If you love chocolate and cherries together, this cheesecake is for you! A layer of chewy chocolatey crust, a layer of cherry jam, and a layer of creamy dairy-free cheese.

This turned out delish, but what else can be expected from cherries + chocolate + raw cheesecake, right?

It also has it all: vegan, paleo, gluten-free, dairy-free, refined sugar-free… You name it!

Oh, and the chocolate I used, called Lovechock, has incredible ingredients!

Find the ingredients by clicking on the links below:
Lovechock Chocolate Bars – Code: LOV15 gives you 15% off – Valid until March 31, 2020.
Walnuts
Coconut Flakes
Pecans
Cashews
Chia Seeds
Cacao Butter
Coconut Milk

Cherry Chocolate Cheesecake

Jayde

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Ingredients

Crust

1 cup walnuts
1 cup unsweetened coconut flakes
1 cup dates
1/2 cup pecans
1 large Lovechock chocolate bar (70g)

Cherry Jam

3 cups frozen cherries
1/3 cup chia seeds
1 tsp. vanilla

Cheese layer

1 1/2 cup raw cashews soaked
1/4 cup lemon juice
1/4 cup cacao butter melted
1/2 tsp. sea salt
1 can full-fat coconut milk

Instructions

Crust

Combine all ingredients for the crust into a high speed blender. The chocolate bar can either be left whole or melted. If left whole, you will have more of a chocolate chunk texture.
Scoop the crust ingredients out and place in a 9" pan with a removable bottom.

Cherry Jam

Place all of the cherry jam ingredients into a blender until smooth.
Reserve 1-2 Tbs. for drizzling over top of the cheese layer.
Pour over top of the crust and smooth the jam out.
Let it sit for 15 minutes for the chia to become "jelly" and then place in the freezer.

Cheese layer

Soak the cashews in boiling water for 20 minutes.
Drain the water and place the cashews in the blender.
Add the remaining ingredients to the blender until smooth.
Pour the cheese layer over the cherry jam and smooth out.
Drizzle the remaining jam over top and swirl with a fork.
Optional: Add chocolate shavings on top.
Place in the freezer for two hours.

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