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3.1K Views 10 years ago

Raw White Chocolate Cheesecake
[Vegan]

HT By: Hallie and Reya Tobias

Author Bio

Raw, vegan, and gluten-free treats and cakes. Hallie and Reya Tobias are the founders of Nibs... Read More

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Raw White Chocolate Cheesecake [Vegan]

Cacao butter is the star ingredient of this decadent dessert. The melt-in-your-mouth white chocolate filling of this raw cheesecake sits atop a nutty vanilla crust. A garnish of defrosted raspberries pairs beautifully with the rich flavors, but cacao nibs, shredded coconut, and lemon zest are other wonderful options for toppings.

Ingredients You Need for Raw White Chocolate Cheesecake [Vegan]

For the Crust:

1 tablespoon cashews
1 tablespoon macadamia nuts
2 Medjool dates, pitted
1 vanilla bean, beans scraped out
Dash of salt

For the Cake:

1/3 cup cashews, soaked 8 hours or overnight, drained and rinsed
1/2 cup coconut meat
1/4 cup maple syrup
3 tablespoons cacao butter, melted
3 tablespoons coconut cream, canned and unsweetened
1/2 teaspoon lucuma powder
1/4 teaspoon mesquite powder
1 vanilla bean, beans scraped out
A dash of salt
1/4 cup frozen raspberries, defrosted

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How to Prepare Raw White Chocolate Cheesecake [Vegan]

To Make Crust:

In a food processor, mix all of the crust ingredients together until sticky and dough-like.
Press mixture flat into a 4-inch spring-form pan.

To Make the Cake:

Blend everything except for the cacao butter in a high-speed blender, until smooth.
Add melted the cacao butter and continue to blend until super creamy and smooth.
Pour the cream into the cake pan to fill.
Place cake in your freezer 8 hours, or overnight.
When the cake has hardened completely, remove the cake from the pan.
Allow for 4 or more hours for cake to defrost completely before topping with defrosted raspberries and any other toppings of your choosing.

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