Truth be told I’m so dam proud of this creation and it’s made just in time for Mothers Day this Sunday.
So if you are anything like me, I prefer gifting a loved ones belly rather than cupboards. It’s super easy, made with nutritionally dense ingredients and a whooooole lotsa lurv!
So if you are anything like me, I prefer gifting a loved ones belly rather than cupboards. It’s super easy, made with nutritionally dense ingredients and a whooooole lotsa lurv!
INGREDIENTS:
Base:
- 1 large packet of Woolworths low carb granola
- 1 tbsp melted Coconut Oil
- 1 tbsp Coconut Sugar
Raspberry Coulis:
- 1 cup (125g) frozen raspberries, defrosted
- ¾ cup (90g) frozen raspberries for layering inside cake
- 1 tbsp Coconut Sugar
- 1 tbsp lemon juice
- ⅛ tsp cinnamon
Cheesecake Filling:
- 3 cups (450g) Raw Cashews (soaked 1 hour in boiled water, washed & drained)
- 1 ½ cups (375ml) coconut yoghurt
- 1 cup (250ml) coconut cream
- ½ cup (125ml) honey
- 1 tbsp of Vanilla Bean Powder
- 1 tbsp of Vanilla essence
- 1 tbsp rose water
- zest and juice of one lime
- ½ cup (125ml) melted Coconut Oil
Cake Decorations:
- handful of freeze dried or fresh raspberries
- raw pistachio nuts
- frozen raspberries
HOW TO:
- Step 1
To make base, process all ingredients in a food processor until crumbly.
Lightly press mixture into the base of a greased 23cm silicon cake tin.
Smooth out mixture with a spatula and refrigerate. - Step 2
To make raspberry coulis, blend 1 cup (125g) defrosted raspberries with coconut sugar, lemon juice and cinnamon until smooth.
Set aside. - Step 3
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. - Step 4
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.
I used a chop stick 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 5
Place cheesecake as is into the freezer for at least 6 hours, I like to leave it over night. - Step 6
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. - Step 8
To decorate the cheesecake, sprinkle raspberries in the shape of a moon crest.
Arrange berries and nuts on top.
Best 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.
That’s all form me today, a big Happy Mothers Day to all the bomb’as mums out there!
All my love,
Cands
x
