If you are looking for a healthy dessert that looks and tastes fabulous... this Raw Cheesecake is exactly that! It tastes divine and is sooooo easy to prepare – and yes, it's gluten free, dairy free, and vegan.
- 1 cup of raw macadamia nuts
- 1/2 cup medjool dates (pitted)
- Shredded coconut
- 1 ½ cups raw cashew nuts
- 1 ½ cups raw macadamia nuts
- ¾ cup coconut oil
- ¾ cup rice malt syrup
- 1 tablespoon vanilla extract
- ½ cup lemon juice
- 2 cups frozen berries (I use Oob Organic combination of Strawberries, Raspberries and Blueberries)
- ½ cup medjool dates (pitted)
Sprinkle the base of your cake tin with the shredded coconut. Blend the macadamias and dates at high speed in a powerful food processor or Thermomix until it gets a crumbly texture. Spread the mixture on the base of the pan.
For the filling, mix the ingredients on high speed until it reaches a creamy consistency. Depending on your food processor, you may also need to add a little bit of water (I use a Thermomix and haven't needed to worry about this). Spread the creamy filling on top of the macadamia nut base and put the tin in the freezer for at least an hour.
After waiting at least an hour, blitz the frozen berries and dates at a high speed. Spread the topping evenly over the top of the 'cake' and then freeze it again for a few hours. This is the perfect recipe to prepare the night before entertaining. Remove it from the freezer half an hour before serving. If you have any leftovers, just refreeze this delicious raw cheesecake and enjoy again later!