This is a chocolate covered raspberry cheesecake created by Marlies Hartmann (@hartmann_health). It’s raw, vegan, AND gluten free!

Ingredients:

• 1 1/4 cup soaked cashews (cover with water for 4 hours or overnight in fridge)
• 2 That’s it. Apple + Coconut bars (or sub 1/4 cup shredded coconut and 3-4 pitted dates)
• 3 Tbsp liquid sweetener (I used @beefreehonee, a plant-based honey made from apples)
• 2 Tbsp lemon juice
• 3/4 cup raspberries (plus extra frozen raspberries for optional garnish)
• 3 Tbsp melted coconut oil
• 2 Tbsp cacao/cocoa powder, 2Tbs melted coconut oil, 1Tbs liquid sweetener
• for chocolate sauce (or sub melted chocolate)
• 1 Tbsp almond butter
• 1 pitted date
• Optional garnish: crushed pistachios, raspberries and edible flower petals

Directions:

1. For the crust: break the That’s It bars (or 3 dates/coconut) into pieces and place in food processor with almond butter, pitted date, and 1Tbs of your melted coconut oil. Process until crumbly but sticky.
2. Press crust evenly and firmly into the bottom of a small oiled springform (5-6 inches. or double recipe for 9-10 inches) and place in freezer to set.
3. Next, drain and rinse cashews. Place in high speed blender with lemon juice, sweetener, raspberries and melted coconut oil. Blend until smooth and whipped.
4. Pour cake evenly on top of crust and tap on counter to settle. Place in freezer for 4 or more hours or until hard.
5. To serve: Place on counter for 1 hour, or in fridge for 6 hours to thaw. When ready, mix up the chocolate sauce and set aside. Crush up a handful of frozen raspberries and pile on top. Drizzle on chocolate sauce and top with crushed pistachios and a few edible flower petals. Enjoy!!!

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