Vegan Raspberry Chocolate Cheesecake
Ingredients
Base
- 1c almond flour
- 1/2c desiccated coconut
- 1/2c dried dates soaked and drained
- 2T maple
- 1/4c cacao powder
- Pinch of salt
Filling
- 3c soaked cashews
- 2c frozen raspberries thawed
- 3/4c coconut cream
- 1/4c coconut oil melted
- 2T maple syrup
- 1t pure vanilla essence
- 1t beetroot powder
Chocolate ganache
- 1/2 a block of dark chocolate
- 1/4c coconut milk
Topping
- Freeze dried raspberry powder
Preparation
Mix base ingredients together and press firmly into a springform pan to form the crust
Blend filling ingredients until smooth and creamy, then pour over the prepared base
Prepare ganache by melting chocolate with coconut milk until combined, then spread over the filling
Sprinkle freeze-dried raspberry powder evenly on top of the ganache
Refrigerate the cheesecake for several hours or overnight until fully set
