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 WHITE CHOCOLATE & BERRY CHEESECAKE

MIXED BERRY & CREAMY WHITE CHOCOLATE MAKE FOR ONE INCREDIBLY DELICIOUS NO CHEESE CHEESECAKE

BERRY CHOCOLATE TORTE

SERVES: 8

INGREDIENTS:

BASE

  • 2 Tbsp coconut butter

  • 6 Medjool dates

  • 1 cup almond slices

  • 1/4 cup raw cacao powder

  • 1 teaspoon vanilla extract

  • pinch of salt

FILLING

  • 2 cups of cashews, soaked for a couple of hours, drained & rinsed

  • 1/3 cup of maple syrup

  • 1/2 cup raw cacao butter melted

  • 1/3 cup of coconut oil melted

  • 1 teaspoon of vanilla extract

  • 1 cup of fresh or defrosted raspberries

  • 1 cup of fresh or defrosted blueberries

OPTIONAL

  • Fresh strawberries or other types of berries

  • Chopped nuts

  • Bee pollen

  • Drizzle of melted chocolate ganache made from 1/4 cup raw cacao powder, 1/4 cup of honey or maple syrup and 1/8 cup of melted coconut oil and whisked together

DIRECTIONS:

  1. Blend cashews, maple syrup, melted cacao butter, melted coconut oil and vanilla extract on high speed until you have a smooth and creamy mix

  2. Gently mix the blueberries & raspberries together and then layer onto the base which you will have refrigerated for at least twenty minutes.

  3. Pour and carefully spread the creamy cashew mixture over the the berries

  4. Cover and refrigerate for at least three hours

  5. The torte will firm up, if you prefer it to be a little less firm remove from the fridge and store at room temperature for at least thirty minutes before serving

  6. Top with desired toppings before serving