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) dessicated coconut
Pinch of natural sea salt or himalayan salt
6g (1 tbsp.) raw cacao powder
8g (1 tbsp.) raw cacao nibs
Filling
380g (3 + ½ cup) cashew nuts, soaked overnight
220g (1 + ¾ cup) dates*, pitted & soaked
95ml (⅓ cup + 1 tbsp.) extra virgin coconut oil, melted
175ml (¾ cup) water
Pinch of sea or Himalayan salt
Raspberry Layer
300g (2 + ½ cup) frozen raspberries
Cacao Layer
35g (⅓ cup) raw cacao powder
60ml (¼ cup) water
*If the dates are very dry, soak them for 20 minutes in lukewarm water, strain before use.
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, process until 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 mixture 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.
Line the round pan with parchment paper. Transfer the crust preparation into the 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 - Drain the soaked cashew nuts and rinse them well, removing the jelly-consistency that forms during soaking. Note: Alternatively to soaking the cashews overnight, you can place the cashews in boiled water and let soak 30+ minutes to soften.
Place the drained cashew nuts, dates, coconut oil and ¾ cup water in a blender. Blend using the tamper of your blender for 20 - 30 seconds. The mixture will be very thick and still coarse with small chunks of dates and cashew nuts.
Transfer half of the mixture in a bowl and keep half in the blender.
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!
To prepare the raspberry layer - Add the thawed raspberries to the blender and blend again until smooth, 30 - 60 seconds. If the mixture is still very thick you can add water, 1 tbsp. at a time until a smooth consistency is reached.
Pour the raspberry filling on the crust. Tap your pan gently 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 and an extra ¼ cup water. Blend until smooth, 30 - 60 seconds. If the mixture is very thick, add 1 tbsp. of water at a time and blend again.
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.