This recipe is delicious, rich, creamy and decadent. I made it in readiness for Valentine’s Day, which, as it happens, is also my birthday. Full of goodness, nutritious and delicious, it worked wonderfully – the delicate chocolate soft layer on the top just gave it that extra edge. Mmmmm, just so good ! However, I shall let you be the judge of it. If you’re nuts over raspberries and love chocolate, then this one’s going to hit the mark !!! So let’s get going.
Serves around 12 portions
- 10 plain digestive biscuits (or vegan Graham crackers – both Pangea (http://www.veganstore.com) and Food Fight (http://www.foodfightgrocery.com) carry them
- 1 cup raw almonds
- ½ cup pitted dates
- 1 tbsp virgin coconut oil (I used Biona Organic)
- 6-8 raspberries
- 2 cups pre-soaked raw cashew nuts
- 1 cup pre-soaked raw almonds
- ½ cup agave or maple syrup
- 3 cups raspberries (I used slightly thawed frozen ones)
- ¼ cup cold water
- 1 tbsp virgin coconut oil
- ½ cup dark chocolate
- 1½ tbsp virgin coconut oil
Extra raspberries for decoration
First pre-soak the cashew nuts and almonds for your filling in spring water for a couple of hours. Then grease an 8” spring form pan, and line the base with grease-proof paper (this helps to prevent scratching your pan with a knife, when cutting the portions).
Next, place your nuts into a blender and process until broken down, but not into powdered crumbs (my pic does not show the almonds so much, as I knew that my young daughter would be sampling it too – but it’s great when you leave the nuts in small pieces, so that they show themselves off at the base when you slice into the magic of it). Now place the nuts in a bowl, and set aside for a few moments.
Next, process your biscuits into crumbs, and add them with the almond pieces into a bowl.
Now it’s date time ! Process your pitted dates in the processor until they form a paste. Then add in the berries and the coconut oil.
Now, add your nuts and biscuit crumbs to the processor and process for 5 seconds – you need only pulse it for 3 seconds just to mix it – we don’t want a paste here. Then transfer the mixture into your tin base, pressing it down as evenly as you can. Now let’s go make the filling.
METHOD FOR THE FILLING
Very easy – just give your processor a clean-up, add the nuts, and process into crumbs. Then add the remaining ingredients, and process until smooth – taste for sweetness.
Spoon this mixture onto your biscuit base, and even out with your spatula.
Finally, heat your chocolate and coconut in the microwave, or else place in a heatproof glass container, which you sit in a small casserole or saucepan filled with enough boiling hot water to cover half the container. Leave the container standing in the hot water until the chocolate has melted, then carefully bring it out and mix the chocolate with a teaspoon. Allow to settle for a couple of minutes so that it is not too hot, and then pour over the top of your cheesecake – you could do a random zig-zag design (as I did), or else just make circular motions as you pour it.
Last touch is the rasberries. Make sure that you decorate them as befits your liking.
Place in the refrigerator for 24 hours before taking out and cutting it – it cuts beautifully after a day. Enjoy !
All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !