Punnet Cacao & Raspberry Cheesecake
(Gluten free, refined sugar free, vegan)

Base
1 cup cashews
1 cup almonds
1 cup coconut, dried
1 cup dates, chopped
3 tbsp cacao powder

Put all nuts, coconut and cacao in a food processor. Blitz until consistency of fine breadcrumbs. Add in dates and blitz until mixture comes together and dates are processed. Press mixture into a loose bottom cake tin. Use the back of a dessert spoon to smooth layer out.

Cacao filling
1½ cups cashews — soaked in cold water for a minimum of 4 hours
½ cup Canadian maple syrup (not maple flavoured syrup)
½ cup lemon juice
3 tbsp cacao powder
1 cup organic fair trade coconut oil, melted

Put all ingredients except coconut oil into a high speed food processor and blend on high for 3–5 minutes until mixture is smooth and creamy, add in coconut oil while the motor is running. Once incorporated pour onto the nut base.

Raspberry filling
1½ cups cashews – soaked in cold water for a minimum of 4 hours
½ cup Canadian maple syrup (not maple flavoured syrup)
½ cup lemon juice
1 cup fresh or frozen raspberries
1 cup organic fair trade coconut oil, melted

Put all ingredients except coconut oil into a high speed food processor and blend on high for 3–5 minutes until mixture is smooth and creamy, add in coconut oil while blender is running. Once incorporated pour over cacao mix. Use a dessert spoon to swirl the two mixtures together, place in the fridge to set.

Raspberry Fluid Gel
500g fresh or frozen raspberries
½ tablespoon agar powder
¼ cup maple syrup
Blend raspberries and maple syrup until smooth. Pass through a fine sieve. Put 1 cup of the mixture into a small saucepan and whisk in the agar powder. Heat until it reaches boiling point to activate the agar. Once boiling point is reached, remove immediately and add back to the rest of the raspberry pulp. Pour over your set cheesecake and allow to set in the fridge for at least 30 minutes.

Keep refrigerated and serve when ready.

Punnet Cacao Raspberry Cheesecake

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