Raspberry Raw Cheesecake

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Fan of traditional cheesecake but want to steer clear of all the empty calories, refined sugar and dairy?  If you are a raw food skeptic and have been avoiding raw desserts as you do not think they will have any flavour then I can promise you that this will be the cake to change your mind.  A friend of mine passed this recipe on and since then I have made the cake for a dinner party, birthday and with my 8 year old niece who said "Aunty Juls this cake is yummy are you sure it's healthy?". As this cake is raw there will be no oven needed! All you will need is a food processor/blender and some measuring spoons and cups.  Raw cakes tend to be more expensive due to the ingredients used so save this for a special occasion OR put what you don't eat in the freezer.  I don't think you will have that problem though, this lasted 6 days in my house...

If you cannot find cheap raspberries use any other berry, if you cannot find macadamias then use almonds and to keep the cake filling white don't use berries in the filling.

Prep time: 15-20 minutes.

Crust Ingredients: 1 cup walnuts 1 cup raw macadamia nuts 1/2 cup medjool dates, pitted 1/4 cup dried coconut

Filling Ingredients: 3 cups raw cashews.  Soak overnight or for at least a few hours before using.  1 cup fresh or frozen raspberries 3/4 cup lemon juice 1/2 cup water 1/4 cup coconut sugar (or stevia) 1/4 cup honey, melted 1 cup coconut oil, melted 1 teaspoon pure vanilla essence Pinch himalayan salt

Raspberry Sauce: 1 cup of fresh or frozen raspberries1/2 cup medjool dates, pitted Juice of 1 lemon

Directions:

1. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan.  If you are making mini cheesecakes use a pan with 12 muffin holes.

2. Place the walnuts, macadamia nuts and medjool dates in a food processor or blender and process until smooth.  Then press onto the coconut.

3. Now it's time to make the filling.  Blend the cashews, raspberries, lemon juice, water, coconut sugar, honey, melted coconut oil, water, vanilla essence and salt.  Blend until smooth.  If you would like the filling a bit more tart add extra lemon juice, if you want it pinker add more raspberries.

4. Pour the mixture onto the crust and smooth out with a knife or spatula.

5. To set, place in the freezer. It will take a few hours for the cake to set.  When ready to serve unclip the spring pan and place a sharp knife around the edge of the pan to ensure that the cake does not stick to the sides.

6. When ready to serve make the raspberry sauce so it is fresh.  Blend the raspberries, medjoool dates and lemon juice and pour on top of the cake.  If you have more raspberries use to decorate like I have done.

Enjoy! Jx