Chocolate Cherry Cheesecake Recipe

Chocolate Cherry Cheesecake Recipe

This picture-perfect cheesecake features a double dose of chocolate and is secretly dairy-free!

 

 

INGREDIENTS

Crust Ingredients:

1¾ walnuts or pecans

1 Tbsp Navitas Organics Cacao Nibs

1 tsp. sea salt

1 tsp. cherry extract

½ cup Navitas Organics Cacao Powder

¾ cup raisins

 Filling Ingredients:

3 cup Navitas Organics Cashew Nuts, soaked overinght and drained

 ½ cup maple syrup

6 Mejool dates, pitted

½ cup fresh lemon juice

¼ cup water

1 tsp. cherry extract

1 cup coconut oil, melted

 ¾ cup Navitas Organics Cacao Powder

Coulis Ingredients:

1 bag frozen cherries 

¼ cup maple syrup

Pinch ground cinnamon

Squeeze of one lemon wedge

 

DIRECTIONS 

Make the crust: Grind the nuts‚ cacao nibs and salt in a food processor until coarsely ground. Add cherry extract and ½ cup cacao powder, and pulse to combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers.

Press into the bottom of an 8 or 9-inch round spring-form pan. Place in the freezer while you make the filling.

Make the filling: In a food processor, add cashews‚ maple syrup‚ dates‚ lemon juice and water. Process until creamy (3-5 minutes), stopping to scrape down the sides with a spatula as needed.

Add cherry extract‚ coconut oil and cacao powder, and process until creamy. Pour the filling into the spring-form pan and freeze the cheesecake for at least 4 hours or until set.

Make the coulis: Blend together frozen berries‚ maple syrup‚ lemon juice and cinnamon.

Makes 8 servings

 

Submitted by Kristen Suzanne | Kristen's Raw

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Image of Chocolate Cherry Cheesecake Recipe

Servings

8

This picture-perfect cheesecake features a double dose of chocolate and is secretly dairy-free!

Ingredients

    Crust Ingredients:

  • 1 ¾ walnuts or pecans

  • 1 tsp. sea salt
  • 1 tsp. cherry extract
  • ¾ cup raisins
  • Filling Ingredients:

  •  ½ cup maple syrup
  • 6 Mejool dates, pitted
  • ½ cup fresh lemon juice
  • ¼ cup water
  • 1 tsp. cherry extract
  • 1 cup coconut oil, melted
  • Coulis Ingredients:

  • 1 bag frozen cherries 
  • ¼ cup maple syrup
  • Pinch ground cinnamon
  • Squeeze of one lemon wedge

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Directions

    Make the crust:

    1. Grind the nuts‚ cacao nibs and salt in a food processor until coarsely ground. Add cherry extract and ½ cup cacao powder, and pulse to combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers.
    2. Press into the bottom of an 8 or 9-inch round spring-form pan. Place in the freezer while you make the filling.

    Make the filling:

    1. In a food processor, add cashews‚ maple syrup‚ dates‚ lemon juice and water. Process until creamy (3-5 minutes), stopping to scrape down the sides with a spatula as needed.
    2. Add cherry extract‚ coconut oil and cacao powder, and process until creamy. Pour the filling into the spring-form pan and freeze the cheesecake for at least 4 hours or until set.

    Make the coulis:

    1. Blend together frozen berries‚ maple syrup‚ lemon juice and cinnamon.