If there are two things we love in life, it’s cake and Christmas-themed food. Get the best of both worlds with these totally delish Raw Raspberry and Lime Cheesecake! This baby will be a hit come Xmas day and it’s totally good for you too which means guilt-free seconds, and thirds, and fourths…
Chocolate base:
- 2 tbsp melted coconut oil
- 1⁄2 cup Medjool dates, soaked in hot water for 5 minutes
- 1/2 cup desiccated coconut
- 3⁄4 cup pecans
- 1/3 cup buckinis
- 1 tsp vanilla bean powder
- 1⁄4 cup water
Red:
- 3⁄4 cup cashews, soaked for at least an hour
- 1⁄4 cup macadamias, soaked for at least an hour
- 1/3 cup coconut cream
- 2 1⁄2 tbsp pure maple syrup
- 2 1⁄2 tbsp coconut oil, melted
- Pinch vanilla bean powder
- Pinch salt
- 2 tbsp beetroot powder
- 3⁄4 cup frozen raspberries
- 1⁄4 cup water
Green:
- 3⁄4 cup cashews, soaked for at least an hour
- 1⁄4 cup macadamias, soaked for at least an hour
- 1/3 cup coconut cream
- 2 1⁄2 tbsp pure maple syrup
- 2 1⁄2 tbsp coconut oil, melted
- Pinch vanilla bean powder
- Pinch salt
- 2 large handfuls of spinach 1⁄2 cup lime juice
- 2 tsp lime zest
RECIPE
- Place all ingredients for the base in a high-speed blender. Blend until just combined.
- Press into a round, spring- form tin 22cm in diameter, greased with coconut oil and place in the freezer.
- Place all the ingredients for the ‘red’ mixture into the blender. Blend on high for a few minutes until extremely smooth and creamy. Remove and place in a bowl.
- Wash the blender thoroughly and place all the ingredients for the ‘green’ mixture into the blender. Blend on high until smooth and creamy.
- Using heaped tablespoons, alternate between red and green mixture on top of the base. Once all the mixture has been used, use a knife to swirl.
- Place in the freezer for at least 3 hours or until set.
Creator of the recipe: @coconutandbliss
Recipe Yield: 12
Prep Time: 20 minutes
Cook Time: 3 hours (including freezing)
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