I don’t want to do another naughty and back date, so here goes!

I really wanted to make a yummy raw dessert cheesecake for a BBQ we went to on Sunday 12th December.

I did a combination of Ani Phyo’s Raspberry Ganache Fudge Cake and Kristen Suzanne’s Organic Double Chocolate Cherry Cheesecake.
I used the cake from Ani’s recipe and the filling from Kristen’s cheesecake, except substituted the cherry for raspberries instead.

Here is the recipe…

Cake Base:

• 3 cups dry walnuts
• 2/3 cup unsweetened cacao powder or carob powder (I used raw cacao powder)
• 1/4 teaspoon sea salt
• 1 cup pitted Medjool dates (I used normal dates because that’s what I had)

To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed.  Avoid overprocessing.  Add the dates and pulse until mixed well.

Filling:

• 3 cups cashews, soaked 1-2 hours, drained
• 1/3 cup raw agave
• 6 dates, pitted
• ½ cup fresh lemon juice
• ¼ cup water
• 2 teaspoons vanilla extract
• 1 cup coconut oil (I used just a little shy of 1 cup as I ran out of coconut oil!)
• ¾ cup raw chocolate powder

Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy (I used my blender and it didn’t like it very much! My food processor went kaput during the making of the Raw Apple Pie).  This could take 3-5 minutes.  You might need to stop and scrape down the sides a couple of times.  Add the vanilla extract, coconut oil, and chocolate powder and process until creamy.  Pour half of filling onto the cake base and then cover with raspberries.  Top the raspberries with remaining mixture and smooth it over.  Place in the freezer so the cheesecake sets.

Let thaw for up to an hour or more before eating – this I did not do… oops.