"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Raw Chocolate + Raspberry Cheesecake

I Quit Sugar - Raw Chocolate + Raspberry Cheesecake
  • 20 servings
  • Prep - 2 hours 15 mins
  • Total - 2 hours 15 mins
I Quit Sugar - Raw Chocolate + Raspberry Cheesecake

This showstopping Raw Chocolate + Raspberry Cheesecake is a tasty way to impress your friends and show them just how sweet going sugar-free can be!  

Servings: 20
Preparation: 2 hours 15 mins

Tags: , , , , ,

Ingredients

Crust

  • 2 cups pecans.
  • 1/4 cup cacao powder.
  • 1/4 cup rice malt syrup.
  • 2 tablespoons coconut oil, melted.
  • pinch sea salt.

Filling

  • 2 1/2 cups raw cashews.
  • 1/2 cup cacao powder.
  • 1/4 cup rice malt syrup.
  • 1/4 cup coconut oil.
  • 1 teaspoon vanilla powder.
  • 2 tablespoons coconut milk (or milk of your choice).
  • pinch sea salt.
  • 1/2 cup frozen raspberries.

Directions

To make the crust:
1. Line the base of a round spring form cake pan with baking paper.

2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined.

3. Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set.
To make the filling:
1. Process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter.

2. Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.

3. Refrigerate for at least 2 hours before serving.


Note

Want to eat delicious recipes like this every week? Click here for more!

This showstopping Raw Chocolate + Raspberry Cheesecake is a tasty way to impress your friends and show them just how sweet going sugar-free can be!

Ingredients

Crust

  • 2 cups pecans.
  • 1/4 cup cacao powder.
  • 1/4 cup rice malt syrup.
  • 2 tablespoons coconut oil, melted.
  • pinch sea salt.

Filling

  • 2 1/2 cups raw cashews.
  • 1/2 cup cacao powder.
  • 1/4 cup rice malt syrup.
  • 1/4 cup coconut oil.
  • 1 teaspoon vanilla powder.
  • 2 tablespoons coconut milk (or milk of your choice).
  • pinch sea salt.
  • 1/2 cup frozen raspberries.

Directions

To make the crust:
1. Line the base of a round spring form cake pan with baking paper.

2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined.

3. Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set.
To make the filling:
1. Process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter.

2. Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.

3. Refrigerate for at least 2 hours before serving.

Note

Want to eat delicious recipes like this every week? Click here for more!