Vegan Raspberry Chocolate Cheesecake

• Vegan
• Gluten free

• Produce

  • 8 Medjool dates
  • 1 1/2 cups Raspberries

• Refrigerated

  • 1/3 cup Almond milk

• Condiments

  • 3 tbsp Lemon juice
  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 cup Chocolate chips
  • 1/2 tsp Salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, raw
  • 2 cups Cashews, raw
  • 1 cup Walnuts, raw

• Liquids

  • 2 tbsp Water

Found on mywholefoodlife.com

Description

Ingredients

• 1 cup raw almonds
• 1 cup raw walnuts
• 8 medjool dates (pits removed)
• 2 T water
• 2 cups raw cashews (soaked overnight)
• 1 1/2 cups raspberries (I used fresh, but you can probably use frozen as well)
• 3 T lemon juice (or juice of 1 1/2 small lemons)
• 1/3 cup coconut oil (softened)
• 1/2 cup maple syrup
• 1/2 tsp sea salt
• 1/2 tsp salt
• 1 cup chocolate chips
• 1/3 cup almond milk

Directions

• In a food processor , combine the crust ingredients. They will form into a loose dough.
• Grease a spring form pan with a little oil.
• Gently press the crust into the pan and set it in the fridge while you make the filling.
• In a food processor, combine all the filling ingredients until smooth.
• Pour the filling over the crust and set in the fridge overnight to set.
• The next day, melt the chocolate and milk using a double boiler method.
• Once the chocolate is smooth, gently pour it on top of the cheesecake. Please work quickly so the cheesecake doesnt melt.
• Spread the chocolate on top until there is an even coat.
• Place the whole thing back in the fridge to firm up.