Holiday No Bake Raspberry Dark Chocolate Cheesecake (GF/DF/Processed Sugar Free)

This recipe was created by combining the ideas of 3 different recipes. I personally love the combination of raspberry and dark chocolate. The creamy smooth texture of this luscious dessert is sure to wow any palate! All ingredients in this recipe are raw, whole foods making it a “healthy” choice for your next holiday gathering. And, perhaps best of all, if there is anyone at your table who cannot tolerate dairy, gluten, or eggs, this delicious dessert is free from all of these common allergens and sensitivities.

Happy baking friends! Don’t let the steps in this recipe deter you from making this, I can assure you, it will be worth the effort. (Recipe is not difficult, it just requires multiple steps).

Holiday No Bake Raspberry Dark Chocolate Cheesecake (GF/DF/Processed Sugar Free)

Yield: 9” Cheesecake Cook Time: None Serves: 12-14

Ingredients:

Crust:

1 c. raw almonds

1 c. coconut, shredded

¼ t. salt

½ c. dates

3 T. coconut oil

Raspberry Layer:

2 c. cashews, soaked overnight

1 ½ c. raspberries, fresh or frozen

½ c. honey

½ c. coconut cream

½ c. coconut oil, melted

3 T. lemon juice

1 T. maple syrup or vanilla extract

Chocolate Layer:

1 c. raw cashews soaked for at least 2 hours or overnight

1/2 c. raw cacao powder

1/2 c. coconut cream

1/3 c. maple syrup

1 t. vanilla extract

1/8 c. coconut oil, melted

1 T. lemon juice

Topping:

½ c. raspberries

2 t. lemon juice

2 T. honey

Instructions:

To Prepare Crust:

1. Process nuts into flour in food processor, add coconut, salt & process again (set aside)

2. Process dates and oil into a paste, then add nut mixture and coconut oil to date paste and process to form a crumbly but sticky dough

3. Place mixture into the bottom of a 9” cheesecake pan and press flat.

To Prepare Raspberry Filling:

1. Combine all ingredients in a high powered blender and blend til smooth. (I use a vitamin)

2. Pour filling over prepared crust.

3. Place in fridge to set (approx 1-2 hrs)

To Prepare Chocolate Filling:

1. For this layer, add all ingredients to a high powered blender (I use vitamix) or food processor and blend on high speed until creamy.

2. Pour on top of cooled raspberry layer. Spread evenly. Return to fridge and let set for at least 4 hours. Chilling overnight results in the best, creamiest results.

To Prepare the Topping:

1. Combine all the ingredients in a blender and blend until smooth. Top each slice of cheesecake with a generous drizzle of topping.

2. Enjoy. Store leftovers in airtight container in fridge. Also freezes well.