Easter recipe #2! This time around it's an aesthetically pleasing and delicious naturally blue-colored stracciatella cheesecake. Not familiar with stracciatella? It's essentially European chocolate chip. This cake looks complicated but is actually foolproof, and makes for the perfect springtime dessert with that robin's egg blue hue and date-sweetened robin's egg truffles in a healthy chocolate tuile "nest." A little tangy, very sweet, vanilla forward, and flecked with fine chunks of my Date-Sweetened Dark Chocolate with an ultra chocolatey crust and decadent stracciatella truffles, this cheesecake is beyond drool-worthy. Just looking at how beautiful it is is drool-worthy! The filling is creamy and mousse-like and the crust is chewy. As always, this cheesecake is vegan, gluten-free, and refined sugar free, and this time around is raw and paleo. This cake will become an instant favorite once you get a bite, trust me.
Raw Robin's Egg Cheesecake (Blue Stracciatella Cake) (Raw, Vegan, Paleo, Refined Sugar Free)
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