Raw Double Chocolate Cherry Cheesecake [Vegan]

Contents

Rich Double Chocolate Cherry Cheesecake: A Decadent Vegan Delight Ingredients: 1/2 cup cashews soaked overnight and rinsed 1/4 cup maple syrup 1/4 cup coconut cream 3 tablespoons lemon juice 1/2 teaspoon vanilla extract 1/4 cup melted vegan chocolate (at least 85% cocoa) 1 cup frozen cherries pitted 1/2 cup graham cracker crust made from gluten-free crackers and dates Preheat your oven to 350°F (180°C). In a blender, combine 1 1/2 cups of cashews, 1/2 cup of maple syrup, 1 tablespoon of apple cider vinegar, and 1 teaspoon of lemon juice. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as needed.Nutritional Information

Raw chocolate, a staple in the raw food community, goes by the more formal name of “raw cacao,” which I have a special affinity for. Can’t imagine life without the richness of raw cacao – the answer is obvious: raw chocolate. While some may claim, and I concur, that raw chocolate has evolved into the modern-day equivalent of red wine. Studies reveal that raw chocolate is a rich source of magnesium, which has been shown to have a profound impact on relaxation, and is also an exceptional means of consuming high levels of antioxidants. When our hearts skip a beat due to romantic feelings, there’s a neurotransmitter at work: phenylethylamine (PEA). Ooooh!

Rich Double Chocolate Cherry Cheesecake: A Decadent Vegan Delight

Ingredients:
1/2 cup cashews soaked overnight and rinsed
1/4 cup maple syrup
1/4 cup coconut cream
3 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup melted vegan chocolate (at least 85% cocoa)
1 cup frozen cherries pitted
1/2 cup graham cracker crust made from gluten-free crackers and dates

1.75 cups raw walnuts or almonds
½ cup raw cacao nibs
1/8 teaspoon Himalayan crystal salt
¾ teaspoon cherry extract
1 tablespoon raw chocolate powder
¾ cup raisins

Three hundred twenty-five milliliters of raw cashews, rehydrated for one to two hours before straining.
1/3 cup raw agave nectar
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder

One 12-ounce bag of frozen pitted cherries, thawed (or substitute with other berries of your choice).
¼ cup raw agave nectar
dash fresh lemon juice
pinch cinnamon

Preheat your oven to 350°F (180°C). In a blender, combine 1 1/2 cups of cashews, 1/2 cup of maple syrup, 1 tablespoon of apple cider vinegar, and 1 teaspoon of lemon juice. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as needed.

Pulse grind the mixture of nuts, cacao nibs, and salt in a food processor equipped with the “S” blade until the desired coarse texture is achieved.
With the addition of cherry extract and chocolate powder, I pulsate the mixture to ensure a seamless integration.
Combine the raisins, then continue processing until the mixture forms a cohesive bond that adheres when lightly compressed between your fingertips.
Press the batter into the bottom of a well-greased 8- or 9-inch round springform pan.

Utilizing a food processor equipped with the “S” blade, blend the cashews, agave, dates, lemon juice, and water into a smooth, creamy consistency. This process typically takes approximately 3-5 minutes; you may need to pause and thoroughly clean the container’s edges one or two times during this period.
With the addition of rich cherry extract, nourishing coconut oil, and decadent chocolate powder, blend the mixture seamlessly to achieve a velvety texture. Once the filling has been prepared, pour it into the prepared springform pan and refrigerate until it is set and firm to the touch.