If you’re looking to indulge in a delicious dessert that’s both vegan and bursting with flavor, look no further than this delightful Raw Vegan Fig and Raspberry Cheesecake with Chocolate Drizzle recipe. The combination of sweet figs, tangy raspberries, and decadent chocolate creates a dessert that is not only visually appealing but also a treat for your taste buds. This recipe is perfect for any occasion when you want to impress your guests with a stunning and healthy dessert option.
Raw Vegan Fig and Raspberry Cheesecake with Chocolate Drizzle
Ingredients:
For the crust:
– 1 cup raw almonds
– 1 cup pitted dates
– Pinch of salt
For the cheesecake filling:
– 2 cups raw cashews (soaked overnight or for at least 4 hours)
– 1/2 cup coconut cream
– 1/3 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
– Juice of 1 lemon
– 6-8 fresh figs, sliced
– 1/2 cup fresh raspberries
For the chocolate drizzle:
– 1/4 cup coconut oil, melted
– 2 tablespoons cocoa powder
– 2 tablespoons maple syrup
Instructions:
1. In a food processor, combine the raw almonds, pitted dates, and a pinch of salt. Pulse until the mixture resembles fine crumbs and sticks together when pressed between your fingers.
2. Press the crust mixture firmly into the bottom of a greased 9-inch springform pan. Place it in the freezer while you prepare the cheesecake filling.
3. In the same food processor (no need to wash it), combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and lemon juice. Blend until smooth and creamy, scraping down the sides of the processor as needed.
4. Pour half of the cheesecake filling over the prepared crust in the springform pan. Smooth it out with a spatula to create an even layer.
5. Layer half of the sliced figs and raspberries on top of the first layer of filling. Gently press them into the filling.
6. Pour the remaining cheesecake filling over the fruit layer. Smooth it out with the spatula.
7. Top the cheesecake with the remaining sliced figs and raspberries, arranging them in a decorative pattern.
8. In a small bowl, whisk together the melted coconut oil, cocoa powder, and maple syrup to make the chocolate drizzle. Drizzle the chocolate sauce over the top of the cheesecake.
9. Cover the cheesecake with plastic wrap and place it in the freezer to set for at least 4 hours or until firm.
10. Before serving, remove the cheesecake from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly. Slice and enjoy your Raw Vegan Fig and Raspberry Cheesecake with Chocolate Drizzle!
This Raw Vegan Fig and Raspberry Cheesecake with Chocolate Drizzle is a show-stopping dessert that will impress vegans and non-vegans alike. The creamy cashew filling, sweet figs and raspberries, and rich chocolate drizzle come together to create a flavor combination that is truly irresistible. Whether you’re hosting a dinner party or simply want to treat yourself to something special, this recipe is sure to be a hit. Trust us, your taste buds will thank you!
