Raspberry Raw No Bake Cheesecake
- Walnuts 125 g
- Almonds 100 g
- Dates, soaked* 230 g
- Desiccated coconut 70 g
- Raw Cashews, soaked* 300 g
- Lemon Juice 82 g
- Coconut Cream 114 g
- Maple Syrup 2 tbs
- Vanilla Extract 1 tbs
- Raspberries, frozen 500 g
- Dates, soaked* 90 g
Soak the raw cashews overnight or for a minimum of 4 hours in cold water, then rinse and pat dry. Soak the dates in warm water for 10 minutes, then dry them.
Prepare a springform tin by lining it with baking paper and grease the sides with coconut oil. Combine the walnuts, almonds, dates and coconut in a food processor and mix until a crust-like consistency is reached. If you try forming a ball, it should be holding itself together due to the dates. Spread the mixture on the bottom of your pan in an even layer and press it down well. Place in the freezer while you are preparing the filling.
Clean your food processor and prepare it for the next step. Combine the raw cashews, lemon juice, coconut cream, maple syrup, and vanilla extract and blitz on a high setting until smooth. You are aiming for a cream-like consistency but a bit more liquid.
Pour the cream on top of the crust and leave in freezer for about 1 hour. If you would like to have 2 layers, you need to repeat the process.
For the topping you may use raspberry jam or you blitz the 90 grams of dates until a paste-like consistency is reached. Add the frozen raspberries and blend for 3-5 minutes until a thick liquid is formed. Spread on top of the cheesecake and place in freezer for 30 minutes.