21/03/2016
These cheesecakes are a yummy and guilt-free treat!

Words by

Tabatha Turner

Trying to be health conscious but can’t draw yourself away from the dessert menu? We have a solution. Impress yourself and your friends with these delicious raw raspberry cheesecakes and satisfy that sweet tooth guilt free!
 

INGREDIENTS

Base
1 cup raw almonds
½ cup dates
2 tablespoon coconut oil
pinch sea salt
 
Filling
1 ½ cups raw cashew nuts
¼ cup coconut milk
1 ½ cups frozen raspberries
2 limes or lemons (juice only)
1 tablespoon honey or rice bran syrup
6 tablespoons of coconut oil
1 teaspoon vanilla extract
 
Topping
Seasonal fruit (we used figs and raspberries)
Drizzled honey
 
Method
1. Line either four ramekins or one medium sized cake tin with baking paper
2. Put all of the base ingredients into a food processor and blend until the almonds are fine and the mixture is sticky
3. Cover the bottom of the cake tin or each ramekin with a thick layer of the base mixture (approx. 2 cm thick). Freeze
4. To make the topping place the cashew nuts in the food processor and blitz until a buttery consistency is made. It will seem as though the nuts will not form a smooth, oily paste, however keep blitzing! This will take quite a few minutes.
5. Add all of the other topping ingredients into the food processor and whiz until the raspberries achieve a smooth and creamy consistency
6.  Spoon the topping onto the base mixture and put back in the freezer to firm up for another hour
7. To serve, take the cheesecake out of the freezer fifteen minutes before to thaw slightly. Place on a serving platter and top with chosen fruit and honey

Photography: 
Tabatha Turner

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