This is perfect for those who like to make the healthy choices but still have a bit of a sweet tooth! I find my Raspberry & Coconut Cheesecake hits the spot, and the best bit is that it’s raw so you get the maximum nutrients out of your food, refined-sugar free so you know you are only feeding your body pure goodness and vegan friendly too.
For a little nutrient update, this cheesecake has had a massive overhaul and rather than making us feel guilty it actually provides us with lots of lovely nutrients – yes I’m actually saying it’s good for you! Cashews are rich in magnesium and iron which are both fundamental for energy production. The raspberries and lemon bring Vitamin C to the party which are great for your skin and tissue production/repair. Then there is dietary fibre in all the ingredients but dates and almonds are the main contributors, it may seem common sense but fibre is great for keeping your digestive system healthy and can improve your blood cholesterol health!
Ingredients
280g Cashews
140g Almonds
100g Coconut cream
200g Medjool dates
140g Raspberries (or any fruit you like, but strong flavours work best!)
2 tbsp Coconut oil
1 tsp Vanilla paste
Half a lemon
Sprigs of mint
Instructions
- Line an 8″ square tin with baking paper (for easy removal I like to use a loose-bottom tin)
- Place the cashews in a bowl, pour over boiling water until fully submerged, cover with tinfoil and leave for 20 minutes
- Meanwhile, in a blender add the almonds and blitz until you have fine ground almonds, then add 150g Medjool dates and blitz until well combined
- Press almond and date mixture into the bottom of the tin, making sure to press down firmly in the corners
- Place the tin in the freezer while making the second layer
- Drain the cashews and add half of them to the blender with coconut cream, coconut oil, vanilla paste and juice of half a lemon, blitz until you have a smooth creamy consistency
- Remove tin from freezer and pour on the second layer, smoothing mixture with the back of your spoon to create an even layer
- Place the tin back in the freezer while making the third and final layer
- Add the remaining cashews, dates and your chosen fruit to the blender (reserving a handful of fruit to scatter on top), blitz until smooth and creamy
- Remove tin from freezer and pour on the third layer, again roughly smoothing the mixture out
- Scatter the reserved fruit pieces on top and a couple of sprigs of mint to complete
- Then simply return to the freezer for another 90 minutes before it’s ready to serve
I like to cut mine up into small bars at this point and return to the freezer so whenever I need a sweet creamy pick-me-up they are readily available in the freezer! I love this cheesecake with all the berry flavours but next I want to try blackcurrant, what will you try?
I would love to see how you get along with the recipe, if you have some pictures remember to tag @boolovesbaking on Instagram!
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Boo 💚
