© 2017 by Chloe Conger

​

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

  • 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

​

 

Grain-Free

Gluten-Free

Paleo

Vegan

Dessert Recipe!

White and Dark Chocolate

Raspberry Cheezecake

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.