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
- 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.
- 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.
- Make the sauce: mix ingredients together in a bowl using a spatula
- 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
- 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