It's spring time! And what better way to get into the swing of the new season by celebrating with cake - raw raspberry and coconut cheesecake in fact! This wonderful recipe has come from our friends at Clean and Green Wholefoods, that have added an extra anti-oxidant burst of flavour to the cheesecake with their Beauty Berries superfood powder, which you can find in our September GoodnessMe Box! Grab your box here!
Recipe: Raw Raspberry and Coconut Cheesecake
V | GF | DF | Serves 18
- ¾ cup walnuts
- 1 cup almonds
- 6-7 medjool dates, pitted
- 2 tbsps cacao powder
- 2 ½ tbsps coconut oil
- 1 pinch himalayan salt
- 1 handful of raspberries, for scattering
- 2 cups raw unsalted cashews, soaked in a bowl overnight
- 1 cup coconut yoghurt
- ¾ cup coconut cream
- ¾ cup coconut butter, melted
- ⅓ cup rice malt syrup
- ½ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 lime, squeezed
- 1 cup frozen raspberries
- 1 tbsp rice malt syrup
- 1 tbsp lemon juice
- ½ tbsp Beauty Berries
Line a medium sized baking dish or cake tin (including the sides) with baking paper.
In a food processor or a high-speed blender, blitz the base ingredients (except the raspberries) until a crumb like consistency. Scoop the base into the baking dish or tin and flatten evenly with a spatula. Carefully scatter some raspberries on top of the base.
In a blender, add the filler ingredients and blend until a smooth “cheese” like consistency. Pour this mixture on top of the base and raspberries and again flatten out with a spatula.
Add the raspberry coulis ingredients to the blender and blend until smooth. Spoon the coulis over the filling layer. Using the bottom of a spoon, carefully swirl the coulis to make a marble pattern.
Cover the cheesecake and place into the freezer for a minimum of 4 hours before serving. Enjoy!