Chocolate and Raspberry “Cheesecake” Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

PORTIONS: 15


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ORGANIC INGREDIENTS

Choco-almond crust:

  • 185 g (1 1/4 cups) raw almonds
  • 20 g (1/4 cup) quinoa flakes
  • 80 g (1/4 cup) maple syrup
  • 30 ml (2 tbsp) cocoa
  • 30 ml (2 tbsp) light olive oil
  • 2.5 ml (1/2 tsp) vanilla extract
  • 1 ml (1/4 tsp) almond extract
  • 0.5 ml (1/8 tsp) salt

Filling:

  • 210 g (1 1/2 cups) cashew nuts
  • 240 g (1 cup) water
  • 320g (1 cup) maple syrup
  • 340 g (1 12 oz packet) organic soft tofu
  • 30 g (1/3 cup) cocoa
  • 30 ml (2 tbsp) cornstarch
  • 15 ml (1 tbsp) agar-agar powder
  • 7.5 ml (1 1/2 tsps) vanilla extract
  • 7.5 ml (1 1/2 tsps) almond extract

Raspberry topping: 

  • 195 g (1 1/2 cups) raspberries, fresh or frozen
  • 105 g (1/3 cup) maple syrup
  • 37.5 ml (2 1/2 tbsp) organic cornstarch, diluted in the same amount of water

Bring raspberries and maple syrup to a boil. Add cornstarch mixture, stirring constantly with a whisk until thickened. Refrigerate until ready to use.

PREPARATION

  1. Preheat the oven to 325 °F (165 °C).
  2. Oil a 9-inch (23 cm) diameter hinged pan and place parchment paper at the bottom only (cut it to get the right diameter).
  3. Grind the almonds in a food processor (more or less finely, depending on preference).
  4. In a bowl, combine all the ingredients for the crust. Press the mixture firmly into the bottom of the pan.  Bake on the centre rack of the oven for 5 minutes. Remove from oven and set aside.
  5. Preheat the oven to 350 °F (180 °C).
  6. Combine all the ingredients for the filling in a blender and blend until smooth and even.
  7. Pour the mixture into the pan. Place on a baking sheet and bake on the centre rack of the oven for 60 minutes.
  8. Allow the cake to cool on a wire rack at room temperature, without unmoulding.
  9. Then cool completely in the refrigerator. Afterwards, top with the raspberry filling.
  10. When ready to serve, pass a knife blade between the cake and the pan to unmould.

The cake will crack on top when it cools. This is quite normal and typical of this kind of cake.

 

Chocolate and Raspberry “Cheesecake” Gluten-free, dairy-free (casein-free), hypotoxic and vegan By: Cuisine l'Angélique

You will be utterly delighted by this casein-free “cheesecake.”