Treat your guests to a dessert that not only looks amazing but tastes amazing! Added benefits? It’s easy to make in your Vitamix blender and full of natural ingredients with no nasty additives.
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- 1 cup raw almonds
- 1/2 cup medjool dates (pitted)
- 1/4 cup raw cacao powder
- 1 Tbsp rice malt syrup
- 2 cup raw cashews (soaked overnight)
- 1/3 cup coconut oil
- 1/4 cup unsweetened shredded coconut
- 1/2 cup rice malt syrup
- 1/4 cup plain Greek yoghurt
- 1 can (400ml) coconut cream
- 1/2 cup fresh or frozen pitted cherries
- 2 Tbsp beetroot powder or acai berry powder
- 4 Tbsp raw cacao powder
- 2 tsp vanilla bean paste or natural vanilla extract
- Additional cherry halves
- 1/4 cup liquid dark chocolate (recipe in notes)
- Place crust ingredients in a high speed food processor and blend to form a sticky dough.
- Press evenly into a 23cm square loose-bottomed tin or silicon mould. Refrigerate while you prepare the filling.
- Blend basic filling ingredients in a high speed food processer and blend until smooth (this may take a few minutes).
- Divide basic cheesecake filling into 3 separate bowls. Into the first bowl, add vanilla and combine. Set aside.
- Add second bowl back to the blender with the cherries and beetroot / berry powder, blending until combined. Return cherry layer to second bowl and set aside.
- Add third bowl to blender with the raw cacao powder, combine and set aside.
- Remove base from fridge and spoon in cherry layer, smoothing the top evenly. Freeze for 30 minutes, before adding chocolate layer.
- Freeze again for 30 minutes until just set. Finally, add vanilla layer. Freeze whole cheesecake for 8 hours (or overnight).
- Remove and allow to come to room temperature, then slice. Drizzle over raw chocolate and top with a fresh cherry before the chocolate sets. Enjoy!
Raw Dark Chocolate:
- ½ cup coconut oil
- ½ cup raw cacao powder
- 8-10 drops of liquid stevia
- pinch Himalayan sea salt (optional)
- Vitamix Blender
- Three Bowls
- 23cm Square Loose-Bottomed Tin or Silicon Mould