About the Recipe
Creamy raspberry swirl cheesecake topped with rich dark chocolate cups filled with chia seed jam.
A decadent, whole food plant-based treat!
Ingredients
*for the crust:
2 cups walnuts (220g)
2 cups coconut (90g)
2 cups dates (350g)
*for the cheesecake layer:
1 1/2 cups cashews (soaked overnight and rinsed and drained)
1/4 lemon juice
1/2 cup maple syrup
1/3 cup coconut oil (melted)
2/3 cup canned coconut milk (use top layer)
*for raspberry compote
2 cups frozen blueberries
2 Tbsp maple syrup
2 Tbsp lemon juice
1/2 Tbsp cornstarch
1 Tbsp water
*for the chocolate drizzle
1 Tbsp cacao powder
1 Tbsp coconut milk, melted
1/2 Tbsp maple syrup
*Extra toppings
fresh raspberries
3 raspberry chia seed jam cups each piece cut into 4 pieces https://www.inspireyogabyanne.com/recipes/dark-chocolate-chia-seed-jam-cups
Preparation
*for the compote:
-In a medium sauce pan, combine frozen berries, maple syrup and lemon juice and bring to a simmer.
-Cook for 10 minutes or so, until compote is warm, bubbly and thickened.
-Create a cornstarch slurry by whisking 1 Tbsp water with 1/2 Tbsp cornstarch in a separate bowl. Slowly stir it into raspberries and allow the mixture to cook for an additional minute. Remove from heat and let cool before the next step.
*for the crust:
-Pulse ingredients in food processor until a sticky crumble forms.
-Reserve 1/2 cup of mixture and roll into 12-14 balls. Set aside in freezer (these will be used to decorate the cake)
-Press the rest of the crust into a parchment-lined 8” springform pan.
*for the cheesecake layer:
-Place all cheesecake layer ingredients in food processor and blend for several minutes until smooth.
-Scoop out the cheesecake filling to cover the crust.
-Add a few dollops of raspberry compote on top of cheesecake filling and swirl with a chopstick.
-Freeze overnight.
*for the chocolate drizzle:
-Melt the coconut oil and stir in the cacao powder and maple syrup.
*decorate the cheesecake:
-drizzle with chocolate sauce and decorate with fresh raspberries, date balls made with the leftover crust and and raspberry chia seed jam cups.
-Slice and enjoy!
-Keep leftovers in the freezer.
NOTE: For the coconut milk, open the can and scoop off the thick, white fat that should be on top (2/3 cup).The rest of the can should be filled with a translucent white liquid. You want to use only the thick, white fat. Feel free to save the rest of the can to add in your smoothies or overnight oats.