Paleo Chocolate Raspberry Cheesecake
 
 
Author:
Serves: 8
Ingredients
Chocolate Crust
  • Almond Flour 1.5 cup (145 g)
  • Coconut Flour .25 cup (28 g)
  • Tapioca Flour .33 cup (40 g)
  • Cacao Powder .25 cup (25g)
  • Baking Soda .5 TSP
  • Pure Maple Syrup 6 TBSP
  • Ghee or Clarified Butter .25 cup (55 g)
Cheesecake Filling
  • Raw Cashews 2 cup (300 g)
  • Juice of 2 Lemons
  • Pure Maple Syrup 4 TBSP
  • Solid Coconut Oil 2 TBSP
  • Sea Salt .25 TSP
Chocolate Raspberry Swirl
  • Fresh or Frozen Raspberries .75 cup (95 g)
  • Dark Chocolate .5 cup (60 g)
Instructions
Cheesecake Filling
  1. Soak the cashews in small bowl with enough water to cover for at least 4 hours or overnight.
  2. Drain and rinse the cashews and pat dry with a paper towel
  3. Add all ingredients to a blender and blend until completely smooth and creamy.
  4. Set aside in fridge while you prepare the Chocolate Crust
Chocolate Crust
  1. Preheat the oven to 325 F / 162 C
  2. Lightly grease or spray a springform pan with melted coconut oil
  3. Add all the crust ingredients to a food processor or blender and pulse until ingredients are well-combined and sticking together like a dough.
  4. Move the dough to the pan and press it evenly throughout the pan, allowing for some extra to come up around the sides/walls of the pan as well
  5. Using a fork, poke holes in the crust throughout to avoid "over-rising"
  6. Bake for about 15-17 minutes, until slightly crisped
  7. Remove from oven and also to cool for at least 30 minutes, meanwhile starting the chocolate raspberry swirl.
Chocolate Raspberry Swirl
  1. While the crust is cooling, heat the raspberries in a small saucepan over low heat and to allow them to soften. Cook for about 10-15 minutes then muddle them to crush them into a chunky sauce.
  2. While the raspberries are cooking, using the double boiler method, melt the chocolate completely
Putting it All Together
  1. Once the crust is cooled and the swirl ingredients are ready, scoop the cheesecake filling into the crust, spreading evenly.
  2. Then drop the raspberry sauce by the TSP over the top of the cheesecake and use a toothpick or fork to swirl it through the cheesecake.
  3. Repeat the same process for the chocolate.
  4. Refrigerate for at least one hour and then enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/06/22/paleo-chocolate-raspberry-cheesecake/