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
YOU WILL NEED:
- 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
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.
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.