No-bake Raspberry Chocolate Cheesecake
Prep time:
Cook time:
Total time:
Serves: 8
- Crust
- 8 Medjool dates
- ⅓ cup cacao powder
- ⅓ cup buckwheat
- ½ cup shredded coconut
- 2 TBSP maple syrup
- White Layer
- 1½ cup cashews, soaked overnight or 3 hours in hot water
- ⅔ can of coconut cream*
- ⅓ cup melted cacao butter
- ½ cup maple syrup
- 1 tsp vanilla
- ½ tsp fine sea salt
- Raspberry Layer
- ⅔ cup cashews, soaked overnight or 3 hours in hot water
- ⅓ can coconut cream*
- 1½ cup raspberries
- ¼ cup maple syrup
- -
- + a handful of raspberries placed on the crust
- melted dark chocolate to drizzle over
- *Coconut cream is the upper white hard part of a can of coconut milk when you place it in the fridge overnight
- For the crust combine all ingredients in a blender until sticky
- With your fingers press the mass in a round baking tin and freeze until the filling is ready
- Spread the handful of raspberries over the crust before you add the white layer
- For the white layer combine all ingredients in the blender until smooth and layer over the crust
- Freeze for at least 1 hour
- For the raspberry layer, combine all ingredients and layer over the white layer.
- Decorate with melted dark chocolate, more raspberries and nuts
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/no-bake-raspberry-chocolate-cheesecake/
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