Chocolate and Raspberry “Cheesecake” Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 185 g (1 1/4 cups) raw almonds
• 20 g (1/4 cup) quinoa flakes
• 80 g (1/4 cup) maple syrup
• 30 ml (2 tbsp) cocoa
• 30 ml (2 tbsp) light olive oil
• 2.5 ml (1/2 tsp) vanilla extract
• 1 ml (1/4 tsp) almond extract
• 0.5 ml (1/8 tsp) salt
• 210 g (1 1/2 cups) cashew nuts
• 240 g (1 cup) water
• 320g (1 cup) maple syrup
• 340 g (1 12 oz packet) organic soft tofu
• 30 g (1/3 cup) cocoa
• 30 ml (2 tbsp) cornstarch
• 15 ml (1 tbsp) agar-agar powder
• 7.5 ml (1 1/2 tsps) vanilla extract
• 7.5 ml (1 1/2 tsps) almond extract
• 195 g (1 1/2 cups) raspberries, fresh or frozen
• 105 g (1/3 cup) maple syrup
• 37.5 ml (2 1/2 tbsp) organic cornstarch, diluted in the same amount of water