Marie’s Chocolate Raspberry Cashew Cheesecake
1/2 cup raw almonds
1/2 cup soft Medjool dates, pitted
2 cups raw cashews
Juice of 2 lemons
Seeds of 1 whole vanilla bean
1/3 cup raw coconut oil, melted
1/4 cup raw, local honey
1-2 tbsp organic, raw cacao powder
1 cup fresh or frozen raspberries, blueberries, blackberries or a blend
Place cashews in a bowl and cover with water. Soak overnight, then drain and rinse.
Place almonds and dates in a food processor and pulse to chop until the ingredients are sticky and crumbly. Press mixture firmly and evenly onto the bottom of the springform to make the crust. The crust should be 1/2-inch thick. Chill crust in the fridge while you prepare the filling.
Heat coconut oil and honey in a small saucepan on very low heat and whisk to combine.
Place all filling ingredients except the berries and cacao in a blender and blend on high until very smooth.
Pour 1/2 of this mixture into a separate bowl, and add the berries to the remaining filling and blend on high until smooth. Pour first layer of filling onto the crust, smoothing it out evenly with a spatula.
Fold the cacao powder into the remaining filling and pour evenly over the berry layer.
Freeze to solidify the filling. To serve, remove from freezer 30 minutes prior to eating. Top with freshberries and/or cacao powder.
Recipes courtesy of Marie Theres Franke