09 Oct dairy free raspberry and chocolate cheesecake
Gluten Free, Dairy Free, Cane Sugar Free
It’s all about the cheesecake here at the moment (but not for long – dairy free ice-cream and sorbet season is just around the corner!). Here’s a raspberry and raw chocolate number I whipped up… Hope you like it!
1 cup almonds
1 cup dessicated coconut
12 dried dates
a little coconut oil for greasing the tin
1/2 cup coconut oil
2 cups raspberries
1/3 cup coconut nectar (you can use agave, honey or rice malt syrup if you prefer)
100g cacao butter
1 1/2 tbsp coconut nectar
2 heaped tbsp cacao powder
1 tsp vanilla extract
Let’s do this!
Pop your almonds, dessicated coconut and dates into your Optimum blender and blend on a low speed until the mixture becomes slightly sticky. You want it to hold together when you press a small amount between your thumb and forefinger.
Press into the base of a 20cm springform tin which has been lightly greased with coconut oil.
Next, put your cashews into your Optimum blender and blend on a low speed until they have become a nut butter consistency.
Add the rest of the filling ingredients and blend on a medium speed until smooth and silky
Pour into your tin and refrigerate overnight or until set. Or if you’re in a hurry, you can freeze it for a couple of hours.
For the top, grate your cacao butter into a small bowl and then melt gently over a small saucepan of simmering water (double boiler). For your dessert to still be considered 100% raw, do not heat above 46C (it takes a little longer, but it will still melt).
Once melted, whisk in the coconut nectar, cacao powder and vanilla extract.
Decorate the top of your cheesecake with the chocolate, then pop it back in the fridge.