Chocolate Cherry Cheesecake
Stunning & Dairy Free
This stunning and flavorful double chocolate, dairy-free cheesecake is sure to impress.
½ Cup fresh Lemon Juice
½ Cup Navitas Naturals Cacao Powder (+ 3/4 Cup divided)
⅓ Cup Agave Nectar (+ 1/4 Cup divided)
¼ Cup Water
⅛ tsp Himalayan Crystal Salt
1¾ Cup of choice Nuts
¾ Cup Raisins
¾ tsp Cherry Extract (+ 2 tsp divided)
3 Cup Navitas Naturals Cashew Whole Nuts
6 pitted Dates
1 Cup Coconut Oil
1 Bag Frozen Berries (Cherries recommended)
1 Tbsp Navitas Naturals Cacao Nibs
Grind the nuts, Navitas Naturals Cacao nibs and salt in a food processor (fitted with the “S” blade) until coarsely ground. Add 3/4 tsp cherry extract and 1/2 cup Navitas Naturals Cacao powder and pulse to combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring-form pan. Place in the freezer while you make the filling.
Using a food processor (fitted with the “S” blade), process 3 cups Navitas Naturals Cashews, 1/3 cup agave, dates, lemon juice and water until creamy (3-5 minutes). You might need to stop and scrape down the sides a couple of times. Add 2 tsp. cherry extract, coconut oil and 3/4 cup Navitas Naturals Cacao powder and process until creamy. Pour the filling into the spring-form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.
Blend together frozen berries, 1/4 cup Raw agave syrup, dash of fresh lemon juice and a pinch of cinnamon.
Recipe and photo courtesy of Kristen Suzanne of Kristen's Raw.