Raw Chocolate + Raspberry Cheesecake

By Jaya

Raw food - to try!!

Ingredients

• Crust
• 2 cups
• pecans
• 1/4 cup
• cacao powder
• 1/4 cup
• rice malt syrup
• 2 tablespoons
• coconut oil, melted
• pinch sea salt
• Filling
• 2 1/2 cups
• raw cashews
• 1/2 cup
• cacao powder
• 1/2 cup
• rice malt syrup
• 1/4 cup
• coconut oil
• 1 teaspoon
• vanilla powder
• 1-2 tablespoon
• coconut milk (or milk of your choice)
• pinch sea salt
• 1/2 cup
• frozen raspberries

Preparation

Step 1

To make the crust:
1. Line the base of a round spring form cake pan with baking paper.

2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined.

3. Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set.

To make the filling:

1. Process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter.
2. Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.

3. Refrigerate for at least 2 hours

We recommend Pureharvest rice malt syrup and Niugini Coconut Oil.
- See more at: http://www.iquitsugar.com/recipe/raw-chocolate-raspberry-cheesecake/#sthash.0QRJ6mGs.Wx57xE33.dpuf