Pure Heaven: Chocolate+Vanilla+Berries

How many of you have decided to give up sugar and chocolate for Advent? I certainly did… But not for Advent – for my own health (and body and soul and mind!)… But we all crave some of that sweet treat… And that’s where Raw Deserts come to the rescue! 🙂

Hope you enjoy this raw-some Vanilla Cheesecake with Chocolate Crust and Berry Sauce

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INGREDIENTS:

for crust:

  • 1 cup raw almonds (soaked at least 3 hours)
  • 1/2 cup raw walnuts
  • 1/3 cup shredded coconut
  • 8 medjool dates, pitted
  • 3 tbsp coconut oil
  • 2 tbsp raw cacao powder
  • a pinch of sea salt

for cheese filling:

  • 1 1/2 cup cashews (soaked at least 3 hours)
  • 3 tbsp coconut oil
  • 3 tbsp honey
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract

for berry sauce:

  • 1 cup fresh strawberries
  • 1 cup frozen raspberries
  • 1tbsp lemon juice

METHOD:

1. Grind the almonds and walnuts together in food processor until coarse meal. Add the remaining ingredients and blend until well combined.

2. Using your hands press the dough into the cake pan, making sure you ‘build’ higher sides. Put the cake into the freezer for 30 mins.

3. Blend all the cream cheese ingredients and pour it over the cake crust. Put it back in the freezer for another 20 mins.

4. Blend half of the strawberries and half of the raspberries with a lemon in the blender until it had sauce texture. Mix it with remaining of the whole berries and pour over the slices of cake.

You can keep the cake in the fridge, if you’re planning to finish it in couple of days (you probably will)… Or keep it in the freezer if you only fancy it once in a while (should be good four couple weeks). It also tastes amazing as a frozen desert!

Feel free to experiment with different berries, by the way. Whatever is in season!

P.S. This recipe is a slightly changed variation of the recipe I have found on the Hot For Food blog. Check it our for some different amazing recipes (not only raw!)

Enjoy this one… And wait until I show you what’s for Christmas!! 🙂

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