Recipe: Raw Raspberry Cheesecake
Author: Bhavani, iEat Green
Recipe type: Dessert
- 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.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-raw-raspberry-cheesecake/
3.2.1215