Raw Vegan Chocolate & Raspberry Layered Cheesecake

As promised here is the recipe for this delicious and pretty easy raw vegan chocolate and Raspberry Layered Cheesecake. It was a huge hit with my family to celebrate my Dad's 60th and was made even more special with tons of melted Loving Earth chocolate on top. Any vegan or raw chocolate on top would do. 

I hope you make it and you enjoy it as much as we all did. I already want to make it again! 

Pecan Chocolate Crust:
1 cup of pecans
1 cup of dessicated coconut
3/4 cup of pitted dates
1/3 cup of raw cacao powder
1 tsp of water

Vanilla & Raspberry & Chocolate Layers:
2 cups of soaked cashews overnight in water drained and rinsed
1/3 cup of rice malt syrup
2 tsp of vanilla powder
1/3 cup of almond milk
1/3 cup of coconut oil
1/3 cup of cacao
1/2 cup of frozen raspberries
Toppings: melted vegan chocolate and fresh raspberries
1. Make the crust by blending all the ingredients in a food processor and press down in a cake tin with your hands;
2. Place the crust in the freezer while you blend the soak cashews with the rice malt syrup, vanilla, coconut oil and almond milk.
3. Pour half of the mixture on the crust and place frozen raspberries in the mixture.
4. Blend the leftover cashew mixture with some raw cacao and pour on top of the vanilla & raspberry layer.
5. Place the cake in the freezer overnight or for 3 hours;
6. Melt some chocolate on top and add fresh raspberries;
7. Take out of the freezer 30 minutes before serving or keep in the fridge. 

Copyright © 2014 Claire Power. All rights reserved.