- Hide menu

Raw Deep Dark Chocolate Blackberry Cheesecake

FavoriteLoadingAdd to favorites

This decadent dessert is one of the richest ones I have made yet.  So, if you love chocolate…this is a must try!

Ingredients: 9″ springform pan

Crust:

  • 1/2 cup raw Brazil Nuts (or almonds)
  • 1/2 cup shredded coconut
  • 1/8 tsp Himalayan pink salt
  • 1 Tbsp raw cacao powder
  • 2 Tbsp raw agave nectar
  • 1 tsp vanilla extract

Filling:

  • 2 cups raw cashews, soaked 1 hour or more
  • 1/4 cup raw agave nectar
  • 1/4 cup maple syrup (not raw)
  • 1/2 cup water
  • 1/4 cup melted raw cacao butter,
  • 1/4 cup raw coconut butter, melted
  • 1 tsp coffee extract (heightens the chocolate flavor)
  • 1 tsp vanilla extract
  • 1/4 tsp Himalayan pink salt
  • 1 cup raw cacao powder
  • One 10 oz package frozen blackberries, thawed

Preparation:

Crust:

  1. Process the Brazil nuts, shredded coconut, salt, cacao powder and vanilla in a food processor until it is broken down into fine crumbs.
  2. Add the agave until the mixture just starts to stick together.  You can add another Tbsp worth if the mixture is to dry.
  3. Press into the bottom of a Springform pan.  You can bring the crust up the sides of the Springform pan if desired.
  4. Set aside and make the filling.

Filling:

  1. In your food processor blend everything together except for the cacao powder and berries until completely smooth.
  2. At this point add the cacao powder.
  3. Hand mix in the thawed berries. If you want to make a sauce out of the cherries, either set some aside or use an additional package.
  4. Pour mixture into the crust and freeze 1-2 hours or until set.
  5. Dessert should be kept in the fridge and will be good for approx. 4 days.

 


Pinterest Facebook Twitter Plusone Stumbleupon

12 thoughts on “Raw Deep Dark Chocolate Blackberry Cheesecake

  1. tanya lyness says:

    this looks delicious, will have to have a go at making this after the holidays :)

  2. Nicole says:

    Do you think the cacao butter can be replaced with coconut butter?

  3. Mandy Pena says:

    I was hoping to make this recipe, but I couldn’t find out where you specified the size of the springform pan. The pieces looked small, so I wasn’t what size pan you used. Thanks.

    • amie-sue says:

      Sorry about that Mandy…. I usually use a 9″ Springform pan. Sometimes, I make several small Springform pans too and that is what I did in this case, that is why the pieces look smalled. It is very rich and the small sizes are perfect. I hope you give it a try, if you do, please let me know how it turned out. Many blessings, amie sue

  4. Caitlin says:

    Hi Amie sue,

    Just wanted to know if I could replace the cacao butter with coconut oil or add more coconut butter? Also will this stand firm at room temperature ? I’ve never made a raw cheesecake without lecithin :)

    • amie-sue says:

      Hello Caitlin,

      Yes, you can replace the cacao butter with coconut oil or butter… either one. Do note that the cake won’t have the same chocolate flavor since that you are omitting the cacao butter. Cacao butter is wonderful for also giving a cheesecake structure. This cheesecake will handle room temps for a while, just depends on what your room temp is. Always best to keep it chilled as long as possible. Good luck! amie sue

  5. Julie says:

    Hi there, this looks delicious! I see it says cacao butter, melted, and coconut butter, melted – does this mean you measure 1/4 cup before or after melting?

    • amie-sue says:

      Hello Julie,

      I clarified the cacao butter. The 1/4 cup is after it is melted and on the coconut butter, you measure out the butter and then melt / soften it. Have a great day, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

three × four =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>