At first glance, this cheesecake may look complicated but it’s actually very easy to make. The marbled effect is sure to impress even those who don’t usually eat raw food, and it looks stunning on a cake stand as a centrepiece.
This raw cheesecake recipe is gluten free, dairy free, cane sugar free, paleo AND vegan friendly. Talk about a people pleaser! And did I mention it’s also super healthy?
These stunning photos above were taken by the very talented Byron Bay food stylist Wanda Chin from Wandertrail. I love the colours in her pics – they’re so dreamy.
Ok, down to business…
For this recipe you will need:
- A food processor
- A high speed blender
- A 20cm springform cake tin
1 cup almonds
1 cup desiccated coconut
3/4 cup plus 1 tsp coconut oil
500g cashews, soaked in water for 2 or more hours
1/2 cup maple syrup
1 1/2 cups strawberries
1 1/2 cups blueberries
Fresh berries and/or edible flowers to garnish
Let’s do this!
In a food processor, whizz your almonds, desiccated coconut and 1 tsp coconut oil until slightly sticky. It’s ready once it sticks to the sides of the food processor when pressed with a spatula.
If the mixture isn’t coming together, add a teaspoon of water and process again briefly.
Press your mixture firmly into the bottom of the springform tin, making sure it’s flat and even throughout.
Next, add your cashews, remaining coconut oil and maple syrup to your high speed blender and blend until silky smooth.
Pour out half your mixture into a bowl and set aside.
Add your strawberries to the mixture in your blender jug, and blend until smooth.
Carefully tip your strawberry mixture into the springform tin in 4 or 5 large dollops, leaving spaces in between.
Next, tip the other half of your cashew mixture into your blender jug, add the blueberries, and blend until smooth.
Then, pour the blueberry mixture into the gaps between the strawberry mixture in your tin. You should see a 2-tone effect.
Finally, drag a chopstick or butter knife through your mixture in a large spiral, starting from the outside of the tin and finishing in the middle. Do not overdo this step – about 4-5 laps of the tin should do it – just enough to gently integrate the two mixtures and create a marble effect.
Pop your cake into the freezer for 2 hours.
Remove from freezer 10-15 minutes before serving.
Decorate with fresh berries and/or edible flowers just prior to serving.
Note: This blog post contains affiliate links. But I only promote products that I truly love and believe in!
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