Raw double chocolate raspberry brownie cheesecake
Paleo, raw, vegan, gluten free, dairy free, refined sugar free
What you'll need for the chocolate brownie base 1 C almonds 1 C walnuts 2 1/2 C dates 1 C raw cacao powder 1/3 C walnuts, roughly chopped 1/4 C raw cacao nibs for the chocolate cheesecake 2 C cashews, soaked overnight 1 C raw cacao powder 1 C water 1/2 C coconut oil 1/2 C liquid sweetener 1 tsp vanilla extract pinch sea salt for the white chocolate raspberry cheesecake 1/4 C liquid sweetener 60g cacao butter 370g coconut milk 1 tbs coconut oil 1/2 C raspberries | How to make it for the chocolate brownie base In a food processor blend walnuts, almonds and raw cacao until the mixture forms a fine crumb. Add dates and blend until he mixture comes together as a dough. Stir through walnuts and raw cacao nibs. Press into a lined cheesecake tin. for the chocolate cheesecake Blend all ingreaidents for the chocolate cheesecake layer in a food processor until smooth. Pour over the base evenly and set aside in the freezer until the white chocolate layer is prepared. for the white chocolate raspberry cheesecake Bring the coconut milk to a simmer and whisk in coconut oil. Melt cacao butter over a double boiler, then blend in a food processor or blender with coconut milk mixture and liquid sweetener until smooth. Pour over the chocolate cheesecake layer, garnish evenly with raspberries and allow to set in the freezer for 2-3 hours. |