Raw VEGAN Choc Raspberry + Vanilla & Chia Cheesecake!

Raw VEGAN Choc Raspberry + Vanilla & Chia Cheesecake!
Serves 16
OMG!!! This is simply RAW HEAVEN! It rocks my world! Your taste buds will have a PARTY in your mouth!
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Ingredients
  1. CRUST
  2. 1 cup raw almonds
  3. 1/2 cup medjool dates (pitted)
  4. 1/4 cup raw cacao powder
  5. 1tbs organic rice malt syrup
  6. VANILLA CHIA FILLING (FIRST LAYER)
  7. 2 cup raw cashews (soaked and rinsed for at least 2 hours)
  8. 1/4 cup cold pressed extra virgin coconut oil
  9. 1/4 cup desiccated coconut
  10. 1/2 cup organic rice malt syrup
  11. 1/4 cup natural macadamia butter
  12. 1 can organic coconut cream (400mls)
  13. 1/4 chia seeds
  14. 2 tsp ground vanilla bean pods or extract.
  15. RASPBERRY FILLING (SECOND LAYER)
  16. NOTE: These ingredients are added to half of your VANILLA & CHIA MIXTURE.
  17. 1 cup fresh or frozen raspberries
  18. 2 tbs beetroot powder or any berry powder.
  19. CHOC TOPPING
  20. 1/3 cold pressed extra virgin coconut oil
  21. 1/4 organic rice malt syrup
  22. 1/4 raw cacao powder
  23. 1tsp ground vanilla bean pods or extract
Instructions
  1. For the CRUST place all ingredients in a high speed food processor.
  2. Blend it up until you have a sticky biscuit dough.
  3. In approximately 23cm square pop out tin or silicon mold, press your crust evenly over the base.
  4. Set aside while you make your VANILLA CHIA FILLING.
  5. For your VANILLA CHIA FILLING place all your ingredients for your FIRST LAYER into a high speed food processer. (this doesn't include the raspberries and beet powder)
  6. Blend it up!
  7. This may take a few minutes.
  8. When you have a nice creamy consistency it's ready!
  9. Now ONLY scoop 1/2 of your VANILLA & CHIA FILLING over the top of your CRUST & spread evenly.
  10. You will need the other half for your SECOND LAYER.
  11. Now evenly place your raspberries over the top of your mixture.
  12. Place in your freezer and set for approximately 1/2 hour.
  13. While your FIRST LAYER is setting simply add the beetroot powder to the other half of your mix.
  14. Blend it up until it turns bright pink!
  15. When your FIRST LAYER has set slightly you can scoop the remainder or your FILLING over the top and spread evenly.
  16. NOTE: If you add your SECOND LAYER too soon then it will leak into your VANIILLA & CHIA layer and you won't have clean lines.
  17. Place into an airtight container & freeze overnight or for at least 8 hours.
  18. For the CHOC TOPPING place all your ingredients into a large bowl & whisk it up!
  19. NOTE: Make sure that you have absolutely NO moisture in your bowl or utensils. This will make your choc separate as oil & water do not mix.
  20. When all your CHOC TOPPING ingredients resembles a smooth runny choc consistency, you know it's now ready to drizzle lines evenly over the top of your FILLING.
  21. This should set in about a minute or two.
  22. Top with crushed raw almonds, pure freeze dried berries of your choice. I used pomegranate.
  23. ENJOY BEAUTIFUL
Notes
  1. Excellent BIRTHDAY cake!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

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