Raw White Chocolate Cheesecake [Vegan]

Cacao butter is the star ingredient of this decadent dessert. The melt-in-your-mouth white chocolate filling of this raw cheesecake sits atop a nutty vanilla crust. A garnish of defrosted raspberries pairs beautifully with the rich flavors, but cacao nibs, shredded coconut, and lemon zest are other wonderful options for toppings. 

RAW WHITE CHOCOLATE CHEESECAKE [VEGAN]

INGREDIENTS

FOR THE CRUST:

• 1 tablespoon cashews
• 1 tablespoon macadamia nuts
• 2 Medjool dates, pitted
• 1 vanilla bean, beans scraped out
• Dash of salt

FOR THE CAKE:

• 1/3 cup cashews, soaked 8 hours or overnight, drained and rinsed
• 1/2 cup coconut meat
• 1/4 cup maple syrup
• 3 tablespoons cacao butter, melted
• 3 tablespoons coconut cream, canned and unsweetened
• 1/2 teaspoon lucuma powder
• 1/4 teaspoon mesquite powder
• 1 vanilla bean, beans scraped out
• A dash of salt
• 1/4 cup frozen raspberries, defrosted

PREPARATION

TO MAKE CRUST:

• In a food processor, mix all of the crust ingredients together until sticky and dough-like.
• Press mixture flat into a 4-inch spring-form pan.

TO MAKE THE CAKE:

• Blend everything except for the cacao butter in a high-speed blender, until smooth.
• Add melted the cacao butter and continue to blend until super creamy and smooth.
• Pour the cream into the cake pan to fill.
• Place cake in your freezer 8 hours, or overnight.
• When the cake has hardened completely, remove the cake from the pan.
• Allow for 4 or more hours for cake to defrost completely before topping with defrosted raspberries and any other toppings of your choosing.

Hallie and Reya Tobias are the founders of Nibs & Greens, a raw food company based in Portland

http://www.onegreenplanet.org/vegan-recipe/raw-white-chocolate-cheesecake/