Raw Chocolate Cherry Cheesecake

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I’m a little cherry crazy these days. Near my area, in the Okanagan, we grow incredible cherries this time of year and they become a regular part of my diet. Besides daily cherry smoothies for breakfast, they make a great snack, and find their way into desserts. Of course they pair well with chocolate, and so I combined the two to create a tasty new cheesecake recipe.

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The sauce garnishes on the top are optional but they add a really nice touch. You could always choose one or the other.

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I started with a dried cherry, almond, chocolate crust, topped it with a creamy cherry filling studded with bits of cherry, and drizzled chocolate and coconut cream sauces on top with a fresh cherry garnish for each slice and a sprinkle of crunchy cacao nibs.

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Raw Chocolate Cherry Cheesecake

Makes 1, 7″ or 8″ cake.

Crust

2/3 cup almonds

1/4 cup pitted dates

1/3 cup dried cherries

1 1/2 tablespoons cacao powder

1/2 teaspoon vanilla powder

1/2 teaspoon water

Grind the almonds to flour in a food processor. Add the dates, cherries, cacao, and vanilla. Process until all ingredients are completely broken down. Add the water and pulse in. Press into the bottom of a 7″ or 8″ spring form pan.

Filling

2 cups packed, pitted cherries

1 cup cashews

2 tablespoons lemon juice

3 tablespoons coconut nectar or agave

1 teaspoon pure vanilla extract

1/3 cup + 1 tablespoon melted coconut oil

Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend to incorporate. Pour the filling over the crust.

Optional: 1/4 cup cherries, pitted and quartered

Arrange the chopped cherries on top of the filling and use a chopstick to press them down just until the filling covers over them.

Chill the cake in the freezer for 6 hours and then transfer it to the fridge for 12 hours.

Coconut Cream Drizzle

1 tablespoon + 1 teaspoon melted lucuma coconut butter

1/2 tablespoon melted coconut oil

1 drop stevia

1 1/2 tablespoons water

1 teaspoon cashew butter

Whisk all ingredients together until smooth. Drizzle over the chilled cake.

Chocolate Drizzle

2 tablespoons maple syrup

1 tablespoon cashew butter

1 tablespoon + 1 teaspoon cacao powder, sifted

1 tablespoon melted coconut oil

1-3 teaspoons warm water

Whisk together all ingredients until smooth, starting with 1 teaspoon of the water and adding the other to thin it out as desired. Drizzle over the chilled cake.

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Recipe by Chef Heather Pace, www.sweetlyraw.com

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And make sure to check out our latest recipe video for Raw Chocolate Peanut Butter Brownie Cups! HERE.

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One response to “Raw Chocolate Cherry Cheesecake

  1. Hello I called and spoke to someone inquirying anout the wholesale discount due to the fact I purchase all of your products from my local health food store and would appreciate if I could order directly from you at a discounted rate because I spend so much. No one got back to me. Please let me know if you can extend the wholesale cost to me as an on going monthly order of your products. In grand appreciation Thank you Amy

    Sent from my iPhone

    >

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