Growing up I never really had Black Forest Cheesecake. I don’t know if it wasn’t popular around me or if I just wasn’t that interested but since moving the British Columbia where the cherries are so abundant I’ve really enjoyed it.
This recipe is super easy to make and is equally delicious. Esthetically it is a really pretty dessert as well.
1 Cup Pre-Soaked and Drained Cashews (at least 2 hours)
2 Tbsp Coconut Oil
3 Tbsp Maple Syrup (Coconut Sap or Agave - to make this sugar free you can use drops of stevia to taste)
1 Tbsp Fresh Squeezed Lemon
1/2 Cup Pre-Refrigerated Coconut Cream (if you want the cheesecake to be more dense omit the coconut cream and add another cup of pre-soaked cashews)
1 tsp Vanilla Extract
Cherry Layer Ingredients:
2 Cups Pitted Cherries (I used frozen organic cherries)
1/2 tsp Almond Extract
1 Tbsp Fresh Juice from an Orange
1 Tbsp Maple Syrup (Coconut Sap or Agave - to make this sugar free you can use drops of stevia to taste)
Chocolate Layer Ingredients:
4-5 Large Avocados (pitted)
1 tsp Vanilla Extract
3 Tbsp Cocoa Powder
4 Tbsp Maple Syrup (Coconut Sap or Agave - to make this sugar free you can use drops of stevia to taste)
Add a thin layer of slivered almonds to the bottom of your spring form pan (I used mini spring form pans 3-4 inches to give the cheesecake a higher look. You can use an 6-8 inch pan just know that your cheesecake won't be as tall. I suggest smaller is better).
Place all cheesecake ingredients into your food processor and blend until as smooth as possible. This will become more smooth as it sets in the freezer.
Layer cheesecake over slivered almonds and place in the freezer.
Pulse all cherry layer ingredients until mixed yet still chunky layers of cherries are visible.
Remove from freezer, layer cherries over top of cheesecake and place back in the freezer.
Place all chocolate layer ingredients into your food processor and blend until completely smooth.
Again, remove dish from the freezer, layer your chocolate layer on top of your cherries.
Place whole cherries randomly over the top of your cheesecake if you desire and place in the freezer for at least 4 hours.
Remove directly from freezer before slicing and serving.
DAMY Members - one slice of this delicious cheesecake is a great treat option.
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Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go here!
Amy Layne is the Co-Founder of DAMY Health Online & The Healthy Rebel App. She is a Holistic Nutritionist and Coach specializing in lifestyle transformation, goal-realization and living your best life overflowing with abundance and self-love. She is also the creator of the world famous Bikini Body Program, 21 Day Vegan Cleanse Challenge, author and original whole-food recipe creator. Amy is passionate about guiding others to a light and freedom-filled life. Have Amy be your guide today!
“By the end of the 12 weeks I lost a total of 38.6 pounds. I lost 5.5″ from my bust, 6″ from my waist, and 5.25″ from my hips for a total of 16.75″ lost. As of this point I don’t even have to unbutton or unzip my pants to get them off…I guess I need to go shopping!”
All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com.
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