Raw Raspberry & Coconut Cheesecake
45 min Prep, 4 h Cook
Smooth, velvety, fruity and easy to make, the perfect raw cheesecake.
•Soak your cashews overnight replacing the water at least twice. When ready to start making your cheesecake, sieve off the water and pat dry with a towel or kitchen roll.
•We will start with the base. Add your almonds to the food processor and blitz for a few seconds until they crumble into smallish pieces.
•Now add the remaining base ingredients and blitz until the mixture starts to come together. Depending on the dates you are using you may need a little more honey to make it come together.
•Take your spring form pan and spread the mixture over the bottom of the pan. Make sure you compact it down quite well, we want the base to be quite dense. Also make sure you leave a little to make the truffles for the garnish.
•When ready pop the base in the freezer whilst we work on the cheesecake filling. At this point clean your food processor if it needs it.
•Making sure your cashews are now drip dry, add them to your food processor along with the coconut butter and coconut milk (do not shake the coconut milk can! and when you open it remove and use only the top half, i.e. the coconut cream). Then blitz until it forms one mixture.
•Now add the remaining cheesecake ingredients and blitz for as long as it takes for the mixture to become velvety smooth. (This is unfortunately out of our control but from my experience the quality of your raw cheesecake will largely depend on how good your food processor is. The faster it spins the smoother the mixture will become, hence why the top of my cheesecake is a little bumpy, I have a shit food processor (kitchen aid help a brother out!)).
•Once the filling looks lovely and smooth, get the base out of the freezer and pour in half the mixture, making sure you spread it evenly and leave no air bubbles. Now pop it back in the freezer whilst we make the raspberry coulis.
•Melt your coconut oil slowly in the microwave. While the coconut oil is melting either crush your raspberries finely with the back of a fork or put into a small blender. When the coconut oil is completely liquid add your crushed raspberries, honey and beetroot powder or juice. Mix well and then pour over the cheesecake, again making sure it is spread evenly.
•Pop it back in the freezer for ten minutes then remove and add the remaining half of the cheesecake. The leave in the freezer for at least for hours.
•When ready garnish your cheesecake with round balls made from the left over base, goji berries, freeze dried raspberries and you can even scrape some chocolate shards off the back of a dark chocolate bar if you are feeling fancy.
Serving Size 11.5 g
|Amount Per Serving|
|Calories 48 cals||2%|
|% Daily Value*|
|Kilojoules 201.8 kJ||2%|
|Fat 1 g||2%|
|Sodium 36.8 mg||2%|
|Carbohydrate 9.5 g||3%|
|Protein 0.6 g||1%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|