MY RAW CHOCOLATE CHEESECAKE

Mini RAW CHOCOLATE  CHEESECAKE [RAW VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Dairy Free Gluten-free Recipes Grain Free Recipes No Refined Sugar Raw Vegan Soy Free Vegan

INGREDIENTS

FOR THE CRUST:

• 1/2 cup of pecans
• A couple tablespoons raw cocoa powder
• A few dates 2-4

FOR THE FILLING:

• 1 cups raw cashews, soaked overnight and rinsed
• 1/4 cup maple syrup
• 1/4 cup cocoa powder
• A tbs or 2 of  coconut milk ( add as needed)
• pinch of sea salt (optional)
• 1 tsp of vanilla extract or protein powder

Topping:

• Raspberries

PREPARATION

1. Blend all ingredients for the crust together in a food processor until it comes together. Remove from processor and press the crust into the bottom of desired pan.(I used a 4 inch spring-form pan.)Set aside while you making the filling.
2. In a food processor or mixer, blend together cashews, maple syrup, milk, and salt. Run until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, to cashew mixture and blend together, scraping down again, until mixture is uniformly combined.
3. Spoon or pipe the filling on top of crusts. Stick cheesecake in the freezer until solid all the way through.Mid-way in the freezing process place frozen raspberries clockwise on the cake. When solid set out for a few minutes and then slice and serve after letting it sit for a minute to unthaw alittle more.
4.