My RAW Raspberry Cheesecake


Everyone seems to be CRAZY for a raw cheesecake these days.. who can blame them there delicious!! As well as being yummy they are also very versatile, nutritious and indulgent! 

I thought I would make my own. I like to make my recipes super simply and easy to digest for the general public. For this reason I've keep only one layer to my raw cake, still perfectly sweet BUT if you want to be extra naughty your welcome to add another layer on top!

Anyways ill stop rambling, LETS GET NON COOKING - see what I did there lol
Screen Shot 2017-09-14 at 1.37.15 pm

YOU WILL NEED: 

BASE LAYER
  • 3 tbs of cacao powder
  • 1 1/2 cup of rolled oats (GF- almond meal instead)
  • 2 cup of soaked pitted dates
CHEESE CAKE LAYER
  • 2 cups of soaked cashews (soaked for between 4-8 hours)
  • 1 1/2 cup of raspberries (you can use frozen)
  • 3 tbs of rice malt/maple syrup
  • 1/2 cup of non diary milk or water
  • optional 1 tbs of vanilla

METHOD:

BASE

In a food processor ground your rolled oats into a flour

Now add all your other base ingredients to the mix and blizt in till a sticky-like texture is formed.

Push down firmly onto a lined cake tin and pop into freezer while you make your raspberry cheesecake layer.    

CHEESECAKE LAYER

In your food processor ground your cashews with half a cup of non diary milk or water.

Now add in your raspberries and rice malt syrup. Pulse for about two minutes.

Pour cheesecake layer on top of base layer and freeze for a minimum of four hours.

Cut up into cake slices and enjoy!!
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Comments

  • Linda Witt
    REPLY

    Freeze for minimum of 4 hours? So, can I make it the day before and leave in the freezer or do I take it from freezer and put in fridge after four hours? Thanks
    This is for my daughter’s 18th birthday, so I want to get it right.. It looks delicious!

    October 24, 2017

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