Raw Chocolate Raspberry Hazelnut Cheesecake

BUT NO, THIS  SHOULD BE YOUR VALENTINE <3IMG_6833

Honestly, I’m finding myself so overwhelmed this February to a point of immobility. Perhaps you recognize that state? I wake up and think, “Jerrelle, just meditate”, that will heal your anxieties, but more importantly it’ll focus your mind. I had a talk with my mom a couple days ago, and she reassured me of my faultless life track , a helpful chat.  Yet my mind is flooded with huge goals, as I break through indelible mental blocks. I think these past few weeks have been a undiluted tsunami of self-discovery–makes sense I’d be so confounded I’m thinking. Career and socio-political issues bubble up unrelentingly, and I have to figure out what they means, and how I feel, but most importantly, what I’m prepared to do about it, things click, and I’m left in a ground-breaking “Ah ha” moment, but then immediately shaken back to reality when thinking about the first step toward progress. A big jumble of mind mess you’re thinking huh? Exactly, which I why I have been cooking and meditating instead of making huge moves.  Just like a cashew sits in water to soften, it takes a bit of time, but it’s steady progress that leads to an amazing creation studded with gems here and there and more stable than ever. 

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Here is what I made for Valentine’s Day to celebrate the love of my life, and love in general.  It’s the one healing thing we have, whether you have a person to share it with all the time or not (because you can certainly keep it in the freezer and munch on it throughout the weeks, or in my case, days. 

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Raw Chocolate Raspberry Hazelnut Cheesecake
BigOven - Save recipe or add to grocery list
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Print Recipe
A guiltless cheesecake made with ground hazelnuts and cashews and studded with dried raspberries and drizzled with a decadent, chocolate ganache.
Servings Prep Time
1 cake 1 day
Cook Time
3-4 hours
Servings Prep Time
1 cake 1 day
Cook Time
3-4 hours
Raw Chocolate Raspberry Hazelnut Cheesecake
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A guiltless cheesecake made with ground hazelnuts and cashews and studded with dried raspberries and drizzled with a decadent, chocolate ganache.
Servings Prep Time
1 cake 1 day
Cook Time
3-4 hours
Servings Prep Time
1 cake 1 day
Cook Time
3-4 hours
Ingredients
Cheesecake Filling
Crust
Chocolate Ganache
Servings: cake
Instructions
  1. In a large bowl, add the cashews and hazelnuts and cover with water. In a separate bowl, pith the dates, and cover with water. Soak both the nuts and dates overnight until they soften.
  2. In the morning, drain the nuts, and dates. Add the nuts, 12 of the dates, 1 tablespoon of the maple syrup, the vanilla, and sea salt to a food processor, or high powered blender. Pulse until combined and smooth like a paste. Move into a bowl, and mix in the dried raspberries. Don't overmix.
  3. In a separate bowl, make the crust. Add the almond meal, cocoa powder, vanilla, the rest of the dates, and the other tablespoon of maple syrup. Combine with your hands until it forms into a ball.
  4. Using a 9 inch cake pan, line the inside with parchment. Press the crust mixture down evenly. Pour in the cashew and hazelnut mixture. Press down evenly and freeze for 1-2 hours.
  5. In a separate bowl, add the warmed coconut oil, and mix in the cocoa powder, vanilla and the agave. Spread on the top of the cheesecake, and then stud with raspberries for decoration. Slice and serve.
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