Now I always used to love a cheesecake….you know, the old school type. But since I cut back on refined sugars & switching to more wholefoods choices years ago, I’ve found these raw cheesecakes are a great treat…an occasional food, not an everyday food.
Photo by Fancycrave on Unsplash
I might just have to make these over the festive time….Raspberries high in the anitoxidants Vit C, Quercetin, Gallic acid & Ellagic acid…& are also bursting with anti-inflammatory properties!
Ingredients:
- 1C pitted dates
- 1C walnuts/pecans/pistachios
- 1tsp finely chopped rosemary leaves, with extra for garnish
- 11/2C cashews, soaked
- 1/2C coconut milk
- 1/3C coconut oil
- 1/4C maple syrup
- 1 lemon or lime, juiced
- 1C frozen/fresh raspberries
Method:
- Blend dates, walnuts/pecans/pistachios, rosemary & 1/4tsp sea salt together in a blender or food processor until finely chopped. Divide mixture into x6 3/4C glasses or ramekins, & press down.
- To make the filling, drain cashews & blend all remaining ingredients except the raspberries, until smooth. Pour mixture, divided evenly over nut mixture in each glass & chill in fridge.
- Roughly crush raspberries with a fork. Spoon onto filling & garnish with extra rosemary. Refrigerate for 20mins or until set.
Recipe from Woolworths Fresh magazine, by Diana in Qld.
ENJOY!!!!