Another caitlin
Raw White Chocolate Raspberry Cheesecake!!!
Raw Raspberry White Chocolate Cheesecake
For Crust:
1 C raw almonds
1 C raw cacao nibs
1 C raw coconut flakes
½ C raw cacao powder
Blend in cuisinart until coarse and uniform.
Add:
1 C dates, one at a time
5 white figs, one at a time
2 TB raw cacao butter
Dash of salt and vanilla, to taste
Pulse until uniform and sticky but not mushy. Needs to have crunch and definition, and also enough stickiness to hold it together. Adjust date and fig amount as needed. Press into bottom of springform pan that has been greased with coconut oil.
For filling:
3 C soaked cashews
2 C raw nut milk or 1 can coconut milk
1 ½ C Agave
1 ts ground vanilla pod or glycerine based vanilla extract
1/8 ts salt
Optional: Dash or two cardamom and/or freshly grated nutmeg. 1-4 drops flower essences of your choosing: rose, rose quartz, rescue remedy, lilac, kunzite, etc.
Blend until fully smooth.
Add:
¾ C raw cacao butter, melted in double boiler
¾ C raw coconut oil, melted in double boiler
3 TB lecithin
Blend until fully smooth and incorporated and warm to the touch. Should have the consistency of a rich smoothie or cake batter.
Add:
2 packages frozen or fresh raspberries and blend until smooth.
Stir in by hand so that they remain solid:
2 more packages frozen or fresh raspberries.
Pour over prepared crust and set in freezer for 1-2 hours until fully set. Put in refrigerator until ready to serve. YUMMMMM!!!!!!!!!
