Ruby Chocolate No-Bake Cheesecake

Instructions

1. 1

   In a medium saucepan over low heat, melt the butter and coconut oil together, stirring occasionally.

2. 2

   In a separate bowl, mix the sugar, ruby cocoa powder, and salt until well combined.

3. 3

   In a large mixing bowl, whip the chilled coconut cream until smooth and creamy.

   Tip: Add a pinch of salt to prevent coconut from becoming too sweet.

4. 4

   Gradually add the sugar mixture to the coconut cream, whipping continuously until well combined.

   Tip: Continue whipping until stiff peaks form.

5. 5

   Fold in the melted butter mixture, followed by the vanilla extract.

6. 6

   In a separate bowl, whip the ruby chocolate until smooth and creamy.

7. 7

   Fold the whipped ruby chocolate into the coconut cream mixture until well combined.

   Tip: Gently fold to avoid deflating the mixture.

8. 8

   Spoon the mixture into a lined or greased springform pan.

   Tip: Tap the pan gently to remove any air bubbles.

9. 9

   Refrigerate for at least 4 hours or overnight until set.

   Tip: Garnish with fresh raspberries and crushed chocolate cookies before serving.