RASPBERRY & VANILLA CHEESECAKE

INGREDIENTS:

This recipe makes 8 Mini Cheesecakes Or One Whole 12″ Round Cake portion

For The Base:

  • 200g of whole raw almonds
  • 100g of buckwheat groats
  • 50g of pitted dates
  • 20ml of coconut nectar
  • 40ml of coconut oil
  • A pinch of pink Himalayan salt

For the cashew nut topping:

  • 500g of whole cashew nuts
  • The juice of half a lemon
  • 1 tsp of vanilla paste
  • 80ml of coconut oil
  • 150ml of almond milk,
  • 1 tsp of ground cinnamon
  • 60ml of agave of maple syrup

Topping:

  • Fresh raspberries and raspberry and chia seed jam.

METHOD:

Firstly, stand your coconut oil in a bowl of hot water to melt it down so that you can use it in liquid form

For The Base:

  • Place the buckwheat, whole almonds, a pinch of salt and a sprinkle of cinnamon to the blender.
  • Blend on full speed to a flour consistency before adding in the dates, once the dates are in it will need blending again for 30 seconds on full speed to break them down into the mix
  • Add the mixture to a mixing bowl, along with the melted coconut oil and coconut nectar before bringing the mix together with your hands.
  • Place the mixture between the 6 moulds and press them in to the bottom of the mould, pressing the mixture down nice and firm.
  • Place in the fridge or freezer to set the bases

For The Cashew Filling:

  • Place the cashew nuts, almond milk, vanilla paste, lemon juice, cinnamon, agave/maple syrup, with a pinch of salt and coconut oil to the blender – blending on full speed to a smooth until it reaches a smooth consistency.
  • Add the cashew filling mixture to the moulds, covering the bases to just over the half way point on the mould.
  • Place in the freezer for around 30-45 minutes to start to set them.
  • Remember this is going to be a two layer cheesecake so only filling half way

Raspberry Topping:

  • Without cleaning the blender of the cashew filling residue, add the raspberries, reserving some whole raspberries for decoration.
  • Blend and leave at room temperature whilst the base and cashew layer sets.
  • Remove the bases from freezer and check they are set before pouring the raspberry topping on.
  • Decorate with raspberry and chia seed jam before placing back in the freezer for 45-60 mins.

Once fully set, decorate with the fresh whole raspberries, extra jam, mint and desiccated coconut.