Vegan No-Bake Chocolate
Cheesecake with Berry Sauce
Prep Tiime- 1 hour
Chill- 4 hours or overnight
Equipment Needed- Food Processor, such as Cuisinart
High Speed Blender, such as Vitamix
Medium stainless saucepan
Strainer or sieve
1 1/2 cups raw organic almonds or pecans, slightly toasted
2-3 Tbsp. raw organic coconut oil, warmed just until melted
3 Tbsp. Raw organic cacao powder
6 organic medjool dates, pitted
2 Tbsp. Organic or non-gmo coconut sugar (or pure dark amber maple syrup)
1/2 tsp. Ground vanilla bean or 1 tsp. Vanilla extract
1/2 tsp. Pink salt or other sea salt
1 1/2 cups raw cashews or cashew pieces, soaked in clean room temp water overnight 12-24 hours
1/2 cup dark amber pure maple syrup
1/4 cup raw coconut oil, slightly warmed to melting
1/2 cup raw cacao powder
2 large ripe avocados
2 tsp. Freshly squeezed lemon juice
1 tsp. Ground Vanilla bean or 1 tbsp. Pure vanilla extract
1/2 tsp. Pink or grey salt
3 containers fresh raspberries or other seasonal local berries
1/2 cup coconut sugar
1 Tbsp. Freshly squeezed lemon juice
1 cup clean water
1 1/2 tsp. tapioca or potato starch
To Make Crust:
Place all ingredients (except coconut oil) in food processor with knife blade attached.
Pulse on and off until pieces are finely chopped.
Slowly drizzle coconut oil through feed tube at top, while pulsing on and off until contents of bowl are pulling from the sides and forming somewhat of a ball. You don’t want the mixture mushy, only add enough coconut oil for crust to stick together.
Press into bottom of 9” springform pan
Place in freezer or refrigerator while preparing filling
To Make Filling:
Strain cashews and place in blender
Add remaining filling ingredients-maple syrup, coconut oil, cacao, avocados, lemon juice, vanilla and salt.
Blend (using the tamper..blending stick), until all ingredients are creamy and smooth. You don’t want any chunks.
Spread filling over crust evenly
Cover tightly with plastic wrap and refrigerate for 4 hours or overnight
To Prepare Berry Sauce:
In saucepan (over medium high heat) combine 2 baskets of berries, water, coconut sugar and lemon juice.
Set the remaining berry basket aside
Stir- smashing berries until mixture comes to boil
Continue cooking for about 5-10 minutes until mixture thickens and forms a sauce like consistency.
Remove from heat and cool for 5 minutes
Pour contents of saucepan into high speed blender
Blend on high for 30 seconds or until well blended.
Press sauce through strainer or sieve into glass bowl, stirring to extract as much sauce from the seeds as possible.
Combine remaining basket of berries into sauce and refrigerate for 2 hours or longer before serving.
Slice cheesecake and serve with sauce
*This cheesecake recipe is very diverse. You can switch out the chocolate for plain or any other flavor of your choice, by omitting cacao powder from crust/filling