Raw Chocolate Raspberry Cheesecake Parfaits with Whipped Coconut Cream

Raw Chocolate Raspberry Cheesecake Parfaits with Whipped Coconut Cream

Layers of rich cashew-based vegan cheesecake, fresh raspberries, and whipped coconut cream, these decadent little parfaits are totally vegan and (almost completely) raw.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6-8 parfaits

Ingredients

For the Chocolate Cheesecake Layer:

• 2 cups raw cashews, soaked in water 4-8 hours, rinsed and drained
• 1/3 cup cacao powder
• 1/3 cup raw blue agave nectar
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1/4 teaspoon salt

For the Raspberry Layer:

• 2 cups fresh raspberries
• 2 teaspoons raw blue agave nectar (optional, depending on how sweet your raspberries are)
• For the Whipped Coconut Cream Layer:
• 2 (14-ounce) cans full fat coconut milk or coconut cream, refrigerated overnight (until cream and solids have separated)
• 3-4 tablespoons raw blue agave (or to taste)

Instructions

Make the Chocolate Cheesecake Layer:

Place all of the ingredients into the bowl of a food processor fitted with an S-blade. Process until smooth and creamy, stopping to scrape down sides of bowl as needed and thinning with a bit of extra water if needed.

Make the Raspberry Layer:

If you’re using agave nectar for this layer, set aside a one or two raspberries per parfait for garnish, then place the remaining raspberries and agave into a medium bowl and toss to coat.

Make the Whipped Coconut Cream Layer:

Open the cans of coconut milk or cream and scoop the solids into a medium mixing bowl. Discard the liquid or save for another use (it’s great for smoothies!).

Using an electric mixer, beat the coconut cream on high speed until it’s light and fluffy, about 1 minute, scraping down the sides of the bowl as needed. Add the agave and beat until fully blended.

Assemble the Parfaits:

Divide the chocolate cheesecake mixture among six to eight parfait cups or 1-cup mason jars. Place the raspberries over top of chocolate cheesecake layer, and then divide the coconut whipped cream over the raspberries. Top each parfait with one or two of the reserved raspberries. Optionally, dust with a bit of cacao powder to garnish.

Source  https://ohmyveggies.com

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