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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

Crust:

Filling:

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 sweetener 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. Drain the soaked cashews and discard the soak water.  Place in a high-speed blender.
  2. 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.
  3. Pour the batter into the pan.
  4. Gently tap the pan on the counter to remove any air bubbles.
  5. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
  6. 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.

Substitutions:

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.

 


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12 thoughts on “Deep Dark Chocolate Blackberry Cheesecake (raw, vegan, gluten-free)

  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

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