Ready in 45 Min + Chilling Time | Serves 8
1 cup Organic Buckwheat
½ cup Organic RAW Whole Almonds
⅓ cup Organic RAW Cacao Powder
1 cup Organic RAW Pitted Dates
¼ cup Organic RAW Virgin Coconut oil
2 tablespoons water
1 cup frozen raspberries, defrosted
1 tablespoon Organic Coconut Nectar Syrup
1 tablespoon lemon juice
pinch of Organic Ground Cinnamon
3 cups Organic Cashews, RAW Whole (soaked 6 hours & drained)
1½ cups coconut yoghurt
1 cup Organic Coconut Cream
1 cup Organic Coconut Butter (melted in a water bath)
½ cup Organic Coconut Nectar Syrup
1 lime, zest & juice
½ cup Organic RAW Virgin Coconut oil (melted in a water bath)
¾ cup frozen raspberries for layering
Process all base ingredients in a food processor until it forms a crust, starts to fall away at the sides, and sticks together when pressed.
Lightly press mixture into a greased 23cm spring form cake tin. Smooth out mixture with a spatula. Set aside in the fridge.
Combine all raspberry coulis ingredients in a high-speed blender until smooth. Set aside.
Combine all cheesecake filling ingredients (except coconut oil) in a high-speed blender and process until completely smooth. While the blender is still running, slowly add the coconut oil and continue blending until completely combined.
Remove base from the fridge and cover with half the cheesecake filling. Spoon raspberry coulis over the cheesecake filling (take care not to let coulis run out to the edge or the cake will stick to the tin when set). Swirl the coulis and cheesecake filling together with a spatula, creating a marble pattern. Scatter with remaining raspberries, then carefully pour the remaining cheesecake filling on top.
Cover cheesecake tightly with cling wrap, then place in the freezer to set, about 5 hours.
Remove cheesecake from freezer. Run a knife around the edge to loosen before removing from tin. If completely frozen, you may need to defrost slightly first.
Will keep in an airtight container in the fridge for up to a week!