Recipes.

Raw Chocolate + Raspberry Cheesecake


raw chocolate and raspberry cake - IQS blog
  • 20 servings
  • Prep - 2 hours 15 mins
  • Total - 2 hours 15 mins
raw chocolate and raspberry cake - IQS blog

This showstopping Raw Chocolate + Raspberry Cheesecake from our Chocolate Cookbook Volume II is a tasty way to impress your friends and show them just how sweet going sugar-free can be!  

Servings: 20
Preparation: 2 hours 15 mins

Tags: , , , , ,

Ingredients

Crust

  • 2 cups pecans.
  • 1/4 cup cacao powder.
  • 1/4 cup rice malt syrup.
  • 2 tablespoons coconut oil, melted.
  • pinch sea salt.

Filling

  • 2 1/2 cups raw cashews.
  • 1/2 cup cacao powder.
  • 1/4 cup rice malt syrup.
  • 1/4 cup coconut oil.
  • 1 teaspoon vanilla powder.
  • 2 tablespoons coconut milk (or milk of your choice).
  • pinch sea salt.
  • 1/2 cup frozen raspberries.

Directions

To make the crust:
1. Line the base of a round spring form cake pan with baking paper.

2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined.

3. Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set.
To make the filling:
1. Process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter.

2. Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.

3. Refrigerate for at least 2 hours before serving.


Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

This showstopping Raw Chocolate + Raspberry Cheesecake from our Chocolate Cookbook Volume II is a tasty way to impress your friends and show them just how sweet going sugar-free can be!

Ingredients

Crust

  • 2 cups pecans.
  • 1/4 cup cacao powder.
  • 1/4 cup rice malt syrup.
  • 2 tablespoons coconut oil, melted.
  • pinch sea salt.

Filling

  • 2 1/2 cups raw cashews.
  • 1/2 cup cacao powder.
  • 1/4 cup rice malt syrup.
  • 1/4 cup coconut oil.
  • 1 teaspoon vanilla powder.
  • 2 tablespoons coconut milk (or milk of your choice).
  • pinch sea salt.
  • 1/2 cup frozen raspberries.

Directions

To make the crust:
1. Line the base of a round spring form cake pan with baking paper.

2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined.

3. Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set.
To make the filling:
1. Process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter.

2. Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.

3. Refrigerate for at least 2 hours before serving.

Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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