i mostly make my desserts raw, but decided to switch this one up, and it did not disappoint! the jam adds a punch of tart with a soft, sweet & creamy filling + salty crust. all good things in one! plus, the added health benefits of the amazing schizandra berry!
i really wanna highlight the jam in this recipe...cause it was SO GOOD. i ate it with flax crackers all week long. yum.
crust:
1 c almonds
1 c almond meal
1 c shredded coconut
room temp coconut oil as needed
-preheat oven to 325F. grind the nuts in a food processor until semi-fine. add the coconut, almond meal and enough coconut oil and rub with your fingers to make a dough (you want to add enough oil to make a dough-not too much). press into the bottom (& up sides if desired) of a 9" springform pan & place into the oven to bake for 5–8 minutes until starting to turn golden. remove and allow to cool completely.
filling:
1 c grated cacao butter, gently softened
1/2 c cacao powder
1/4 c raw honey or pure maple
2 c full fat coconut milk
1/4 t vanilla bean powder
1/4 t sea salt
-add all ingredients to a high speed blender and blend until very smooth. pour into cooled crust and set in fridge until firm, 4-8 hours.
raspberry jam:
1 c raspberries fresh or frozen
2 T water
2 T chia seeds
1-2 t schizandra powder
1-2 T rice malt syrup or raw honey
-add all ingredients to a blender and blend until smooth. transfer to a sauce pan and heat until it begins to bubble. reduce heat and whisk constantly until thickened, about 5 minutes. cool completely and spread over cheesecake. slice & serve!
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