Chocolate Raspberry Layered Cheesecake

If you're wondering what pure, unadulterated bliss tastes like – all you have to do is take a bite of this cake. It's delicious decadence from the bottom to the top. The crunch pecan and chocolate crust is topped with a refreshingly creamy vanilla and raspberry cheesecake that is then topped with a sinfully tasty chocolate cheesecake.

CHOCOLATE RASPBERRY LAYERED CHEESECAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE PECAN CHOCOLATE CRUST:

• 1 cup of pecans
• 1 cup of desiccated coconut
• 3/4 cup of pitted dates
• 1/3 cup of raw cacao powder
• 1 tsp of water

FOR THE VANILLA, RASPBERRY AND CHOCOLATE LAYERS:

• 2 cups of soaked cashews overnight in water drained and rinsed
• 1/3 cup of rice malt syrup
• 2 teaspoon 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

PREPARATION

1. Make the crust by blending all the ingredients in a food processor and pressing the resulting mixture 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 it on top of the vanilla and raspberry layer.
5. Place the cake in the freezer overnight or for 3 hours.
6. Melt some chocolate on top and add fresh raspberries or whatever else you want to top it with.
7. Take out of the freezer 30 minutes before serving or keep in the refrigerator.

NOTES

Get creative with your toppings!

http://www.onegreenplanet.org/vegan-recipe/chocolate-raspberry-layered-cheesecake/