Raw Raspberry Cheesecake
Inspired by a recipe from Fully Raw Kristina, and not having the ingredients for hers, I decided to create a cheesecake of my own.
We had our lovely friend Vicky coming up to stay with us. A student to be, Vicky is brilliant at tasting the creations I whip up, saying lovely positive things and keeping me happy... So do try it and judge it for yourself. Testers 2 and 3 did also say great things too... I think it's a bit of a winner this one.
The base:
1 cup dried figs
1 cup dried mulberries with cacao
1 cup medjool dates
The filling:
8 pre-chopped, frozen bananas
2 cups cashews soaked
Vanilla essence
1 tsp cinammon
The topping:
1 cup medjool dates
3 cups frozen raspberries
Fresh fruits to decorate.
We had our lovely friend Vicky coming up to stay with us. A student to be, Vicky is brilliant at tasting the creations I whip up, saying lovely positive things and keeping me happy... So do try it and judge it for yourself. Testers 2 and 3 did also say great things too... I think it's a bit of a winner this one.
The base:
1 cup dried figs
1 cup dried mulberries with cacao
1 cup medjool dates
The filling:
8 pre-chopped, frozen bananas
2 cups cashews soaked
Vanilla essence
1 tsp cinammon
The topping:
1 cup medjool dates
3 cups frozen raspberries
Fresh fruits to decorate.
Pop the dates, figs and cacao mulberries into the food processor and blend until they stick together and create a gooey ball of 'dough'. Line a baking tin with greaseproof and spread out your gooey mixture onto this to create the base. I put it into the freezer to harden up a little in between this step and the next.
Having already chopped and frozen your bananas for 6-8hours, pre-soaked your cashews (I'm so bad at remembering to do this and mine were soaked for about 20mins. Ideally for 4+ hours though), then pop all the ingredients into your high powered blender and blend until smooth. Spread the mixture on top of your base and put back into the freezer whilst you do the next bit.
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Lastly blend your raspberries and dates until smooth and spread on top of your cake. Decorate with fruits of choice and place back into the freezer for an hour or so before serving. I store my cheesecake in the freezer too. Just devoured the last piece before writing this. Deliciousness.
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