White and Dark Chocolate
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
Cut out wax paper circle and strip to line inside of cake pan.
Pour dry ingredients into food processor. Pulse to integrate. Then add wet ingredients and process until well blended.
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
Dot crust with 1/2 cup raspberries or what ever looks good.
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.
Remove two thirds of cheesecake batter from blender and pour over of crust dotted with raspberries.
Blend remaining batter with blending raspberries to make a pink top layer. Pour that on top of white layer.
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
Place all filling ingredients except raspberries into food processor. Process until ingredients are smooth.
Pour onto now set cheesecake and decorate the top with the fresh raspberries
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.