Pastel Raw Cheesecake




Pastel Raw Cheesecake



  • Base
  • 1/3 cup activated almonds
  • 2 Tbsp quick oats
  • 2 Tbsp desiccated coconut
  • 1 Tbsp maca root powder
  • 8 Medjool dates, pitted
  • 1 1/2 Tbsp pure maple syrup
  • Method
  • 1. Add almonds, oats, coconut and maca to a high-speed food processor. Blitz until small crumbs have formed
  • 2. Add dates and maple syrup, then pulse until a sticky ball has formed (if the mix is too dry, add more maple syrup, 1 tsp at a time)
  • 3. Transfer mix to your desired cake tin (I used 2 x 4 inch round), and press down until you have formed an even base)
  • Cake
  • Ingredients
  • 2 cups cashews, soaked 4 hours (in filtered water) then drained and rinsed
  • 1/3 cup pure maple syrup
  • Seeds from 1 vanilla pod (or equivalent)
  • 1/2 cup coconut milk
  • 40 grams (1/4 cup) cacao butter, melted and set aside to cool
  • 1/4 cup coco oil, melted and set aside to cool
  • 1/3 cup raspberries
  • 1/3 cup blackberries
  • 3/4 tsp blue matcha powder
  • 2 Tbsp coconut milk (extra)
  • 2 drops lemon essential oil
  • Method
  • 1. Add cashews, maple syrup, coconut oil, vanilla and coconut milk (the 1/2 cup only) to a high- speed blender. Blend on high for 1 minute, or until very smooth.
  • 2. Add melted and cooled cacao butter and coconut oil to the blender, and blend for a further 30 seconds on high.
  • 3. Split the mixture into thirds.
  • 4. Blend 1/3 of the mixture plus the raspberries, then pour onto your base. Set in the freezer 10 minutes.
  • 5. Blend 1/3 of the mixture plus the blackberries, then pour onto the raspberry layer. Set in the freezer 10 minutes.
  • 6. Blend 1/3 of the mixture plus the matcha, coconut milk (2 Tbsp) and lemon essential oil, then pour onto the blackberry layer. Set in the freezer for atlas 4 hours.
  • TO serve- allow cake to defrost for 10-15 mins before removing from cake tin. Enjoy straight away, or allow further time to defrost for a creamier texture.



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