Difficulty 5 minutes Serves 1, 6" cake
A chocolate-covered raspberry cheesecake by Priscilla Soler of Gastrawnomica that literally melts in your mouth. It's creamy, delicious and has the perfect ratio of sweetness!
Ingredients Crust: 1 cup pitted dates 1/2 cup shredded coconut, unsweetened 1/3 cup raw almonds 3-5 Tbsp water Filling: 2 cups soaked raw cashews 1/3 cup coconut butter (or coconut oil), melted 1 tsp vanilla extract 1/3 cup unsweetened plant based milk 1/3 cup maple syrup or coconut nectar 6 stevia drops 3/4 cup fresh raspberries Chocolate: 2 recipes of my homemade chocolate squares for oil free version or 1/2 cup coconut oil, melted + 1/3 cup cacao powder (sifted) + 1/4 cup maple syrup or coconut nectar
Directions Start by soaking the nuts for 5-6 hours.
Prepare the crust by processing the dates, coconut and almonds in your food processor or vitamix. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan or mini cheesecake molds like I did.
Leave in the freezer and continue with the filling.
Blend the cashews, raspberries, melted coconut butter, maple syrup, milk, vanilla and stevia drops until you have a very creamy consistency.
Spread filling on your cheesecake crust and freeze for 12 hours. Remove from freezer and top with chocolate mixture, if you make the oil free chocolate it will be thicker and not as spreadable as the oil-based one, but tastes delicious too! Freeze again for 10-12 more hours and your cheesecake is now ready! Let it sit for about 20-30 minutes before cutting into slices and serving!