Go Back
–+ servings

Cacao Raspberry Cheesecake

Print Recipe
Prep Time:20 minutes
Cook Time:4 hours

Ingredients

Chocolate Crust Ingredients

  • 1 cup pitted dates
  • ½ cup Pecans
  • ½ cup Gluten-free oats
  • ½ cup Shredded coconut
  • 2 tablespoons coconut oil
  • ¼ teaspoon sea salt
  • ¼ cup Cacao Bliss

Cashew Raspberry Cheesecake Filling Ingredients

  • 2.5 cups raw cashews
  • 1 cup coconut cream*
  • ½ cup maple syrup
  • 2 tablespoons fresh squeezed lemon juice
  • 1 cup fresh or frozen raspberries

Chocolate Topping

  • 1/2 cup dark chocolate chips
  • 2 tablespoons Cacao Bliss
  • ¼ cup maple syrup

Topping Ingredients

  • Fresh Raspberries

Instructions

The Day Before

  • Add raw cashews into a large bowl and add water until the cashews are fully submerged, cover and place in the fridge.

The Day Of

    Crust

    • Add all crust ingredients, except the dates, into a food processor and pulse until fully combined. Now add in the dates and pulse until sticky batter is created.
    • Press crust batter into the bottom of a 6” springform pan.

    Cheesecake

    • Add the soaked cashews, coconut cream, and all other cheesecake ingredients into a food processor and pulse for 2-3 minutes until the mixture becomes silky smooth.
    • Pour the cheesecake mix over the crust. Smooth, tap and gently shake the pan to fully settle the cheesecake layer. Place in the freezer for 3 hours.

    Chocolate Topping

    • In a double boiler add the chocolate chips, Cacao Bliss and maple syrup.
    • Melt and fully mix… then let cool slightly before spreading on top of the cheesecake.
    • Place the cheesecake back in the freezer for 1-2 more hours. Once the cheesecake has fully set, remove from the springform pan and top with fresh raspberries or any other toppings you would like, Enjoy!

    Notes

    *Two options for coconut cream: 1) The easy option: purchase canned coconut cream, this is coconut milk with a thickening agent in it. 2) Purchase canned pure coconut milk and place in the fridge for 3 days. The water and the cream will separate, open the can and scoop out 3/4 cup of the thick cream and a 1/4 cup of the water. This will give you the 1 cup that you need for this recipe.
    Servings: 8
    Author: Healthy Grocery Girl