"Celebrating Friday🙌 with these Lemon and Raspberry raw cheesecake slices made using @purecocobella coconut yogurt to add some extra creaminess💕
Make a batch to share with friends and loved ones this weekend or store them in the freezer for when you fancy a treat🙌 Either way, Enjoy😘
Happy start to the weekend!"
Raw Lemon Raspberry Cheesecake
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A Note from Feedfeed
Entirely sugar and dairy-free, these cheesecake bites are sweetened with dates, malt syrup, and homemade cashew cream. The crust is extra nutty with the addition of coconut, almond, and walnuts.
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Prep time: 15mins
Recipe Card
ingredients
For the Base
- 1/2 cup almonds
- 1/2 cup walnuts
- 2/3 cup dessicated coconut
- 15 Medjool dates, pitted
- 1 lemon, zested
ingredients
For the Filling
- 3 3/4 cups raw cashews, soaked overnight, rinsed and drained
- 1/2 cup coconut yogurt
- 3/4 cup coconut milk
- 1 1/4 cups rice malt syrup
- 2 1/4 teaspoons pure vanilla extract
- 1 large lemon, zested
- 3 handfuls frozen raspberries
Method
Step 1
To make the base: put all ingredients in a food processor and process until mixture sticks together when pressed. Add another date if not sticky enough.
Step 2
Line a baking sheet with parchment paper and press mixture onto it. Refrigerate while making filling.
Step 3
To make the filling: Place all ingredients except raspberries into a high-speed blender. Blend until smooth and creamy. Pour over base and add raspberries, pushing them down lightly into the filling. Freeze overnight. Take out 10 minutes before serving, then slice.