Raw Coconut And Raspberry Cheescake

Raw Coconut And Raspberry Cheescake

This is something to enjoy in moderation

  • BASE
  • 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
  • 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


  • STEP 1To make base, process all ingredients in a food processor until crumbly. Lightly press mixture into the base of a greased 23cm springform cake tin. Smooth out mixture with a spatula and refrigerate.
  • STEP 2To make raspberry coulis, blend 1 cup (125g) defrosted raspberries with coconut nectar, lemon juice and cinnamon until smooth. Set aside.
  • STEP 3To 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.
  • STEP 4Pour 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.
  • STEP 5Place cheesecake in an airtight container, or cover tightly with cling wrap, and freeze for 5 hours until set.
  • STEP 6Making 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.
  • STEP 7Remove 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.
  • STEP 8To 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.
  • STEP 9Best eaten within 30 minutes of removing from fridge. Store any left over cake in an airtight container in the fridge, it will keep for 1 week.

Recipe courtesy of lovingearth.com

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