Deep Dark Chocolate Blackberry Cheesecake (raw, vegan, gluten-free)
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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
- Process the Brazil nuts, shredded coconut, salt, cacao powder and vanilla in a food processor until it is broken down into fine crumbs.
- Add the sweetener until the mixture just starts to stick together. You can add another Tbsp worth if the mixture is to dry.
- Press into the bottom of a Springform pan. You can bring the crust up the sides of the Springform pan if desired.
- Set aside and make the filling.
- Drain the soaked cashews and discard the soak water. Place in a high-speed blender.
- In a high-powered blender combine the; cashews, cacao powder, sweetener, water, cacao butter, coconut butter, extracts, and salt.
- Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.
- Blend until the filling is creamy smooth. You shouldn’t detect any grit. If you do, keep blending.
- This process can take 2-4 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm. Stop the machine and let it cool. Then proceed once cooled.
- Hand mix in the berries.
- Pour the batter into the pan.
- Gently tap the pan on the counter to remove any air bubbles.
- Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
- Store the cheesecake in the fridge for 3-5 day or up to 3 months in the freezer. Be sure that they are well sealed to avoid fridge odors.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) for my thoughts on raw agave nectar.
- What is raw cacao powder?
- For tips on working with raw cacao butter, click (here).
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Is coconut butter the same as coconut oil? Click (here) to find out.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.