Raw Cheesecake with Chocolate Ganache

I found this Recipe over At brazenkitchen.com (link below) And Fell IN LOVE!!!! It is super YUMMY! But I made a couple alterations so I though I'd share them here!

Part 1 – The Crust

• 1 1/2 cup almonds
• 1 cup pitted medjool dates
• 1 tsp sea salt

1. Process the nuts into small pieces with salt in a food processor.
2. Add the dates and process until combined and sticky.
3. Press into the lined bottom of two 8 inch round pans and refrigerate or freeze until set.
4. Make the filling ...


Part 2 – The Filling

• 3 cups cashews (soaked & drained)
• ¾ cup lemon juice, fresh preferred
• 3/4 cup agave or maple syrup
• ¾ cup coconut oil (must be liquid, place bottle in bowl of hot water if solid)
• 1 tsp. vanilla
• 1 pint raspberries

1. Cover the cashews in water and soak for about an hour.
2. Drain and place in blender with the rest of the ingredients. Blend until smooth.
3. Taste for preferred sweetness and tartness.
4. Divide evenly between the 2 prepared pans. Place in freezer to set.


Part 3 – The Ganache (make 2 bathes. one for each pan)

• 1 ½ c. grain sweetened chocolate chips or Carob Chips
• 1/2 cup So Delicious Coconut Milk creamer  (or other nondairy creamer)

1. Place chips in a heatproof bowl.
2. Slowly heat the creamer in a pan, take off heat when it simmers.
3. Pour over chocolate chips and mix until chocolate is melted.
4. Cool for a few seconds while mixing. Pour over filling.
5. Decorate with another Pint of fresh berries. Place in freezer to set.

When firm, place in the fridge until ready to serve.

Adapted Lightly from Recipe found here: http://brazenkitchen.com/2011/03/29/love-and-food-raw-cheesecake-with-chocolate-ganache/