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Relaxed Recipes

Wild Raspberry Cheesecake

pepper - december 16

   Base:
   1  cup walnuts
   1 cup shredded coconut
   1 cup dates
   ½ cup chia seeds 
   ¼ cup coconut oil
 
   Place walnuts and shredded coconut into food processor.
 
   Wiz till finely ground.
 
   Next add dates and blend till dates.
 
   Combine evenly with other ingredients.
  
   Finally chia seeds and coconut oil.
 
   Blend till evenly combined.
 
   Line base of 20 inch spring form tin with baking paper.
 
   Press base mixture onto cake tin base.
 
   Place into freezer while preparing raspberry topping. 
 
   Raspberry Topping:
 
   2  cups raw cashew nuts.
   Pre soak for 3-6 hours then drain.
   1 ½ cups raspberries (fresh or frozen)
   1 cup coconut cream (add a little more if needed to blend)
   ¼ cup coconut oil
   3 tbs raw honey or maple syrup
   2 tbs fresh lemon juice
   1-2 tsp vanilla extract
 
   Place all ingredients in food processor and blend till completely smooth. Remove cake tin from freezer and pour over base.
 
   Place back in freezer and freeze for a minimum of 4 hours,    overnight is best. Remove from freezer 15 minutes before serving.
 
   Find out more at lvs.com.au and check out Giselle’s beautiful instagram account @Nourished4life.
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