skinnymixer's Raw Raspberry Chocolate Cheesecake
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skinnymixer's Guest Recipe: Raw Raspberry Chocolate Cheesecake

Prep Time10 mins
Cook Time21 mins
Freezing time1 hr 30 mins
Total Time2 hrs 1 min
Course: Dessert
Cuisine: Healthy
Keyword: raw
Author: Skinnymixers

Ingredients

Chocolate cheesecake

  • 2 avocados ripe
  • 1 cup cacao butter buttons unmelted
  • 3 heaped tablespoons of raw cacao
  • 2 Tbsp honey
  • 1 tsp vanilla bean paste
  • good sprinkle of cinnamon powder
  • optional: ½ cup of Macadamia nuts

Base

  • 1 cup of almond flour or equal parts oats and dessicated coconut for nut free
  • 5 pitted prunes

Raspberry Topping

  • 1 ½ cups frozen raspberry

Instructions

  • Melt the cacao butter buttons for 10 min/37°C or 100°F/speed 3/MC on.
  • Continue cooking for a further 5 min/37°C or 100°F/speed 3 and add each chocolate cheesecake ingredient.
  • Once all chocolate cheesecake ingredients are added, blitz for 10 sec/speed 5. Set aside and don't wash the bowl.
  • Add base ingredients to mixer bowl, blend for 15 sec/speed 5.
  • Remove base mixture and press into the bottom of a springform pan.
  • Pour reserved chocolate cheesecake mixture on top of base, smooth with a spoon and place it in the freezer for 20 min.
  • Add frozen raspberries to mixer bowl, blend for 1 min/speed 5. Pour over chocolate cheesecake mix.
  • Decorate cheesecake as desired, such as cacao nibs, sour cherries and macadamia nuts. Return to freezer for 1 hour or until ready to serve. Remove from freezer 30 minutes before serving.

Notes

This is a guest recipe from Marina Kirk x :)
You could make this a completely nut free recipe by replacing the almond flour with equal part oats and dessicated coconut.
Bellini Users
Use your sharp blade for this recipe.
At step 1 and step 2 use 40°C or 105°F if using a Supercook.
At step 4 increase mixing time if required.