Raw Raspberry Cheesecake
Ingredients for the cake base
75g pistachios
90g oat flakes
150g Date paste
1 tsp vanilla
½ tbsp coconut oil (melted)
pinch of salt
1 tbsp Date syrup
Ingredients for the filling
260g cashews
400ml coconut milk (creamy)
½ tbsp agar agar
115ml Golden date sweet
80ml lemon juice
300 g raspberries (fresh or frozen)
Ingredients for the topping
235ml water
½ tsp agar agar
160g blended raspberries
Garnish
Chopped pistachios and rose petals
Preparation
Chop all the ingredients for the base using a food processor and press into a muffin tin or other baking tin.
Puree the cashew, date sweetener, lemon juice and raspberry using a blender.
Bring the coconut milk to the boil with the agar agar and continue to puree with the already pureed mixture.
Pour the finished filling into the mold and chill until it thickens.
Bring all the ingredients for the mirror to the boil and pour over the cooled mixture and garnish with pistachios and dried rose petals as desired.
Puree the cashew, date sweetener, lemon juice and raspberry using a blender.
Bring the coconut milk to the boil with the agar agar and continue to puree with the already pureed mixture.
Pour the finished filling into the mold and chill until it thickens.
Bring all the ingredients for the mirror to the boil and pour over the cooled mixture and garnish with pistachios and dried rose petals as desired.
