Description
This RAW Dark Chocolate Blackberry Paleo Cheesecake is well balanced and creamy. A decadent dessert that’s great for a special night.
Ingredients
Units
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For the crust
- 2 cups raw almonds
- 10 medjool dates, pitted
- 2–3 tbsp maple syrup
- 8 tbsp cacao powder
- 1/2 tsp sea salt
For the filling
- 2 cups raw cashews, soaked overnight
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1 cup light canned coconut milk
- 2 tsp vanilla extract
- 8 tsp cacao powder
For the sauce
- 12 oz fresh blackberries
- 1/2 cup filtered water
- 6 tbsp maple syrup
Instructions
- Prepare the crust: add all crust ingredients to a food processor, and process until nuts have broken down. Test the crust by spooning out a small amount and rolling it in your hands. If the ingredients hold together, your crust is good to go. Transfer crust to a 9″ cheesecake pan and press firmly, making sure edges and well packed and base is even throughout. Set aside, and wash the food processor.
- Prepare the Filling: add soaked cashews, melted coconut oil, maple syrup, coconut milk, vanilla extract and cacao powder* to a food processor and blend on high until smooth and creamy. Pour mixture on top of the crust and smooth evenly with a spatula. Place the cheesecake in the freezer overnight for it to solidify.
- Make the sauce: bring water, 6 tbsp maple syrup and 6 oz of blackberries to a boil in a saucepan. Stir constantly with a wooden spatula and let boil for ~12 minutes, or until blackberries have broken down. Remove from heat and add remaining 6 oz of blackberries; stir and let cool.
- Assemble: remove cheesecake from the freezer 15 minutes prior to eating, slice it using a sharp knife ran under hot water, and top with blackberry sauce and slivered almonds.
Notes
- The cacao powder tends to go crazy at the beginning of the food processing, so pulse at the beginning to incorporate, and then process at full speed.
- Prep Time: 30 mins
- Cook Time: 6 hrs
- Category: Dessert
- Cuisine: American