Cocoa raspberry cheesecake (raw, vegan & gf)

Addicted to raw vegan desserts recently. This cocoa raspberry cheesecake was beyond delicious. I think this is exactly why we cant stop making and trying new raw vegan treat recipes, they always turn out amazing!

The recipe is for a large cake, using a 8′ springform pan. Get ready to share! *raw, vegan and gluten free

What you need:

1/2 cup raw almonds
1/2 cup Medjool dates, pitted
1 tsp cinnamon
1 tsp chia seeds
1/4 cup pistachios

Middle layer of the cake:
1 cup cashews, soaked for 2-3 hours (preferable, if you don’t have enough time, 20-30 minutes will work)
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup coconut milk
1/2 tsp of nutmeg

Top layer of cake:
1/4 cup coconut oil, at room temperature
1/4 cup of cocoa powder


Get Makin’:

•Process the almonds, Mejool dates, pistachios in your food processor.
•Add the chia seeds and cinnamon.
•Press into the bottom a small spring form pan.

Middle layer:
•Blend all the ingredients until smooth, adding the coconut oil last and making sure it all combines completely. The mixture should be very thick and creamy.
•Spoon onto the crust evenly.
•Place in the fridge for 15 minutes.

Top layer:

Mix equal parts of cocoa powder and coconut oil. At room temperature the oil will melt and if you mix it together it will add more heat for an easy spread. You can see on the cake it was sort of thick, but that’s ok, its the topping!

Top with fresh berries and serve. Enjoy! Love, Health and us


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