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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, found in our September GoodnessMe Box! Sign up to GoodnessMe Box here!
Raw Raspberry and Coconut Cheesecake
Ingredients:
Base:
- 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
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!