05 Dec Raw Raspberry Icecream Cake
This recipe isn’t your typical raw cheesecake recipe, infact its more like an icecream cake and its really good! Its free of gluten and dairy and the sugar is just coming from the added honey and naturally from the raspberries.
I keep it in the freezer and just bring it out 20 minutes before you want to serve so it softens enough to slice it. Goes perfectly with extra raspberries on top and you can recipe the raspberries with what every fruit you have in season. I can see feijoa or passionfruit working a treat!
1 cup cashews soaked overnight
1/2 cup coconut cream
2 tablespoons honey
1 cup raspberries
Juice of one lemon
1 cup walnuts
1 cup dates
1 cup almonds
1 cup coconut
1/2 cup water
Into a food processor place all the ingredient minus the water and blitz up into crumbly and beginning to stick together, then gradually add 1/2 the water until the mix has enough stick to hold together as a base. If it needs more water add the rest (this is dependent on how gooey the dates were).
Press the mix into a lined spring form tin and set aside.
To make the top, place all the ingredients into a blender and blitz up until smooth.
Pour over the base, cover and place into freezer.
Leave for 6+ hours until set.
Before serving I remove from the freezer for 20mins to allow it to soften a little.
* To soak your cashews, simply place 1 cup of cashews as per recipe amount in a jar and cover with 3 cups water and leave 12-24 hours. Then drain and rinse them before using them.