Raspberry Chocolate Cheesecake

Serves: 23cm, 9 inch diameter cake pan

Time: overnight soaking + 30 minutes + 6 hours setting 

Crust

100g (1 cup) raw almonds

25g (¼ cup) raw walnuts

140g (1 cup) dates*, pitted & soaked

20g (¼ cup) desiccated coconut

Pinch of natural sea salt or himalayan salt

6g (1 tbsp.) raw cacao powder

8g (1 tbsp.) raw cacao nibs

*If the dates are very dry, soak them for 20 minutes in lukewarm water, strain before use.

Filling

380g (3 + ½ cup) cashew nuts, soaked overnight

120ml (½ cup) raw agave syrup (can also substitute maple syrup or other liquid sweetener)

95ml (⅓ cup + 1 tbsp.) coconut oil, melted

120ml + 30ml (½ cup + 2 tbsp.) water

300g (2 + ½ cup) frozen raspberries

35g (⅓ cup) raw cacao powder 

Pinch of sea or Himalayan salt

Raspberry Layer

300g (2 + ½ cup) frozen raspberries

Cacao Layer

35g (⅓ cup) raw cacao powder 

Line a 9'in cake pan with parchment paper and set aside.

To prepare the cashews - Place the cashews for the filling in a bowl and cover with 2 - 3 inches of water. Soak overnight, 8 - 12 hours. Drain the water and rinse the cashews to remove the jelly-like coating that occurs during soaking. Set aside. 

To prepare the crust - Place the almond and walnuts in a food processor or bowl of a blender. Process until you get a fine powder.

Add dates, desiccated coconut, raw cacao powder and salt and process until the dates have been reduced into little pieces.

Add cacao nibs and 1 tbsp. of water and process again for 10 seconds. Open the food processor and check the texture of your crust by taking some of the preparation between your index and thumb. You want it to stick together. If it doesn't stick, add water ½ tbsp. at a time until desired consistency is reached.

Transfer the crust preparation into the prepared pan and press it down firmly with your fingers. Make sure it is spread evenly. Set aside while you prepare the filling.

To prepare the filling - Place the drained cashew nuts, agave, coconut oil and ½ cup water in a blender. Blend using the tamper of your blender for 30 - 60 seconds.

Transfer half of the mixture in a bowl and keep half in the blender.

To prepare the raspberry layer - Add the thawed raspberries to the blender and blend again until smooth, 30 - 60 seconds. If the mixture is very thick, add 1 tbsp. of water at a time and blend again.

Pour the raspberry filling on the crust. Tap gently your pan on the counter for the filling to spread evenly. Transfer the cake to the freezer to set.

Note: For a perfect and straight 2 layer-cake, place the pan in the freezer for 30-40min before preparing the cacao layer.

To prepare the cacao layer - Place the rest of the mixture from the bowl to the blender and add the cacao powder. Blend until smooth, 30 - 60 seconds. If the mixture is very thick, add 1 tbsp. of water at a time and blend again.

Find decoration tips in our lecture ‘Different Ways to Assemble Cake’! You may want to set some of the mixture aside to use for decoration patterns!

Pour the chocolate filling on the raspberry filling and place in the freezer overnight or at least 6 hours.

To serve - Once set, remove the cake from the pan. Let it thaw for 15 minutes before slicing. Garnish with coconut shreds, fresh fruit, cacao nibs, etc. 

To store - If you won't eat the cheesecake in the two following days, slice the cheesecake and place the remaining slices back in freezer. The cheesecake can be kept in the freezer up to 6 months, stored in a box and up to 2 days in the fridge.