White and Dark Chocolate
Raspberry Cheezecake
Crust Ingredients:
1 1/2 cups almond flour
6 tablespoons raw cacao powder
3 tablespoons maple syrup
3 tablespoons coconut oil melted
1/2 teaspoon sea salt
Crust Instructions
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Cut out wax paper circle and strip to line inside of cake pan.
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Pour dry ingredients into food processor. Pulse to integrate. Then add wet ingredients and process until well blended.
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Press crust into just the bottom- not the sides of the cake pan.
Cheezecake Layer Ingredients:
3 cups raw cashews, pre-soaked (at least a few hours, best overnight) and strained
1/2 cup fresh squeezed lemon juice, more to taste
3/4 cup maple
1/2 cup coconut oil, liquified over low heat or double boiler
2/3 cup cacao butter, liquified over low heat or double boiler
1 tsp pure vanilla extract (or ½ tsp ground raw vanilla bean)
1/2 tsp salt
3/4 cup fresh or frozen (and defrosted to room temp!) raspberries for blending
1/2 cup fresh raspberries for dotting
Cheezecake Layer Instructions
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Dot crust with 1/2 cup raspberries or what ever looks good.
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Process everything but the blending raspberries well in blender- ideally a Vitamix using plunger. Taste test to see if you want any more lemon or salt. You could probably do this in a food processor too but look out for leaking batter.
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Remove two thirds of cheesecake batter from blender and pour over of crust dotted with raspberries.
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Blend remaining batter with blending raspberries to make a pink top layer. Pour that on top of white layer.
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Place in freezer to set. Needs to set before you put fudge layer on- you could wait and fudge and raspberry it right before serving.
Chocolate Fudge Topping with more Raspberries Ingredients
1 1/2 cups raw cacao powder
1 cup plus 2 tablespoons maple syrup
2 tablespoons coconut oil melted
1/2 teaspoon sea salt
1 container fresh raspberries
Chocolate Fudge Topping Instructions
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Place all filling ingredients except raspberries into food processor. Process until ingredients are smooth.
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Pour onto now set cheesecake and decorate the top with the fresh raspberries
Grain-Free
Gluten-Free
Paleo
Vegan
Dessert Recipe!

Serves: 10-12
Time: 3+ hours with cleanup- a labor of love well worth it! Because it takes so long, maybe double the recipe so you can have extra to freeze. Keeps in the freezer for weeks- just slice off a piece and let thaw 15-20 mins and serve.
Tools you need:
Cake pan with removable outside ring.
Wax paper and scissors.
Good blender like Vitamix or, in a pinch, food processor.
I like to food process the crust and topping but you can do by hand.
Freezer.