Raw Raspberry and Coconut Cheesecake

Raw Raspberry and Coconut Cheesecake

Ingredients:

Base:

1/2 cup of nuts (we love walnuts or almonds)
1/2 coconut flour
6-7 medjool dates, pitted
2 tbsps cacao powder
3 tbsps coconut oil
1 pinch himalayan salt
1 handful of raspberries, for scattering

Filling:

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

Raspberry Coulis:

1 cup frozen raspberries
1 tbsp rice malt syrup
1 tbsp lemon juice
½ tbsp Beauty Berries

Method:

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!