Healthy Mama Magazine SPECIAL RED Edition - Feb 2015 | Page 47

TEN

The classic combination of raspberry & white chocolate
always hits the spot, but is usually laden with refined
sugar, fat and nasty additives that leaves me feeling like a
bag of wet cement - but not this bad boy. This recipe means
you can have your raspberry white chocolate cheesecake, eat it too, and
feel like a butterfly afterwards.

E

FRE

VEG
AN

GLU

RAW

RASPBERRY AND WHITE CHOCOLATE ‘CHEESECAKE’

Y
DAIR

FREE

SUPER FO

OD

By Jade & Kath from Panaceas Pantry | Makes one 4in/10cm round cake

ottom up!
tart from the b
s

WHITE CHOCOLATE CHEESECAKE
1 cup of cashews, soaked for 4 hours and drained

RASPBERRY LAYER
1    Add ½ cup of raspberries to the remaining
mix from the cheesecake layer & blend well.
Pour on top of cheesecake & set in freezer.

Allow 30
minutes - 1 hour
between freezer
and mouth!

2    Garnish with fresh raspberries.

2 tablespoon rice malt syrup
¼ teaspoon pure vanilla extract
pinch of rock/sea salt
juice of ½ lemon
¼ cup water
2 tablespoons/10g cacao butter, grated
1 ½ tablespoons coconut oil
½ cup raspberries, plus extra for garnishing

1    Blend the first 6 ingredients until well
combined. Scrape sides of blender,
and blend until completely smooth
(2-3 minutes).
2    Slowly melt the cacao butter and coconut
oil in a bowl, bain-marie style. Once
liquid, add to the blender with the other
ingredients and blend on high for a
further 1 minute.
3    Spoon ¾ of the mixture into the ramekin/
tin on top of the base, and set in freezer
for 30 minutes.

BASE
¼ cup whole oats, processed into flour

1 tablespoon raw cacao (or high

4-6 soft Medjool dates

quality, Dutch cocoa)

1 teaspoon rice malt syrup (optional)

1 tablespoon shredded coconut

1    Add all ingredients to a blender and pulse until combined.
The mixture should clump, but not be too sticky.
2    Press into a lined 4in/10cm spring form tin, or ramekin.
3    Set in a freezer while preparing filling.

HEALTHY MAMA MAGAZINE
47