- 20 servings
-
Prep - 2 hours 15 mins
- Total - 2 hours 15 mins
We've given the humble cheesecake an upgrade! This 28 family favourite dessert has a fresh and decadent flavour with thanks to the mix of raspberries, cashews and cacao. The cashew raspberry filling gives the dreamiest creamy finish, your guests will love this special occasion dessert!My Vegan friendly Sugar Free Raw Chocolate and Raspberry Cheesecake 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
Measurements
Measurements
- Glossary
- UK
- US
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
Want to mix things up? Why not get creative in the kitchen and try using different fruits instead of raspberries? A substitute of mixed berries makes for a delicious Fruits of The Forest flavour that will be hard to not be impressed by. Whatever combination you find yourself with, you’ll forget that that this Vegan Cheesecake is Sugar Free with every mouthful!
Let me be the personal trainer in your pocket!
G’day, Sam Wood here! Join me every day for a different 28 minute workout. My dynamic workouts are suitable for all fitness levels and designed to get results fast.
Join me in the kitchen with a delicious eating plan every week created by our 28 nutrition team with recipes and shopping list at the touch of a button. Did you know we’re also the only online program with the I Quit Sugar Recommended Tick?
Let me show you how to get your mind right, with my mindfulness & motivation experts who will ensure that you de-stress, sleep better, focus and stay motivated.
As a member of the 28 family you are never alone. You will be supported every step of the way by me, my crew and thousands of 28ers just like you.
Click through to find out why 28 works and how it can work for you! www.28bysamwood.com
We've given the humble cheesecake an upgrade! This 28 family favourite dessert has a fresh and decadent flavour with thanks to the mix of raspberries, cashews and cacao. The cashew raspberry filling gives the dreamiest creamy finish, your guests will love this special occasion dessert!My Vegan friendly Sugar Free Raw Chocolate and Raspberry Cheesecake 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
Want to mix things up? Why not get creative in the kitchen and try using different fruits instead of raspberries? A substitute of mixed berries makes for a delicious Fruits of The Forest flavour that will be hard to not be impressed by. Whatever combination you find yourself with, you’ll forget that that this Vegan Cheesecake is Sugar Free with every mouthful!
Let me be the personal trainer in your pocket!
G’day, Sam Wood here! Join me every day for a different 28 minute workout. My dynamic workouts are suitable for all fitness levels and designed to get results fast.
Join me in the kitchen with a delicious eating plan every week created by our 28 nutrition team with recipes and shopping list at the touch of a button. Did you know we’re also the only online program with the I Quit Sugar Recommended Tick?
Let me show you how to get your mind right, with my mindfulness & motivation experts who will ensure that you de-stress, sleep better, focus and stay motivated.
As a member of the 28 family you are never alone. You will be supported every step of the way by me, my crew and thousands of 28ers just like you.
Click through to find out why 28 works and how it can work for you! www.28bysamwood.com
- cacao powder
- coconut oil
- dessert
- nuts
- rice malt syrup
- snacks + treats
