RAW RASPBERRY CHEESECAKE

I honestly believe this is one of the most delicious raw desserts I have ever made. It’s lucky there was anything left to layer on top of the base as I came close to eating it straight out of the bowl. It’s hard to believe this isn’t just healthy, but actually packed with nutrients. It’s indulgent, light and definitely a show-stopper.

RASPBERRY & MATCHA RAW CHEESECAKE

  • 250g cashews (soaked in hot water for at least an hour)
  • 150g almonds
  • 8 medjool dates
  • 2 tbsp coconut oil
  • 4-heaped tbsp natural yoghurt
  • 1tbsp Sugavida (Palmyra Jaggery)
  • 2 tbsp ground flax
  • 2 large handfuls of raspberries
  • 1 tsp good quality matcha tea
  • edible flowers to decorate with

You’ll need a round cake tin (preferably 22inch) with greaseproof paper on the base.

For the base, start by placing the almonds in a food processor and blitzing until they are broken down but not completely powdered. Then remove the pip from the centre of the dates, roughly chop them and blitz them with the almonds and coconut oil. When I made this it was pretty hot so my coconut oil was liquid. If yours is solid, pop it in the microwave for a couple of seconds.

You’ll need to blend this until all the almonds and dates are fully mixed into a sticky mix. Then spread it out on the base. You’ll probably need to use your fingers or whatever you can get your hands on. Just make sure it’s compactly pushed in and as flat as you can get it.

Next, drain the soaked cashews and place them in the blender along with 3 of the 4 tbsp of natural yoghurt (keep 1 tbsp to the side) and 1 tbsp of Sugavida. You’ll need to blend this until it’s a smooth cream with as few cashew lumps as possible.

Then take out half the cream from the blender and put it in a bowl to the side. Add in the raspberries and continue to blend it until the raspberries are all blended up. You’ll need to then spread that out on top of the base.

To the other half of the cream add the remaining yoghurt and the tsp of matcha and mix it until it’s evenly distributed.  Then spread this on top of the raspberry layer.

You can then decorate it with edible flowers, extra raspberries, nuts or whatever else you have lying around. Pop it in the fridge to firm up a bit before you try to remove it from the cake tin. 

Enjoy! 
Anna x