Valentine's Inspired Dessert of the Week

Source: http://www.onegreenplanet.org/vegan-recipe/raw-raspberry-and-chocolate-ganache-cheesecake/

Raw Raspberry & Chocolate Ganache Cheesecake (Vegan, Gluten Free)

Recipe By: Tiana Haines 

With Valentine's Day just around the corner, I thought it would be fitting for us to do a dessert of the week. This one I found browsing around "One Green Planet's" vegan recipes section (http://www.onegreenplanet.org/channel/vegan-recipe/). Whether your status is single, married, in a relationship, or just watching netflix, nothing is better than a sweet treat on Valentine's day or any time at all. 

Check out the awesome recipe below:

INGREDIENTS

FOR THE BASE:

1 cup (approximately 12) Medjool dates, pitted

1 cup gluten-free oats

1/2 cup shredded coconut

FOR THE FILLING:

2 1/2 cups raw cashews

1 cup frozen raspberries

1/3 cup maple syrup or rice malt syrup

1/2 cup coconut water

2 tablespoons lemon juice

2 tablespoons coconut oil

1/2 teaspoon vanilla extract

FOR THE CHOCOLATE GANACHE:

1 cup vegan dark chocolate

1/4 cup almond milk, plus more if needed

1/2 cup frozen raspberries     

PREPARATION

Soak cashews overnight in water then drain water out in strainer.

TO MAKE THE BASE:

Soak dates in warm water for 10 minutes prior to making the base then rinse water out. Blend all base ingredients until combined. Line your springform pan with baking paper and press down until even and set in the freezer while you make the filling.

TO MAKE THE FILLING:

Blend the cashews, maple syrup, coconut water, coconut oil, lemon juice, and vanilla until smooth, then add in raspberries and stir through with a spoon (do not blend the raspberries). Pour the filling on top of the base and set in freezer for 6 hours.

TO MAKE THE CHOCOLATE GANACHE:

In a saucepan, pour in water about half way and bring to boil. In a heat-proof bowl, add in chocolate and place in the saucepan to melt, keep watching it and stirring it as you don’t want it to over cook or burn.

Slowly add the almond milk and keep stirring until melted and smooth. Add more almond milk, if needed. Pour the ganache on the top of the cake and smooth over evenly with a spoon, add the raspberries and place in freezer to set overnight.

TO SERVE:

Gently remove the cake pan, take out the cake, and let it defrost for about an hour before serving.

NUTRITIONAL INFORMATION
(Entire Cheesecake Total)

Total Calories: 5417 | Total Carbs: 687 g | Total Fat: 273 g
Total Protein: 104 g | Total Sodium: 194 g | Total Sugar: 407 g

HAPPY VALENTINE'S DAY EVERYONE!