Raw Raspberry Cheesecake

Life through food coloured glasses

Just like a cheesecake only healthy. I love that you can create a dairy free raw cheesecake and it doesn't compromise on flavour, taste or texture. This really is a delight to eat and will satisfy every cheesecake craving you have ever had. It is so rich you need to cut small slices. After all you can go back for guilty free seconds.

Serves: 10

Prep Time: 1 hour

Wholesomeness: Gluten Free, egg free dairy free, no refined sugars

Ingredients:

Base

1 cups macadamia nuts

1/2 cup of pitted dates

1/2 cup of walnuts

1/4 cup of shredded coconut

1 tablespoon of psyhillium husks

a pinch of sea salt

Filling

3 cups raw cashews or macadamias, covered and soaked for 2 hours in water or overnight

juice of one lemon

1 cup of coconut cream

1/2 cup rice malt syrup or maple syrup

1/2 cup coconut oil, melted

1 vanilla bean, seeds scraped or one tablespoon of vanilla extract

3 tablespoons of psyhillium husks

a pinch of sea salt

Topping

1 300g packet frozen raspberries, slightly thawed

1/2 cup of pitted dates

2 tablespoons of maple syrup

2 tablespoons of psyhillium husks

Directions Base:

Place the macadamias, dates, walnuts, coconut and psyhillium in a food processor & mix until a wet crumb is formed.

Note: Your mixture should press together like a clasic cheesecake crust. If not then add a teaspoon of melted coconut oil until you achieve the desired consistancy.
Line the base & side of a 20cm round cake tin with some baking paper, pour the mixture into the tin & press down firmly to flatten it. Put it in the fridge to chill until it's firm.

Filling:
Start by blending the soaked cashews, lemon juice, maple syrup, coconut oil, coconut cream, vanilla and salt in the food processor. Blend it up so it's really smooth - it should take around 5 minutes or so. You want the mixture to be light & fluffy. It should be a great creamy colour and free of lumps.
Pour the cheese mixture into the cake tin on top of the base. To even out the surface, give the tin a few light taps on the bench. Pop in the fridge while you make your topping.

Topping:
Blend the berries, maple syrup, psyhillium husks and the dates in the food processor until smooth. Pour this mixture onto your cheese layer & smooth it out with the back of a spoon.
Place the cake tin in the freezer for at least 4 hours or overnight.
This cheesecake is best served just slightly thawed, so give it some time on the kitchen bench to soften before cutting.
It also keeps for a few weeks in the freezer.