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:
- Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and process until the mixture sticks together.
- 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.
- Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until completely smooth.
- Pour the filling mixture into the pie crust and put into freezer for 1 hour .
- 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.
- Garnish the top of the cheesecake with the raspberries. Drizzle the melted chocolate on top.
- Return to freezer, until ready to serve. Remove from freezer 10 minutes before serving.
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