Red Raspberries are one of the plants in our annual tree sale. You can order 3 plants for $15. Call 740-489-5276 for an order blank.
RED RASPBERRY MOUSSE CHEESECAKEChocolate Almond Crust
3/4 c coconut flakes3/4 c almonds
2 t liquid vanilla1 1/2 oz raw cacao powder, 5 oz date paste (I use the weight in whole dates, and chop them in the food processor as I make the crust)
3 cups soaked cashews (my favorites are Navitas Naturals Organic Raw Cashews)1/3 c raw cacao nibs 1/8 t salt
Blend all in a blender except for the last 2 ingredients. When smooth, add the lecithin and cacao butter, and blend a little longer. Reserve 2 cups of filling, and pour the rest on top of the crust/raspberries (reserve 2 T of the white chocolate filling as well).Layer on top of the crust: 6 ounces fresh rasbperries. White Chocolate Filling 2 cups almond milk
3 T lecithin (Healthforce Lecithin Powder is non-GMO and high quality)2 T lemon juice 1/4 c liquid vanilla 1/4 t salt 2/3 cup melted cacao butter
Pour globs of the raspberry blend on top of the white chocolate filling here and there so that it pierces the surface of the filling. Then, with a knife or something similar, swirl the 2 layers together for a pretty marbled effect. If you find the top too pink, add the reserved 2 T of white chocolate filling to add more white.In the reserved 2 cups, add 6 ounces raspberries and 2 T lemon juice, and blend until smooth.