How do I prepare a blissful raspberry chocolate raw vegan cheesecake?

Sink your teeth into the blissful combination of raspberry and chocolate in our Raw Vegan Cheesecake! Pure dessert paradise.

You'll need

Items needed to answer the question, How do I prepare a blissful raspberry chocolate Raw Vegan Cheesecake. Items include: Almonds Dates Cacao powder Cashews Coconut cream Maple syrup Coconut oil Vanilla extract Salt Raspberries Dark chocolate

Almonds 1 cup
Dates 1 cup
Cacao powder 2 tablespoons
Cashews 2 cups (soaked)
Coconut cream 3/4 cup
Maple syrup 1/4 cup
Coconut oil 1/4 cup (melted)
Vanilla extract 1 teaspoon
Salt A pinch
Raspberries 1/2 cup (fresh or frozen)
Dark chocolate For garnish

Take note
Before you embark on this cheesecake adventure, make sure you have a good blender or food processor to achieve that smooth, creamy texture. Also, be patient as this raw vegan dessert requires some chilling time in the refrigerator to set properly. Now, let's get started!

1

Prepare the Crust

In a food processor, blend 1 cup of almonds, 1 cup of dates, and 2 tablespoons of cacao powder until the mixture sticks together when pressed between your fingers.

2

Press the Crust

Transfer the crust mixture into a springform pan and press it firmly into the bottom, creating an even layer. Place the pan in the refrigerator to chill while you work on the filling.

3

Make the Filling

In the same food processor (no need to wash it), combine 2 cups of soaked cashews (drained and rinsed), 3/4 cup of coconut cream, 1/4 cup of maple syrup, 1/4 cup of melted coconut oil, 1 teaspoon of vanilla extract, and a pinch of salt. Blend until smooth and creamy.

4

Add the Raspberry Swirl

Pour half of the filling mixture over the crust in the springform pan. Add 1/2 cup of fresh or frozen raspberries to the remaining filling in the food processor. Blend until well combined and pour it on top of the first layer in the pan. Use a toothpick or a knife to create a swirl pattern.

5

Chill and Serve

Cover the springform pan with plastic wrap or a lid and refrigerate the cheesecake for at least 4 hours, or until it's firm. Once chilled, remove the sides of the pan and garnish with fresh raspberries and grated dark chocolate. Slice and serve this blissful Raspberry Chocolate Raw Vegan Cheesecake!