Hi Everyone,
Here is a great dessert that you would never know was vegan. For people who love cheesecake and cannot tolerate dairy, this is the perfect sweet for you. It’s very light and refreshing for a hot summer day, and easy to put together. That’s what I love about raw foods! Enjoy.
- CRUST
- 1 cup, plus 2 TBS. ground raw almonds
- ¾ cup Raw Cocoa Powder
- 6 dates
- ¼ cup Raw Agave
- ¼ cup coconut oil
- pinch of salt
- CHEESECAKE FILLING
- 2 cups cashews, soaked in water for 3 hours, then drained
- ⅔ cup lemon juice
- ½ cup Raw agave (can use maple syrup if you are not strictly following a raw diet)
- ½ cup coconut oil
- 2 teaspoons vanilla
- 2 tablespoons of water
- RASPBERRY COMPOTE
- 1 small bag organic frozen raspberries
- TO MAKE CRUST: Wipe bottom of spring-form pan with coconut oil.
- In food processor, combine the ingredients.
- Process until blended.
- Press mixture into greased pan and work it up the sides, about 1 ½“. Using opposite hand, make the edge of crust smooth and even.
- FOR CHEESECAKE FILLING: Combine all ingredients in food processor.
- Pour filling into pie crust.
- Put in freezer for 30 minutes before adding raspberry topping.
- FOR TOPPING: Puree 1 small box of frozen raspberries.
- Pour on top of Chocolate Pie and spread out to make a smooth layer.
- Garnish with fresh raspberries.
- Remove from freezer, 30 minutes before serving.
Step-By-Step-Instructions:
TO MAKE CRUST: Wipe bottom of spring-form pan with coconut oil. In food processor, combine the ingredients. Process until blended. Press mixture into greased pan and work it up the sides, about 1 ½“. Using opposite hand, make the edge of crust smooth and even.
FOR CHEESECAKE FILLING: Combine all ingredients in food processor. Pour filling into pie crust. Put in freezer for 30 minutes before adding raspberry topping.
FOR TOPPING: Puree 1 small box of frozen raspberries. Pour on top and spread out to make a smooth layer.
Garnish with fresh raspberries.
Remove from freezer, 30 minutes before serving.
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