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Raspberry Cheesecake with Chocolate Drizzle

Raspberry Cheesecake with Chocolate Drizzle

 

Crust ingredients:

1 cups macadamia nuts

1 cup raw almonds

1 cup dates

1 pinch sea salt

 

Filling:

2 cups cashews, soaked in water for 3 hours

1- 10 oz. package of frozen raspberries

½ cup lemon juice

3/4 cup maple syrup

½ cup coconut oil

1 tablespoon vanilla

 

Raspberry topping:

½ pint raspberries- washed and dried

½ package of semi sweet choc chips

 

 

Step-by-step Instructions:

  1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and process until the mixture sticks together.
  2. Press the crust mixture into the bottom of a 10”tart pan with removable bottom., and press up along the sides. Use another finger to press down on the top of the side, to create an even flat edge.
  3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until completely smooth.
  4. Pour the filling mixture into the pie crust and put into freezer for 1 hour .
  5. In double boiler, melt ½ bag of the chocolate chips with 1 Tbs. coconut oil. When completely melted, put into a squeeze bottle for decorating.
  6. Garnish the top of the cheesecake with the raspberries. Drizzle the melted chocolate on top.
  7. Return to freezer, until ready to serve. Remove from freezer 10 minutes before serving.
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