Raspberry 'no cheecake' recipe
This yummy treat is vegan and refined sugar free
Great for a dessert or afternoon treat!
-To prepare the night before:
1. Soak the cashews in water overnight
2. Put the can of coconut milk in the fridge overnight
Ingredients:
Base-
100g of coconut
200g of nuts (your choice)
200g of soft dates
1 tablespoon melted coconut oil
Filling-
200 grams of cashews
1 can of coconut milk
2 tablespoons of coconut oil
6 table spoons of maple syrup (add more if you need extra sweetness)
150g frozen raspberries
Method:
1. In a food processor, blitz up all of the ingredients for the base until combined. If you can press the mixture into your hand and it forms a ball then it is ready- if not add a tablespoon of water to help it.
2. Grease a tart tin or whatever you want to use with coconut oil.
3. Put the mixture into the tin and press it down with your fingers until it is covered. You can use a hot spoon at the end to help it smooth out into all of the areas. Then pop in the fridge.
4. Rinse the cashews from being soaked overnight and put them into the food processor.
5. Take out the coconut milk from the fridge and open it. Then scoop out all of the coconut cream from the top and put it in the processor (you don't want the liquid and the bottom).
5. Add the maple syrup and coconut oil and blend until smooth. (this could take up to 5 minutes.
6. Put half of the mixture on top of the tart base from the fridge and spread it evenly then put it back in the fridge.
7. Add the most of the raspberries (save some for decoration) to the rest of the mix and blend until it has turned pink and is smooth.
8. Add the rest of the mix on top of the plain cashew layer then pop in the freezer to set for at least an hour.
9. Take it out of the freezer, top with the rest of the raspberries and some coconut and keep in the fridge until you want to serve.
10. Enjoy.
Great for a dessert or afternoon treat!
-To prepare the night before: 1. Soak the cashews in water overnight
2. Put the can of coconut milk in the fridge overnight
Ingredients:
Base-
100g of coconut
200g of nuts (your choice)
200g of soft dates
1 tablespoon melted coconut oil
Filling-
200 grams of cashews
1 can of coconut milk
2 tablespoons of coconut oil
6 table spoons of maple syrup (add more if you need extra sweetness)
150g frozen raspberries
Method:
1. In a food processor, blitz up all of the ingredients for the base until combined. If you can press the mixture into your hand and it forms a ball then it is ready- if not add a tablespoon of water to help it.
2. Grease a tart tin or whatever you want to use with coconut oil.
3. Put the mixture into the tin and press it down with your fingers until it is covered. You can use a hot spoon at the end to help it smooth out into all of the areas. Then pop in the fridge.
4. Rinse the cashews from being soaked overnight and put them into the food processor.
5. Take out the coconut milk from the fridge and open it. Then scoop out all of the coconut cream from the top and put it in the processor (you don't want the liquid and the bottom).
5. Add the maple syrup and coconut oil and blend until smooth. (this could take up to 5 minutes.
6. Put half of the mixture on top of the tart base from the fridge and spread it evenly then put it back in the fridge.
7. Add the most of the raspberries (save some for decoration) to the rest of the mix and blend until it has turned pink and is smooth.
8. Add the rest of the mix on top of the plain cashew layer then pop in the freezer to set for at least an hour.
9. Take it out of the freezer, top with the rest of the raspberries and some coconut and keep in the fridge until you want to serve.
10. Enjoy.
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