Monday, 31 October 2011

Raw Raspberry cheesecake

 ( Dairy free raw cheesecake )


For the crust:

  • 2 cups of raw macadamia nuts 
  • 1/2 cup of (pitted) dates
  • !/4 dried coconut 
For the "cheese":
  • 3 cups of chopped cashenuts, soaked for at least 1 hour
  • 1/2 cup of lemon or lime juice
  • 1/2 cup of honey
  • 1 tsp vanilla
  • 1/2 cup of coconut oil
For raspberry sauce:
  • 1 bag of raspberries
  • 1/2 cup of dates
To make the crust process the macademia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8-9 inch pan. Press crust onto the coconut. ( that will prevent it from sticking.

To make the cheese, blend the cashewnut, lemon honey, warmed coconut oil, vanilla and a bit of water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust then Place into the freezer until firm.

Remove it until its frozen and place it to a serving plate.

To make the raspberry sauce, process the raspberries and dates in the food processor until well blend. Por the sauce onto the cake.

Ready to serve, Enjoy :)


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