Raw Raspberry Cheesecakes…Cute for a Festive Season Treat!
November 29, 2018
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.
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!
1C pitted dates
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
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.