Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

(Gluten Free, Paleo + Vegan)

Raw desserts are often very sweet, even though they claim to have no refined sugar. This ‘cheesecake’ is creamy but not overly sweet. You can swap out the raspberries for any other berry or fruit.

For the crust
1 cup walnuts
¾ cup almond flour
3‒4 pitted dates
3 tbsp coconut oil
1 tsp cinnamon
¼ tsp salt

For the cheesecake
2 cups raw cashews soaked in cold water for at least four hours or preferably overnight
200ml coconut cream
¼ cup coconut oil, melted and cooled
¼ cup + 1 tbsp pure maple syrup
2 tbsp fresh lemon juice
1 tbsp vanilla extract
2 tbsp raspberry powder

For the raspberry layer
2 cups frozen raspberries
1 tbsp fresh lemon juice
2 tbsp chia seeds

Grease an 18cm spring-form pan with coconut oil.

Add the walnuts, almond flour, dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverise until it comes together into a sort of sticky dough. Press evenly into the bottom of the prepared pan.

Drain the cashews and place in the same food processor along with the coconut cream, coconut oil, ¼ cup of maple syrup, lemon juice and vanilla. Blend for about 2 minutes, or until the mixture is silky smooth and creamy, scraping down the sides as necessary. You may need to add a bit more coconut cream or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.

Once smooth, taste and adjust the sweetness/tartness levels by adding more maple syrup, vanilla or lemon juice, if desired.

Pour two-thirds of the filling over the nut base, smooth the top and place in the freezer.

Add the raspberry powder and extra maple syrup to the remaining batter and blend to incorporate. Spread this over the first layer and return to the freezer.

Rinse out the blender and add the raspberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.

Freeze to set for at least 3 hours or until completely firm before slicing and serving.

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