
- 3/4 cup raw cacao
- 8×8 baking pan
- baking paper
What to do:
- Okay y’all, first you need to take 2 cups cashews and soak em’ for about 6-8 hours.
- Then, we need to make the crust because it has to chill in the freezer for about an hour before we can put the filling in. For the crust take 2 1/2 cups desiccated unsweetened coconut, 1/4 tsp vanilla extract, 1/4 teaspoon sea salt, and 1/3 cup chopped dates. Put this all in blender or food processor and blend until it starts sticking together. Line an 8×8 pan with baking paper and then pack the crust into her nice and tight. Make sure to pack it hard because if you don’t the crust will fall apart and that would be tragic. Now stick her back in the freezer.
- For the chocolate, take 1/3 cup coconut oil and place in a saucepan (double broiler if you’ve got it so it doesn’t come into direct contact with heat) and stir over low heat. Add 1/3 cup maple syrup and stir. When it’s nice and warm add 3/4 cup raw cacao and a pinch of sea salt. Stir until silky smoooooth.
- Now, take the crust out of the freezer and pour the liquid chocolate and spread evenly to make a thin chocolatey later over the crust.
- For the filling: Take your drained cashews, 2 tbs. lemon juice,2 tablespoons maple syrup, 1/4 tsp vanilla extract, 2 tbs coconut oil, 1/4 tsp cinnamon, and full fat coconut milk. Blend until nice and creamy. Keep on adding coco milk until there are no chunks and it is completely creamy and smooth.
- Now, fold in 2 cups raspberries into the cheesecake batter.
- Take your crust out of the freezer and pour your filling on top and spread nice and evenly.
- Place back in the freezer for a few hours.
- Take out and store in the fridge. I like to cut the cheesecake after it’s been in the fridge for a bit as it’s softer and easier to cut.
And for the best part- enjoy!!!
Health Coach Jenna