Chocolate Raspberry Cheesecake Torte
Since Valentine’s Day is coming up, I thought I’d make another dessert recipe for you guys. I never used to bake or make desserts this often, but now that I have a blog its fun to come up with different recipes using whole foods ingredients. And besides, life is too short to deprive yourself of the occasional sweet treat! Of course I had to include chocolate in the recipe, as its one of my favourite foods. I also include the option to add some Maca or Ashwaghanda root powder, which are adaptogens. This means they help the body adapt to stress. If cortisol is high they help lower it and if cortisol is low they help raise it. Maca specifically, is also known to support libido, which is fitting for a Valentines dessert, if you ask me!
The crust uses raw almonds that I soaked overnight, then put in the oven on low heat to dehydrate. My oven goes down to 170 degrees Fahrenheit at its lowest setting, so I place a wooden spoon in the door to crack it open and let some heat out. I leave the almonds in the oven over night on a cookie sheet and it works perfectly. If you have a dehydrator you could also use that instead. The cheesecake filling also uses soaked cashews but they don’t need to be dried or dehydrator. You don’t need to soak the almonds if you don’t have time but you’d be missing out on some big benefits. Soaking nuts and seeds makes them easier to digest. It also makes their nutrients more bioavailable as they are high in physic acid, which bind to the minerals they contain and prevent your body from being able to use them. Nuts and seeds contain minerals like zinc, iron, magnesium and calcium but if not soaked your body won’t obtain those nutrients. You get more nutritional bang for your buck when soaking nuts and needs.
The low heat is important when dehydrating the nuts and seeds, as they are high in fragile polyunsaturated fatty acids. Polyunsaturated fatty acids include omega 3’s and 6’s which can become oxidized pretty easily from high heat exposure. Consuming oxidized fats causes free radical damage in the body, which we definitely want to avoid. Nuts and seeds can handle more heat than their extracted oils as they contain synergistic nutrients like antioxidants that do help protect the oils.
- 1 c raw, organic almonds
- 8 medjool dates, pitted
- 1/4 tsp Himalayan rock salt
- Raspberry Cheesecake Filling
- 1 1/2 c raw, organic cashews
- 1 c raspberries
- 2 tbsp lemon juice
- 1/4 c coconut oil
- 1/4 c maple syrup
- Chocolate Layer
- 2 small avocados
- 1/3 c + 2 tbsp maple syrup
- 1/4 c + 1 tbsp raw cacao powder
- 1/4 tsp Himalayan rock salt
- 1 tsp vanilla extract
- 2 tbsp almond butter
- optional: 1 tbsp maca or ashwagandha powder
- Place cashews and almonds, if you’re soaking, in separate glass jars and fill with water to soak overnight. In the morning rinse them and store in glass jars in the fridge. The next night or that day you can place the almonds on a baking sheet in the oven at 170 degrees, with the door cracked ajar using a wooden spoon, for about 8-9 hours.
- To make the crust you will place the almonds, dates and salt in a food processor and turn on high until the almonds are broken down into tiny pieces. You should be able to press down and the mixture will stick together.
- Press the crust into a springform pan that’s lined with parchment paper. I trace the pan on the parchment paper then cut out the circular shape to fit the bottom. This just makes it easier to remove from the pan. Place in the freezer while you prepare the raspberry cheesecake filling.
- Place the soaked cashews, raspberries, lemon juice, coconut oil and maple syrup in a food processor and turn on high until smooth and creamy.
- Spread the raspberry cheesecake filling on top of the crust and place back in the freezer.
- To make the chocolate layer place the avocado, maple syrup, raw cacao powder, salt, vanilla, almond butter and Maca or Ashwagandha powder in the food processor and blend until smooth. Spread on top of the raspberry cheesecake filling and place back in the freezer to harden.