RASPBERRY CHEESECAKE
Recipe & Photo by MARLIES HARTMANN
AUTHOR NOTES
This cake has been decorated with pistachios, raspberries, edible flowers. You can however get creative with your garnishes and try goji berries, dried coconut etc. This is the best cake ever and we hope you enjoy!
SERVES: 5-6 inch springform cake tin / Or double recipe for 9-10 inches springform cake tin
PREP TIME: Aprox 20 Minutes + Freezer setting time
DIETARY CONSIDERATION: Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free
INGREDIENTS
Cake Crust
4-5 Dates
1 Tbs Almond Butter
1 Tbs Melted Coconut Oil
1/4 Cup Shredded Coconut
Cake Filling
1 1/4 cup Soaked Cashews (cover with water for 4 hours or overnight in fridge)
3 Tbs Liquid Sweetener (Honey, Agave, Rice Malt Syrup)
2 Tbs Lemon Juice
3/4 Cup Raspberries (Plus extra frozen raspberries for optional garnish)
3 Tbs Melted Coconut Oil
Chocolate Sauce:
2 Tbs Cacao Powder
2 Tbs Melted Coconut Oil
1 Tbs Liquid Sweetener
Garnish:
Crushed Pistachios
Raspberries
Edible Flower Petals
DIRECTIONS
Crust: Place all ingredients in food processor and process until crumbly but sticky. Press crust evenly and firmly into the bottom of a small oiled springform (5-6 inches. or double recipe for 9-10 inches) and place in freezer to set.
Cake Filling: Drain and rinse cashews. Place in high speed blender with lemon juice, sweetener, raspberries and melted coconut oil. Blend until smooth and whipped. Pour cake evenly on top of crust and tap on counter to settle. Place in freezer for 4 or more hours or until hard.
Chocolate Sauce & Garnish: Place on counter for 1 hour, or in fridge for 6 hours to thaw. When ready, mix up the chocolate sauce and set aside. Crush up a handful of frozen raspberries and pile on top. Drizzle on chocolate sauce and top with crushed pistachios and a few edible flower petals.
Enjoy!!!