raspberry cheesecake with chocolate crust

cheesecakeWere you lucky enough to have a piece of this at the Toowong Christmas morning tea? We quickly snapped a photo before it was all gone! Thanks Maddie for sharing this recipe with us!

Crust

1 cup desiccated coconut
1 cup brazil nuts/assorted nuts
10 dates, seeds removed
1 tablespoons cacao/cocoa/carob

Blend until well combined. Press firmly into a 20cm spring form cake pan.

Cheesecake – Part one

2 cups frozen raspberries/mixed berries
8 medjool dates, seeds removed
1 teaspoon vanilla

Blend all ingredients until well combined, spoon into a bowl and set aside.

Cheescake – Part two

2.5 cups (350 grams) raw cashews
3 heaped tablespoons coconut oil
1 teaspoon vanilla
Juice of one lemon
1/2 cup water or coconut water

Blend all ingredients until very well combined and without any visible grainy bits. This will take some time, scrape the mixture onto the blades and repeat until you have a lovely smooth consistency. Once you are happy with the texture, add half of your raspberry mixture and blend until well combined, repeat with the remaining raspberry mixture. Spread the cheesecake mixture over your base and leave to freeze for several hours or overnight. Enjoy!

If you are not using a high speed blender you may want to pre-soak your cashews for 2-6 hours prior to making the cake, to do this simply put the cashews in a bowl and cover up to an inch above the cashews with water, drain away the soaking water prior to making the cake. If you are choosing this method you would omit the coconut water from the recipe.

 

Recipe sourced from Bianca Slade at Wholefood Simply – check out the site for many wonderfully healthy & delicious recipes!