Cheesecake Creamy Raw With Chocolate Ganache

By blum099

Serving = 1 slice of 8-9" cheesecake. Serves 12.

Amount Per Serving
Calories 590
From fat 369

% Daily Value*
Total Fat 41g
66%
Saturated Fat 17g
85%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 198mg
8.3%
Total Carbohydrate 43g
14%
Dietary Fiber 5g
20%
Sugars 32g
Protein 9g
Vitamin A .9%
Vitamin C 6.6%
Calcium 5.3%
Iron 6.1%
* % Values are based on a 2,000 calorie diet

Ingredients

• For Crust
• 3/4 cup almonds
• 3/4 cup macadamia nuts
• 3/4 cup pitted medjool dates
• 1 tsp sea salt
• For Filling
• 3 cups cashews
• 2 Tbsp. lemon juice, fresh
• 1/2 cup agave syrup or maple syrup
• 3/4 cup coconut oil, liquid (melt slightly if solid)
• 1 tsp. vanilla
• 1/2 pint raspberries (or other berries), optional
• For Ganache
• 1 1/2 cup chocolate chips
• 1/4 cup dairy-free creamer

Preparation

Step 1

Directions:

Crust:
1. Grind nuts into small pieces with salt in a food processor.
2. Add dates and process until combined and sticky.
3. Press into the lined bottom of a springform pan and refrigerate or freeze until set.

Filling:
4. Cover the cashews in water and soak for about an hour.
5. Drain and place in blender with the rest of the filling ingredients.
6. Blend until smooth. Taste and adjust for preferred sweetness and tartness.
7. Pour onto crust in springform pan. Place in freezer to set.

Ganache
8. Place chips in a heatproof bowl. Slowly heat creamer in a pan, take off heat when it simmers.
9. Pour over chocolate chips and mix until chocolate is melted.
10. Cool for a few seconds while mixing. Pour over filling.

Decorate with fresh berries. Place in freezer to set. When firm, transfer to fridge until ready to serve.