Triple layer raw cheesecake

A big thank you to Kim Stockton on the Nourish Restore Empower Challenge Facebook community for the jaw dropping triple layered delight here. Great for a healthy twist on a celebration day. We are on Day 8 of 30 day challenge. You can join anytime until 12th May. We have loads more amazing recipes being shared.


Ingredients:

Chocolate Base:
1 cup medjool dates, pitted
1 cup almonds (soaked for a few hours)
1/2 cup coconut flakes
2 tablespoons raw cacao
1 tablespoon coconut oil

For Chocolate Layer:
1 cup raw cashews (soaked for a few hours)
1/4 cup coconut syrup (or syrup of choice)
1/4 cup melted coconut oil
1/4 cup water
2/3 teaspoon vanilla powder or extract
1 teaspoon lucuma
2 tablespoons raw cacao

For Raspberry Layer:
1 cup raw cashews (soaked for a few hours)
1/4 cup coconut syrup (or syrup of choice)
1/4 cup + 1 tablespoon melted coconut oil
2 tablespoons water
1 tablespoon lemon juice
2/3 teaspoon vanilla powder or extract
1 teaspoon lucuma
1 cup raspberries (fresh or frozen)
extra 1/2 cup whole raspberries (fresh or frozen)

Vanilla Layer:
1 cup raw cashews (soaked for a few hours)
1/4 cup coconut syrup (or syrup of choice)
1/4 cup melted coconut oil
1 tablespoon lemon juice
2 tablespoons water
2/3 teaspoon vanilla powder or extract
1 teaspoon lucuma
Pinch pink salt

Chocolate:
1/2 cup melted coconut oil
2 tablespoons raw cacao
1/4 cup coconut syrup (or syrup of choice)
1 teaspoon lucuma or mesquite
1 teaspoon vanilla powder or extract

Optional Extras for Topping:
Fresh raspberries
Chocolate flakes

 

Method:

1. Base: in a food processor, process all base ingredients until mixture holds together. Press into the bottom of an 20 cm (8″) springform pan lined with baking paper. Place in fridge while you prepare the filling.
2. In a high-speed blender, blend all Chocolate Layer ingredients until very smooth and creamy. Pour over base and place in freezer to set.
3. In a high-speed blender, blend all Raspberry Layer ingredients until very smooth and creamy. Arrange the extra raspberries over the chocolate layer. Pour the raspberry mixture over the Chocolate layer and place in freezer to set.
3. In a high-speed blender, blend all Vanilla Layer ingredients until very smooth and creamy. Pour over Raspberry Layer and place in freezer to set.
4. Place all chocolate ingredients in food processor and blend briefly until smooth. Pour over the cheesecake. Do not blend for too long or the Chocolate will separate.
5. Top with fresh raspberries, chocolate flakes etc. and place in fridge or freezer until around an hour before serving.

 

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