I used to do a lot of baking and I am a big treat person but ever since I started Kayla I don’t bake as much as I used to because most yummy baking things have lots of bad fats in them!! I have been meaning to get into the healthy treat cooking and baking for a while and just haven’t got around to it but then I stumbled upon this recipe and I knew I had to try it not only did it involve no baking but it also involved a healthy version of cheesecake. HELLO!!
Ingredients – makes about 12 serves
Base:
- 70g raw almonds
- 45g desiccated coconut
- 1 tbsp cacao powder
- 10 pitted medjool dates
Filling:
- 280g raw cashew nuts
- 1 tsp vanilla extract
- 125ml coconut oil
- 150g honey
- 1 lemon
- 140g raspberries
- 200g coconut yoghurt
Topping:
- Freeze-dried raspberries or fresh raspberries. Or both if your feeling decadent!
Method – takes a few hours with freezing and soaking involved but there are breaks in between parts!
- Put the cashew nuts into soak in hot water for 2 hours.
- Soak the dates in warm water for 10 minutes. Squeeze out excess water and make sure there are no pips in the dates.
- Line a 20cm spring form cake tin with greaseproof/baking paper
- Blend the almonds, coconut, cacao powder and dates together in a blender until well combined. When I did this the mixture went quite warm and therefore was quite difficult to press down into the prepare cake tin. Therefore, I would let the mixture cool down slightly before putting it into the base. I used another put of grease proof paper to firmly press down the base making it even and level. Place the tin in the freezer whilst you prepare the filling.
- Drain and rinse the cashew nuts. Place in a blender with the coconut oil (melted down until its liquid), honey, yoghurt, vanilla extract and lemon juice. Blend until you have a smooth and creamy mixture.
- Spread half of the filling over the base and smooth it with a spatula.
- Add the raspberries to the rest of the filling and blend again until smooth. Carefully spread over the first layer of cheesecake filling and smooth with a spatula. Place in the freezer for 2-3 hours or overnight.
- Remove from the freezer 30 mins before serving. Run a knife around the edge of the cake to loosen it before removing from the tin.
- Sprinkle the freeze-dried raspberries over the cake or the fresh raspberries or both 🙂 Enjoy!
