Dairy Free Raspberry Cheezecake
1 cup macadamia nuts
½ cup walnuts
1 cup pitted dates
¼ cup shredded coconut
3 cups raw cashews (soak for 1-2 hours to make blending easier)
¼ cup brazil nuts, soaked for 2 hours
¾ cup lemon juice
¼ cup maple syrup
¾ cup coconut oil
1 tsp vanilla extract
3 cups raspberries, 1 fresh, 2 frozen
Himalayan pink salt
1. Wrap the bottom (detachable) part of the spring form pan with parchment paper, and lightly grease the entire pan with coconut oil
2. Place macadamia nuts, walnuts, and shredded coconut in a food processor until you get the texture of crumbs. Add ½ cup pitted dates and pulse until well combined. Press crust into the base of the springform tin and place in freezer while you make the other components of the cake (20-30 minutes).
3. In a high powered blender, combine cashews, brazil nuts, lemon juice, maple syrup, coconut oil, and vanilla extract and blend until silky smooth. Pour on top of the frozen base layer and return to the freezer for an additional 20-30 minutes.
4. Wash out the blender and combine frozen raspberries and the other ½ cup of pitted dates on high speed until smooth. Pour on top of frozen cheesecake layer and return to freezer for additional 20-30 minutes
5. To serve, sit at room temperature for 10-15 minutes. Carefully remove the detachable side of the springform pan, remove pan base, and transfer the cheezecake to a serving platter. Use a sharp, hot knife to slice cake. Arrange raspberries around the side of the cake to serve. Keep leftover cheezecake frozen, in a tightly sealed container. Consume within one week for best flavour and texture!
Equipment: 9×3 inch round springform pan
Alex Comrie, Registered Holistic Nutritionist (R.H.N.) Nutritional Consulting