Raw white chocolate and raspberry cheesecake
Paleo, vegan, raw, dairy free, gluten free, wheat free, grain free, refined sugar free
What you'll need sevres 14 for the base 1 C almond meal 4 dates pinch sea salt 1/2 tsp vanilla extract for the white chocolate layer 1/4 C raw pure honey or maple syrup 60g cacao butter 370g coconut milk 1 tbs coconut oil for the raspberry layer 225g cashews, soaked overnight 210g raspberries 50ml lime juice 1/2 tsp sea salt 175g raw pure honey or maple syrup 1/2 vanilla pod, seeds scraped 125ml coconut oil, melted 1/2 C raspberries | How to make it for the base Blend all ingredients in a food processor until combined well. Press into a lined cheesecake tin. for the white chocolate layer Bring the coconut milk to a simmer and whisk in coconut oil. Melt cacao butter over a double boiler until melted. Pulse in a blender with coconut milk mixture until smooth. Pour over the base and freeze until set. for the raspberry layer Process the raspberries through a sieve. Set aside raspberry pulp to serve. Process cashews, raspberry liquid, lime juice, sea salt, honey and vanilla seeds until smooth and combined. Add the coconut oil and continue to blend until incorporated. Garnish white chocolate layer with whole raspberries. Pour raspberry layer over the white chocolate base and raspberries then allow to set in the freezer before serving. |