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Chocolate Cherry Cheesecake Recipe
This picture-perfect cheesecake features a double dose of chocolate and is secretly dairy free!
INGREDIENTSCrust 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
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DIRECTIONSMake 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 |
This picture-perfect cheesecake features a double dose of chocolate and is secretly dairy free!
Ingredients
1¾ walnuts or pecans
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1 Tbsp. Navitas Organics Cacao Nibs
- 1 tsp. sea salt
- 1 tsp. cherry extract
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½ cup Navitas Organics Cacao Powder
- ¾ cup raisins
3 cups cashews, soaked overnight and drained
- ½ cup maple syrup
6 Medjool dates, pitted
- ½ cup fresh lemon juice
- ¼ cup water
- 1 tsp. cherry extract
- 1 cup coconut oil, melted
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¾ cup Navitas Organics Cacao Powder
- 1 bag frozen cherries
- ¼ cup maple syrup
Pinch of ground cinnamon
- Squeeze of one lemon wedge
Crust Ingredients:
Filling Ingredients:
Coulis Ingredients:
Directions
Make the crust:
Grind the nuts, cacao nibs and salt in a food processor until coarsely ground. Add the cherry extract and cacao powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together. Press into the bottom of a 9-inch round spring form pan. Place in the freezer while you make the filling.
Make the filling:
Using a food processor, process the cashews, agave, dates, lemon juice, and water until creamy. Add the cherry extract, coconut oil and cacao powder, and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.
Make the coulis:
Blend together frozen berries‚ maple syrup‚ lemon juice and cinnamon, and drizzle over cheesecake. Enjoy!