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RAW Raspberry Chia Paleo Cheesecake

RAW Raspberry Chia Paleo Cheesecake


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  • Author: Mariel Lewis
  • Total Time: 45 mins
  • Yield: 12 slices 1x

Description

This RAW Raspberry Chia Cheesecake is sweet, tarty, well balanced, and creamy. A wonderful treat for any afternoon or night.


Ingredients

Units Scale

For the Crust

  • 2 cups medjool dates, pitted and soaked for 10 minutes
  • 2 cups raw almonds
  • 2 cups raw walnuts
  • 1/4 teaspoon sea salt

For the Filling

  • 1 1/2 cups raw cashews, soaked overnight
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil
  • 1/2 cup full-fat canned coconut milk
  • 1 lime, juice of

For the Sauce

  • 10 oz. raspberries
  • 1/4 cup maple syrup
  • 1/4 cup chia seeds

Instructions

  1. Prepare the crust: add walnuts, almonds and salt to a food processor and process until flour-like texture is reached. Transfer to a bowl and set aside. Drain dates and place them in the food processor; process until broken down. Add cashew/almond flour back in, and process until ingredients reach a thick paste-like texture. Scoop mixture out of the food processor and press it at the bottom of the cheesecake pan.
  2. Make the filling: drain cashews and add them to a high-speed blender. Add in maple syrup, coconut oil, lime juice, coconut milk, and blend until a smooth consistency is reached. Pour cheesecake filling on top of the crust. Cover cheesecake with plastic wrap and freeze overnight.
  3. Make the sauce: mix ingredients together in a bowl using a spatula
  4. Assemble the cheesecake: once cheesecake has been in the freezer overnight, spread raspberry sauce all over the top as a third layer and freeze for another 30 minutes. Slice with a knife ran under hot water and serve.

Notes

  1. If you don’t eat your entire cheesecake right away, store the rest in your refrigerator or freezer.
  • Prep Time: 45 mins
  • Category: Desserts
  • Cuisine: American