This cheesecake is made with a fig and cacao paste, which adds both texture and flavor, and is drizzled with a fresh raspberry glaze. It is rich and creamy, with the cacao and fig cheesecake adding an extra level of sweetness that perfectly balances the tartness of the raspberries. 

by Joelle Vadas Rawfulli Healthy 

 

Cacao and Fig Cheesecake With Raspberries

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Course Blender Recipes, Desserts & Treats, ThermoCook Recipes

Ingredients
  

Crust Ingredients

  • 1 cup pecans
  • 1 cup medjool dates
  • 1/2 raw cacao
  • 2 tbsp chia seeds
  • 3 tbsp coconut sugar
  • pinch of salt

Filling Ingredients

  • 1 cup cashews, soaked overnight
  • 1 cup almonds, hot soaked overnight and peeled
  • 1/2 cup raw coconut nectar
  • 1/2 cup coconut magic coconut oil liquid
  • 2 tbsp lime juice
  • 6 figs soaked in 1 cup of water for 3 hours, chopped, ¾ cup of soaking liquid reserved
  • 1/2 tsp salt
  • 1/2 tsp liquid stevia (optional)
  • 1/4 cup cacao
  • 1 tbsp lime juice
  • 2 medjool dates

Instructions
 

Preparation

  • For the crust, blend the ingredients together in your Optimum high-speed blender until it pulls away from the edges and starts to form a ball. Press the crust into the bottom of the desired pan, about 1/4 inch (0.6 cm) thick. Set aside in the freezer while you are making the filling.
  • For the filling, add cashews, almonds, coconut nectar, coconut oil, reserved fig soaking liquid, lime juice, figs, and salt to your Optimum high-speed blender. Mix until totally smooth, scraping down the sides of the blender as necessary. Also utilizing your tamper will be helpful to keep it all moving. Remove 1/2 of the mixture and pour over the crust. Smooth out as much as possible.
  • Put the cheesecake back in the freezer. Add the cacao, lime juice, and dates to the remaining cashew mixture blending it together, scraping down again, until the the mixture is uniformly combined.
  • Wait 1 hour before attempting to put the chocolate layer over the top of the pale layer. Smooth over with a knife or offset spatula. Put back in the freezer for another few hours until solid right through. Remove from the freezer and leave in the fridge a few hours before serving. Decorate either with thawed frozen or fresh raspberries. You can also use freeze-dried raspberries or strawberries and crush them over the top.
Keyword almonds, blender recipe, Cacao and Fig Cheesecake With Raspberries, cashews, coconut oil, coconut sugar, easy recipe, homemade, lime juice, medjool dates, pecans, raw cacao, thermocook, thermocook recipe, vegan, vegan recipe, vortex blender
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