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Raw vegan white chocolate cheesecake

Raw vegan white chocolate cheesecake


  • Author: Joey

Description

Raw vegan white chocolate raspberry cheesecake with raw chocolate sauce


Ingredients

CRUST

  • 1/2c pecans
  • 1/4c coconut flakes
  • 2tbsp cacao nibs
  • 2tbsp cacao powder
  • 5 medjool dates
  • 1tbsp almond butter
  • 1tsp vanilla
  • 1.5tbsp maple syrup

FILLING

  • 1/2c soaked raw cashews
  • 3tbsp water
  • 1tbsp lemon juice
  • 3tbsp maple syrup
  • 1.5tsp vanilla
  • 1/4c coconut oil
  • 1/4c cacao butter

CHOCOLATE SAUCE

  • 1/4 cup raw cacao powder
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp melted cacao butter
  • 2 tbsp melted coconut oil (neutral taste)

Instructions

CRUST

1. Chop pecans, coconut flakes & cacao nibs in a small food processor until you get small chunks
2. Add remaining ingredients and pulse until everything starts binding together
3. Press into a silicon mold with your fingers
4. Set in freezer while making the filling

FILLING

1. Put all ingredients except coconut oil & cacao butter in a high speed blender and blend until smooth
2. Add coconut oil & cacao butter & blend until smooth
3. Pour half the filling over the crust & set in freezer for 20 minutes
4. Sprinkle some frozen raspberries over the filling
5. Cover with remaining filling & set in freezer for 3-4 hours

CHOCOLATE SAUCE

1. Whisk everything together in a glass until smooth
2. Drizzle over the bars
3. Sprinkle frozen raspberry pieces on top