Double Dark Chocolate & Raspberry Vegan Cheesecake

Recipe adapted from Pure2Raw



    • 1 cup [aflink u=""]almond meal[/aflink]
    • 1/4 tsp sea salt
    • 4 [aflink u=""]medjool dates[/aflink]
    • 1/2 cup [aflink u=""]cacao powder[/aflink]
    • 1 tbs vanilla


    • 4 cups [aflink u=""]raw cashew pieces[/aflink]
    • 1cup [aflink u=""]coconut oil[/aflink] (liquid state)
    • 1 cup fresh raspberries
    • 1 cup [aflink u=""]maple syrup[/aflink]
    • 1 cup coconut milk
    • 1 tbs vanilla
    • 1 1/2 cups [aflink u=""]cacao powder[/aflink]


    • 1 cup [aflink u=""]chocolate chips[/aflink]
    • 1 tbs coconut oil
    • 1 clamshell of raspberries, to top


    1. Soak your cashews in water for thirty minutes and then start on the crust.
    2. For the crust: Place all of your crust ingredients into a food processor and pulse until they come together. You want the mixture to be slightly sticky. Dump the mixture into a 8-inch springform pan. With clean fingers, press the mixture down into the bottom of the pan evenly, forming your crust layer. Set aside.
    3. For the cheesecake layer:Drain your cashews and rinse well. Add cashews into your blender with maple syrup, vanilla, and coconut milk. Blend it for a bit until it gets creamy.
    4. Once it's creamy, add in your raw cacao powder, coconut oil and raspberries. Blend again until creamy. You might have to scrape down your sides a couple of times and blend again.
    5. Pour your filling into your springform pan over the crust. Put into the freezer to chill for 2-3 hours or until set.
    6. For the ganache: Melt your chocolate chips and coconut oil in a double boiler. Whisk together. Pour layer of ganache over the top of your cheesecake. Top with raspberries. Serve immediately or place in the refrigerator or freezer until you are ready to serve. If you are storing for longer than an hour, I would put it back into the freezer. Enjoy!


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