Raw Chocolate Raspberry Cheesecake Parfaits with Whipped Coconut Cream

See the full recipe from Oh My Veggies

    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. 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. 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. 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.

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