A Raw Showstopper With A Tropical Twist!
A perfect raw finale to any occasion
This special treat makes the most of two not so commonly paired ingredients – coconut and raspberries, but this marriage of flavors is just out of this world! So get set to wow your dear ones with its stunning looks and scrumptious flavors.
Coconut and cashews combine to give this light cheesecake a soft creamy texture and the gorgeous red raspberry coulis takes this raw vegan dessert to an all new divine level – both visually and in taste. This raw vegan dessert will make any and every occasion memorable – that’s a given.
Another great thing about this dessert is that it can be made ahead and frozen to be thawed hours before your guests arrive, leaving you relaxed before the fun begins.
Go on and wow your loved ones this piece of heaven on a plate!
Ingredients you’ll need for this recipe:
- 2 ½ cups (300g) Chocolate Buckinis Clusters
- 1 tbsp melted Coconut Oil
- 1 tbsp Coconut Nectar
- 1 cup (125g) frozen raspberries, defrosted
- ¾ cup (90g) frozen raspberries for layering inside cake
- 1 tbsp Coconut Nectar
- 1 tbsp lemon juice
- ⅛ tsp cinnamon
- 3 cups (450g) Raw Cashews (soaked 6 hours, washed & drained)
- 1 ½ cups (375ml) coconut yoghurt
- 1 cup (250ml) coconut cream
- 1 cup (250ml) melted Coconut Paste (place jar in bowl of hot water to melt)
- ½ cup (125ml) Agave Syrup Light (or Coconut Nectar)
- 2 tsp of Vanilla Bean Powder
- zest and juice of one lime
- ½ cup (125ml) melted Coconut Oil
CHOCOLATE SHARDS (OPTIONAL)
- 1 block (80g) 85% Dark Chocolate
- 1 tbsp Coconut Oil
- 1 tbsp Fine Desiccated Coconut
- handful of freeze dried or fresh raspberries
- handful of Choc Coated Cranberries, cut in half
- handful of Choc Coated Incan berries, cut in half
- handful of Caramel & Choc Coated Almonds, cut in half
- chocolate shards, optional
- To make base, process all ingredients in a food processor until crumbly. Lightly press mixture into the base of a greased 23cm spring form cake tin. Smooth out mixture with a spatula and refrigerate.
- To make raspberry coulis, blend 1 cup (125g) defrosted raspberries with coconut nectar, lemon juice and cinnamon until smooth. Set aside.
- To make cheesecake filling, blend all ingredients (except coconut oil) in a high speed-blender or food processor, until completely smooth. This may take several minutes. Slowly add coconut oil, while blender is running and process until completely combined.
- Pour half the cheesecake filling over the base. Spoon raspberry coulis over the filling – take care not to let coulis run out to the edge or the cake will stick to the tin when set. Use a teaspoon to swirl the coulis and filling together, creating a marble pattern. Scatter with ¾ cup (90g) frozen raspberries. Gently pour the remaining cheesecake filling on top.
- Place cheesecake in an airtight container, or cover tightly with cling wrap, and freeze for 5 hours until set.
- Making the chocolate shards is optional, but worth it! Melt chocolate together with the coconut oil in a heatproof bowl. Pour onto a baking tray lined with non-stick baking paper and refrigerate for 10 minutes to firm up a little. Scatter with desiccated coconut and return to freezer to set. Break into shards, place in airtight container and set aside in freezer.
- Remove cheesecake from freezer. If you made the cake in advance and it is completely frozen, defrost in fridge for 6-8 hours. Run a knife around the edge of the cheesecake to loosen it before removing from tin.
- To decorate the cheesecake, sprinkle raspberries in the shape of a moon crest. Arrange choc coated berries and almonds on top. If using chocolate shards, arrange and press lightly into the cake to secure.
- Best eaten within 30 minutes of removing from fridge. Store any leftover cake in an airtight container in the fridge, it will keep for 1 week.
Special Thanks to Loving Net and Anna & Bree for posting this. All pictures are from that post.