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raw raspberry cheesecake

I LOVED this raw raspberry cheesecake, it is honestly one of my favourites. Gluten, dairy and sugar free – yay! And also suitable for vegans.

Base Ingredients

  • 1 cup almonds (or nuts)
  • 12 fresh dates
  • 1/4 cup shredded coconut

Filling Ingredients

  • 2 cups cashews (soaked in water for 6 hours)
  • 1/2 cup maple
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 1 cup raspberries (fresh or frozen)

Method

  1. Blend all base ingredients in a food processor, until it starts to stick together.
  2. Press into the base of a linked baking tin.
  3. Place all filling ingredients (except raspberries) in a high speed blender and process until thick and smooth.
  4. Pour half of this mixture into the base and place in the freezer.
  5. Add raspberries to blender and blend well.
  6. Gently pour over the into the baking tin.
  7. Set in freezer overnight.

Here’s another picture because they were so good!

raw raspberry cheesecake

If you want to know how to fit treats like this into a balanced nutrition program, have a look and my eBooks! It has a step-by-step 8 week clean eating program (no 2 days are the same) and includes healthy treats like this. Find out more about my eBooks here. xx

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