Raw Berry Cheesecake
This decedent dessert is always a winner. It is so easy to whip up and it’s really healthy too, being rich in protein and healthy fats, as well as containing calcium, zinc, magnesium, and plenty of free radical fighting antioxidants.
* Vegetarian, Vegan, Gluten-free
½ cup almonds
4 tbsp desiccated coconut
¾ cup medjool dates, remove seeds
2 cups cashew nuts, soaked overnight
2 tbsp coconut oil, melted
¾ cup coconut milk
3 tbsp maple syrup
1 tsp vanilla bean paste
Juice of lemon
¾ cup fresh blueberries
¾ cup fresh raspberries
Soak cashews overnight in water.
Place dates, almonds, and coconut in your food processor, then pulse until well combined with chunks of almond.
Press date mixture into a cheesecake tin. Then place base in the freezer while you are making the filling.
In your food processor place cashews, coconut oil, coconut milk, maple syrup, vanilla bean paste, and lemon juice, and blend until smooth and creamy.
Pour half of the mixture onto base, spreading out evenly, then place raspberries evenly over filling, pressing them into mixture.
Add blueberries to food processor and blend with remaining mixture.
Pour blueberry filling over raspberry layer then place in the freezer for 3 hours. Take out of freezer 30 min before serving. Serve topped with lovely fresh berries and almonds, coconut flakes, or you can make a raspberry coulis to drizzle over the top. Enjoy!