So this recipe is not my own. In fact Dave and I haven’t been able to test it yet, but I wanted to post it anyway. This is a recipe for organic, raw cheesecake — double chocolate cherry cheesecake at that! Couldn’t pass up posting it any longer for you all to try! It is from Kristen’s Raw blog that I peruse now and again. We’ll probably be trying out her recipe next weekend when we (finally) have some down time. This looks like such an easy fix, and huge bonus — gluten free!! Can’t pass that up! If you try it, let me know what you think and I can create more varieties of cheesecake in the raw. :)
Organic Double Chocolate Cherry Cheesecake
Yield one 9-inch cake
Yield one 9-inch cake
Crust:
1 ¾ raw almonds
½ cup raw cacao nibs (find them at Whole Foods or your local co-op, a natural chocolate!)
1/8 teaspoon Himalayan crystal salt (organic sea salt will also work)
¾ teaspoon cherry extract
1 tablespoon raw cocoa powder
¾ cup organic raisins
1 ¾ raw almonds
½ cup raw cacao nibs (find them at Whole Foods or your local co-op, a natural chocolate!)
1/8 teaspoon Himalayan crystal salt (organic sea salt will also work)
¾ teaspoon cherry extract
1 tablespoon raw cocoa powder
¾ cup organic raisins
Filling:
3 cups cashews, soaked 1-2 hours, drained
1/3 cup raw agave
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder
3 cups cashews, soaked 1-2 hours, drained
1/3 cup raw agave
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder
Coulis:
1 bag frozen organic berries (cherries would be optimal but any will do!)
¼ cup raw agave
dash fresh lemon juice
pinch cinnamon
1 bag frozen organic berries (cherries would be optimal but any will do!)
¼ cup raw agave
dash fresh lemon juice
pinch cinnamon
Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.
Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and cocoa powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.
Coulis directions: Blend all of the ingredients together. and drizzle over each plated slice.
Indulge!
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Hi. Thank you for all the great recipes. I would love to try this dessert, but my daughter has an allergy to cashews. She can have almonds though. Do you have any suggestions for a substitution for the cashews that might work? Thanks.
Hi Heidi! If you are vegan, I’d go ahead and try raw macadamia nuts. Soak for about 4 hours. This is the nut with the fat ratio closest to cashews, which is what gives it the creamy texture when pureed. If you’re not vegan, you can experiment with certified organic tofu, however make sure it is from a clean source as soy can be a toxic to the body.
Hi! Can i make this recipe ahead? If so – how long ahead and where do i store. Fridge or freezer?
Hi, yes you can. It’ll last in the freezer, well wrapped, for 6+ months. Thaw 2 hours before serving.
THANKS!!!