Raspberry Cheesecake

cheesecake

Crust

1 cup desiccated coconut

1 cup brazil nuts

10 dates, seeds removed

1 tablespoons cacao/cocoa/carob

Blend until well combined. Press firmly into a 20cm spring form cake pan.

Cheesecake – Part one

2 cups frozen raspberries

8 medjool dates, seeds removed

1 teaspoon vanilla

Blend all ingredients until well combined, spoon into a bowl and set aside.

Cheescake – Part two

2.5 cups (350 grams) raw cashews

3 heaped tablespoons coconut oil

1 teaspoon vanilla

juice of one lemon

1/2 cup water or coconut water

Blend all ingredients until very well combined and without any visible grainy bits. This will take some time, scrape the mixture onto the blades and repeat until you have a lovely smooth consistency. Once you are happy with the texture, add half of your raspberry mixture and blend until well combined, repeat with the remaining raspberry mixture. Spread the cheesecake mixture over your base and leave to freeze for several hours or overnight. Enjoy!

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