"Raw White Chocolate & Cherry Cheesecake thought it was a good day to share the recipe.. a healthy, vegan, refined sugar free & gluten free cake perfect for Christmas. a huge thank you to Marisa @missmarzipancom for sharing this cake on her Insta stories today along with so many amazing creations♥️ What food are you all making for Christmas Day? I am getting so excited.. we're off for a Christmas light drive tonight! I hope you all have a beautiful Friday night too!"
Raw White Chocolate And Cherry Cheesecake
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Raw White Chocolate & Cherry Cheesecake
Base ingredients:
1/3 cup almonds and walnuts (50/50 mix)
1/3 cup dates
1 tbsp cacao powder
tiny pinch of himalayan pink salt
Filling:
3/4 cup cashews, soaked overnight
1/3 cup cacao butter buttons, approx 1/4 cup once melted
2 tbsp water
2 tbsp coconut cream
3 tbsp rice malt syrup
1/2 tsp vanilla bean powder
tiny pinch of himalayan pink salt
approx 10 cherries, pitted and halved
raw chocolate, for topping
Directions:
Line the base of a mini cheesecake tin, (or double or even triple the recipe to make a large cake).
Process the almonds and walnuts unlit finely broken down. Add the remaining ingredients and pulse until it forms your crust. Press evenly into the tin base.
Drain and rinse the cashews well. Add the cashews along with all the other ingredients in a blender until completely smooth. Pour a small amount of filling mixture into the base. Arrange the cherry halves to cover the surface. Top with the remaining cheesecake mixture and place in the freezer. Let defrost before enjoying