Raw desserts are so hot right now. Yesterday I went raspberry picking and so it’s only natural that I whip the little red gems up into something delicious today. I’ve tried my best to make this recipe dim-wit proof. As indicated, most of the ingredients are adaptable so hopefully you won’t have to go through too much trouble to source out the ingredients. Also, once you master the basics of this recipe, I totes recommend you get your picasso on and add some extra bits and pieces; peanut butter, cacao, caramel, orange zest etc etc to name a few.
i’m all about that base:
1 cup medijool dates*
1 cup raw nuts (almonds, walnuts or macadamia)
1-2 tbsp water (only to be used if the mixture isn’t sticking together)
2 cups raw cashews (soaked in water for 2-4 hours then drained)
juice of 1 lemon
1/3 cup coconut oil (melted)
1/2 cup full fat coconut milk
1/2 cup sweetener (honey, maple syrup or agave syrup)
1 tsp pure vanilla extract
1 cup frozen fruit (i used raspberries)
4 medijool dates
2 tbsp coconut milk
fresh fruit to decorate
*if you don’t have medijool dates, use regular dates but make sure to soak them for a couple of hours to soften them up.
1. In a food processor, blend the nuts into a fine meal (my food processor is kinda shit so the nuts turned out quite chunky but that’s OK).
2. Add the dates and process until the mixture starts to come together. If the mixture isn’t sticking when you squeeze a bit between your fingers then add 1 or 2 tbsp of water.
3. Using your fingers, carefully smoosh the crust mixture into a greased muffin tray (a silicon tray is most ideal) then pop into the freezer to set.
4. Wash your food processor then process all of the filling ingredients together for about 5 minutes or until nice and creamy.
5. Divide creamy deliciousness evenly among the muffin tins and return tray to freezer.
6. Make yourself cuppa or alternatively, take a nana nap (for best results; 45-60 minutes).
7. Wash your food processor again (sorry, it takes endurance becoming a domestic goddess) then blend together the frozen fruit, dates and coconut milk until silky smooth.
8. Pour topping on top of the cheesecake layer (make sure the cheesecake layer is somewhat set and not still runny) then return to freezer for at least 4 hours.
9. To serve, place cheesecakes in the fridge for 10-15 minutes to thaw. Alternatively, keep at room temperature for 5 minutes or less.
10. To finish, make em instagram-worthy by topping with fresh berries.
PS just to give you a rough idea of how much healthier and more nutritious these babies really are compared to a typical cheesecake recipe, the following ingredients are what Jaime Oliver’s classic New York cheese is made up of: digestive biscuits (processed, obviously), butter, caster sugar, cream cheese, cream and white sugar – yeahnah.