Raw Vegan Chocolate Berry Cheesecake

INGREDIENTS

For the base
1 1/2 cups raw pecans
1/2 cup raw almonds
1/3 cup cacao powder
3 tablespoons coconut oil
1 whole pitted medjool date. If using dried dates, soak them in hot water for ten minutes to soften. Drain.
2 tablespoons desiccated coconut (optional)
2 tablespoons hulled hemp seed (optional)
1 pinch sea salt salt

For the filling
2 cups raw cashews, soaked
1/2 cup raw almonds, soaked
2 whole pitted medjool dates. If using dried dates, soak them in hot water for ten minutes to soften. Drain.1/2 cup cacao powder
3/4 cup coconut, hemp or other nut  milk
1 tablespoon hemp seed oil
1 cup frozen raspberries (or blueberries would also work!)

METHOD

Prep: Soak the cashews and almonds in water overnight or for three or more hours. Drain them of water and set aside. Soak your dates in hot water for ten minutes, and start thawing your berries. If you are making this for an evening occasion I suggest you soak your cashews the night before, and make it in the morning as it needs at about 6 hours to chill and set in the freezer (overnight in the fridge).

Blend pecans and almonds  in the food processor/blender, then add the cacao powder, 1 date, coconut oil and salt. Process until the mixture is uniform and sticks together when you squeeze a bit in the palm your hand. Press mixture firmly and evenly onto the bottom of your spring-form pan. Refrigerate base while you make the filling.

Using a powerful blender or a food processor, blend all filling ingredients except for the blackberries, until silky smooth. Stop as needed to scrape it down and get it all mixing well. If you are finding the mixture is super thick, take care of your blender by adding a some water to make it easier blend and pour. 1/2 a cup should do it.

Pour the mixture over the base, cover and place in the freezer for at least 6 hours (or overnight). Then decorate, and serve!! It will keep for 3-5 days in the fridge or 1 month in the freezer.

*This cake is great as a frozen treat, add extra berries as topping. I didn’t melt the coconut oil before adding it, but on a particularly cold day it would help to soften it a little.*

SERVES 6-8