Sweet tooth sorted! 

Sweet tooth sorted! 

Please look at these gorgeous beings of cheesecake………..that are RAW! Ermahgerd! (Faints, comes back to the land of the living)   Someone please help me contain myself! 

I have been trying out raw recipes for the past month, and I have to say, I smiled like a really happy person when I took these out of the moulds! I was like, oooooh em geeee!!! Not only do these look delicious, they actually taste amazing!!!!!!!!!!!!!!!!! (And are brilliantly good for you!)

Raw Cheesecakes

  • Servings: 12 little cakes or 1 big cake
  • Difficulty: it's a process
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Ingredients

Makes about 18 muffin tin sized cakes or one big cake – in a 20cm cake tin (spring action to help remove it)

Base

2 cups of walnuts

1 cup of dates

1 pinch of sea salt

Cheesecake centre 

2 cups of cashew nuts

3/4 cup of lemon juice

3/4 cup of rice syrup or honey or agave

3/4 cup of coconut oil

1 TBSP of pure vanilla extract

1/4 cup of water to facilitate blending

Topping

2 cups of any frozen berry (I used strawberries)

1/2 cup of dates

Method

Make space in your freezer to accommodate whichever type of mould you are using!

Process the nuts and dates

Take this mix and place it at the bottom of your mould. Press down to make it nice and smooth!

Process your cashews, lemon juice, sweetner, coconut oil, vanilla and add water to help the mix if it becomes tooooooo thick.

Pour this amazingness over your moulded base.

Ok, now place in the freezer and leave to set for about 45 minutes.

Now, blend the berries and dates.

You need to wait and check that the cheesecake mix is set before you top the entire thing with berries.

Pop into the freezer, and leave to set for another hour!

You should be able to unmold with ease.

Store in the fridge for at least an hour before you serve it!

Sooooooooooo yummy!

❤️🍴

A superpower dessert! 

A superpower dessert! 



Wow! So I was a bit skeptical about this, but I actually really enjoyed it…super awesome powers guaranteed! 😉

For the filling 

5 very ripe avocados

2 lemons

150g agave syrup or honey 

150g coconut oil, melted

1 tsp vanilla extract

Finely grated zest of 1 lime 

For the base:

45g raw almonds

150g dried dates

65g raw Brazil nuts

35g raw pecans

2 tbsp coconut oil, melted

Line a 21cm round springform cake tin with baking parchment.

To make the base put the nuts and dates into a food processor along with the melted coconut oil and desiccated coconut. Whizz until you get a crumb-like texture that sticks together when you squeeze it between your fingers.

Tip the crumbs into the prepared tin and press evenly over the bottom. Refrigerate for 20 minutes.

Make the filling

Peel and stone the avocados and squeeze the juice from both lemons over them immediately; this will stop them going brown. Transfer the contents of the bowl into a high-speed blender along with the agave syrup or honey, melted coconut oil and vanilla extract, blend until you get an extremely smooth texture.

Take the base out of the fridge and pour this filling all over it. Pop back into the fridge for another about an hour. Keep chilled until ready to serve.

Carefully remove from the cake tin, place on a plate and garnish with lemon and lime zests,raspberries, mint and dark chocolate shavings. 

❤️🍴

Recipe adapted from Natasha Corretts “Cleanse” recipe book. 

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