½ cup almond flour (made with raw almonds ground in a coffee grinder or food processor)
½ cup brown rice flour
1 Tbsp. cold butter, cut into small pieces
1 Tbsp. maple syrup
1 tsp. vanilla extract
pinch of sea salt
1 – 2 tsp. ice cold water if necessary
Preheat oven to 350º F. Combine all ingredients except for water in the food processor. Process for about 30 seconds. It should form a slightly crumbly dough. If it is too crumbly to handle, add a small amount of ice cold water and process another 10 – 15 seconds. Press the mixture into a 6-inch spring form pan. Bake for 15 minutes until slightly golden. Remove from oven and allow to cool thoroughly before adding the filling.
7 oz. 71% cocoa organic solid chocolate
700 grams silken tofu (2 boxes of MoriNu® firm silken tofu works well)
6 drops stevia liquid extract or to taste (optional if using sweeter chocolate)
1 tsp. vanilla
Melt the chocolate in a double boiler until just melted. Meanwhile, put the tofu into the food processor with the stevia and vanilla and process until completely smooth. Once the chocolate is melted, add it to the tofu mixture and process till well blended. Add more stevia if necessary to taste and blend well. Put the filling into the cooled spring form pan prepared crust. Refrigerate for a minimum of 8 hours.
Combine 1 pint of fresh or frozen raspberries or strawberries with the juice of one lemon. For sweetening, add 5 – 10 drops stevia to taste. Blend in the food processor till smooth. Refrigerate until ready to use. Spoon this sauce over a slice of cheesecake when serving. Garnish with a sprig of mint.