RAW RASPBERRY CHEESECAKE
Apr 04, 2017I'm not a huge dessert maker but this one is always a go to when I need to make something for a celebration. It super quick to whip up and I also like that it freezes well because the problem with desserts is once you make them someone needs to eat them in the next few days (because I hate food going to waste :P). This way you can enjoy a slice and then freeze until a later date.
Just remember that raw desserts are made with whole, nutritious ingredients but are very rich and energy dense so to ensure you keep your diet balanced stick to just a small piece every now and then.
Serves 10-12
Ingredients
Base:
1 cup almonds
1/2 cup sunflower seeds
2/3 cup dates
2 teaspoons coconut oil
pinch of salt
Filling:
2 cups cashews, soaked for at least 2 hours
1/2 cup coconut cream
1/2 cup Greek Yoghurt (optional if you want to keep it dairy free)
1/4 cup coconut oil
1/4 cup maple syrup
1 teaspoon vanilla essence
1 cup raspberries
Directions
Blend all base ingredients, press into base of a lined spring form cake pan and place in the freezer for 15 minutes. Blend all of the filling ingredients except for the berries until smooth, and then fold through the berries. Pour over the base (top with some extra berries if you like) and freeze for at least 2 hours. Take out of freezer 20 minutes before serving to soften slightly.
