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Thursday, 2 February 2017

Chocolate & raspberry cheesecake

RAW, vegan, wheat-free, gluten-free, no-bake, no added sugar
4 layer double dark chocolate & raspberry cheesecake with vegan meringue kisses and juicy fruits
As Valentines day is coming up, i wanted to make an extra special, show stopping dessert packed full of vibrant colours and flavours. I used pinks, reds and gold to create a romantic display, which also tastes incredibly divine! 

This cheesecake incorporates the delicious chocolate that is Vivani.
You can read about Vivani on one of my previous blog posts here
I used 3 Vivani chocolates to create this decedent dessert.
-Dark with 99% cacao
-Dark chocolate with almonds
 -Dark chocolate with black cherry

This recipe is so fun to make, and eat! 
The base is made with a mixture of hazelnuts & almonds which go beautifully with the 
almond chocolate. The texture is firm, crumbly and nutty; the perfect chocolatey base for any cheesecake! 
Adding melted chocolate into the base mixture helps the base to stick together, whilst adding to it's amazing taste! :) 

The next layer is a chocolate cheesecake layer which is rich and creamy. I wanted to make this cheesecake a double chocolate cheesecake, so i decided to add in the 99% chocolate into this first layer.
The 99% chocolate contains 3 natural ingredients and coconut sugar for sweetness, so no added artificial sweeteners or sugars here!
The chocolate is very rich and luxurious and helps to create a mouthwatering and velvety smooth layer.
The next layer is a thick layer of raspberry cheesecake which adds an amazing & pretty pink colour and yummy flavour. 
Adding in fresh fruit to a cheesecake brings out the natural colours of the fruit and gives an extra kick from the raspberries. You also get little seeds which pop in the mouth, yum!

To top off the cheesecake, i went for a coconut cream & light raspberry topping as all of the other layers are rich, it helps to add a creaminess and mild contrast to the dessert.

To decorate, i drizzled some of the Vivani black cherry chocolate down the edges of the cheesecake which looks incredible! Along with a sprinkling of freeze dried raspberries, almonds, fresh raspberries, a dusting of cacao powder, pink roses (which are not edible), gold glitter and gold leaf for a touch of elegance.
I also added on some strawberries which i cut into heart shapes. Don't they look adorable!
I made my own little meringue kisses and chocolate bark which helps to create depth and height to this dessert.
Get my vegan meringue kisses recipe here! 

This recipe is the perfect dessert to serve to your loved ones this Valentines day. 

Preparation- Overnight
Freeze time- 5-8 hours (or overnight)
Level- Medium

Ingredients for the base
-105g of hazelnuts
-105g of almonds
-100g of dates
-2 tablespoons of cacao powder
-100g (1 bar) of Vivani dark & almond chocolate (melted)
- 1 tablespoon of coconut oil (melted)
-Pinch of salt

Ingredients for the chocolate cheesecake layer
-200g of cashew nuts (soaked)
-1 teaspoon of vanilla extract
-110ml of coconut oil (melted)
-1/4 cup of maple syrup
-2 tablespoons of cacao powder
-40g (half bar) of 99% Vivani chocolate (melted)

Ingredients for the raspberry layer
-200g of cashew nuts (soaked)
-3 cups of fresh raspberries
-1/2 lemon (juice)
-2/3 cup of coconut cream
-1/2 cup of coconut oil (melted)
-1/3 cup of maple syrup

Ingredients for the light raspberry layer
-200g of cashew nuts (soaked)
-1/2 cup of fresh raspberries
-2/3 cup of coconut cream
-1/2 cup of coconut oil (melted)
-1/3 cup of maple syrup

TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts!

To make the base

Step 1- Line a cake tin with grease proof paper.

Step 2- In a food processor/blender, add in the hazelnuts, almonds, de-stoned dates, cacao powder, melted chocolate, coconut oil and salt.

Whizz up on high until breadcrumb like.
Step 3- Firmly press the mixture into the lined tin and pop into the freezer.

To make chocolate layer
Step 1- Drain the cashew nuts and pop them into a food processor/blender along with the vanilla extract, melted coconut oil, maple syrup, cacao powder and melted chocolate.
Blend on high speed for around 5-8 minutes, until smooth.

Step 2- Pour the chocolate layer onto the base and pop back into the freezer to set.

To make the raspberry layer

Step 1-  Place the raspberries, lemon juice and a dash of water into a saucepan and mash with a potato masher of fork.
Heat gently until it reduces down to about half the amount of the original mixture.

Step 2- Place the soaked cashew nuts, raspberry mixture, coconut cream, melted coconut oil and maple syrup into a food processor and whizz up until smooth.

This will take around 5-10 minutes on high.
Pour the raspberry mixture onto the chocolate layer and tap the tin on the worktop to remove any air bubbles. 
Push some whole fresh raspberries down into the mixture (optional)
This adds an extra surprise :)

To make the top layer
Step 1- Place the soaked cashew nuts, 1/2 cup of fresh raspberries, coconut cream, melted coconut oil and maple syrup into a food processor and whizz up until smooth.
This will take around 5-10 minutes on high.

Step 2- Pour the mixture onto the raspberry layer and smooth out.

Step 3- Place the cheesecake into the freezer and allow to set fully.
This will take around 5-8 hours, you can leave it overnight, then decorate.

To serve, defrost the cheesecake for around 1-2 hours until fully defrosted!
Slice and enjoy!

Keep in the fridge and use within a few days.


Check out Vivani's website here.

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Holly Jade

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