Raw Vegan Raspberry Cheesecake
6 January, 2015
By Jenni Madison
Our raspberry raw bars are sooooo popular I thought I'd try the ingredients adapted to make a raspberry cheesecake and it also turned out delicious. Its made with Coconut Magic coconut nectar, coconut oil and desiccated coconut...
Preparation time: 30 minutes
Ingredients for the crust:
Ingredients for the Filling:
2 cups chopped cashews, soaked for at least 2 hours
2 cups of raspberries (if frozen allow to defrost)
1/4 cup of coconut nectar
3/4 cup coconut oil, melted
Juice of 1 lemon
1 teaspoon of vanilla essence
Cacao nibs, desiccated coconut and raspberries to garnish
What to do:
Using coconut oil lightly grease a 20cm (8 inch) spring-form cake tin. Line the bottom of the tin with baking powder.
To make the crust, blend all of the crust ingredients in a food processor until well combined. Press the mixture evenly into the bottom of the tray. Refrigerate while you continue to prepare the filling.
To make the filling, Add all of the filling ingredients to the food processor. Blend until smooth and adjust to taste.
Pour the berry filling mixture onto the crust. Lightly tap the tin on a firm surface to remove any small air bubbles.
Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter.
Defrost in the refrigerator.
Healthy and beautiful
All of the ingredients in this delightful cheescake have nutritional benefits. This cheesecake is sweetened with dates and coconut nectar, which are low GI sweeteners making it a healthy sugar free sweet treat.
Raspberry is a rich antioxidant that helps neutralise free radicals. The anchocyanins present in raspberries have also been known to reduce heart disease and also minimise the effects of ageing. This delicious little red berry is not just a pretty fruit.