Raw Raspberry, White & Dark Chocolate Cheesecake https://thesourcebulkfoods.com.au/wp-content/uploads/2023/06/Raw-Raspberry-White_Dark-Chocolate-Cheesecake-1800x2000-CREDIT-@juliamichelle.health.png Desserts BASE INGREDIENTS 280g almonds 1 tsp vanilla powder 2 tbsp coconut oil, melted 3 fresh Medjool dates FIRST LAYER 210g cashews, soaked overnight 125mL cacao butter, melted 80mL coconut oil, melted 125mL raw honey ½ tsp vanilla powder SECOND LAYER 210g cashews, soaked overnight 2 cups fresh or frozen raspberries 60ml coconut oil, melted 60mL coconut milk 2 – 4 tbsp raw honey ½ tsp vanilla powder CHOC GANACHE 70g cashews, soaked overnight 30g raw cacao powder 125mL coconut milk 2 tbsp coconut oil, melted 2 tbsp raw honey For the base, place the almonds and shredded coconut in a food processor and pulse until a fine crumb is achieved. Add the remaining base ingredients and pulse until just combined. Press the base into a 20cm round spring-form cake tin and place in the freezer while you make the filling. For the first layer, place all ingredients in a high-powered blender and blend until smooth and creamy. Pour this mixture onto the base and place in the freezer for 1-2 hours until set. For the second layer, place all ingredients in a high-powered blender and blend until smooth and creamy. Once the first layer has set, pour the second layer on top and place back in the freezer for 1-2 hours until completely set. For the ganache, place all ingredients in a high-powered blender and blend until smooth and creamy. Once the second layer has set, pour the ganache on top and create a swirl pattern. Place back in the freezer for 30-60 minutes. Remove from the freezer 20-30 min before serving. Serve topped with raspberries. PT90M

Raw Raspberry, White & Dark Chocolate Cheesecake

DOWNLOAD RECIPE

Raw Raspberry, White & Dark Chocolate Cheesecake

A decadent cheesecake that combines the creamy sweetness of cashews, the tartness of raspberries and the indulgence of chocolate. Made with just a few simple ingredients and a food processor, you'll have a luscious cheesecake to make your next gathering even sweeter in no time!

Recipe & Image by Julia Michelle @juliamichelle.health

INGREDIENTS

BASE INGREDIENTS

FIRST LAYER

SECOND LAYER

  • 210g cashews, soaked overnight
  • 2 cups fresh or frozen raspberries
  • 60ml coconut oil, melted
  • 60mL coconut milk
  • 2 – 4 tbsp raw honey
  • ½ tsp vanilla powder

CHOC GANACHE

TIME

90 Minutes

SERVES

12

DIFFICULTY
METHOD

For the base, place the almonds and shredded coconut in a food processor and pulse until a fine crumb is achieved. Add the remaining base ingredients and pulse until just combined.

1

Press the base into a 20cm round spring-form cake tin and place in the freezer while you make the filling.

2

For the first layer, place all ingredients in a high-powered blender and blend until smooth and creamy.

3

Pour this mixture onto the base and place in the freezer for 1-2 hours until set.

4

For the second layer, place all ingredients in a high-powered blender and blend until smooth and creamy.

5

Once the first layer has set, pour the second layer on top and place back in the freezer for 1-2 hours until completely set.

6

For the ganache, place all ingredients in a high-powered blender and blend until smooth and creamy.

7

Once the second layer has set, pour the ganache on top and create a swirl pattern. Place back in the freezer for 30-60 minutes.

8

Remove from the freezer 20-30 min before serving.

9

Serve topped with raspberries.

10

Dessert

WHERE TO

FROM HERE?

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