Raw
Raspberry
Cheesecake
Ingredients
-- 2 cups macadamia nuts,
soaked overnight
-- 12 pitted dates
-- 1 teaspoon ground cinnamon
-- 3 cups raw cashews, soaked for
2 hours
-- Juice of 1 lemon
-- ½ cup rice malt syrup
-- ½ cup coconut oil, melted
-- 1 vanilla bean, seeds scraped
-- ¼ teaspoon sea salt
-- 1 x 300g packet frozen raspberries,
slightly thawed
-- ¼ cup raw cacao nibs, to garnish
How to make it
Place 2 cups of soaked macadamias,
10 pitted dates and 1 tsp of cinnamon in a
food processor and blend until a wet crumb
is formed. Line the base of a round cake tin
with baking paper and firmly press down
the crumb to form a base, refrigerate.
Next, blend 3 cups of soaked cashews,
juice of 1 lemon, ½ cup of rice malt syrup,
½ cup of coconut oil, vanilla essence and
a pinch of salt in your food processor.
Pour the mixture onto the base. For the
raspberry layer, place 300g of thawed
raspberries and 2 pitted dates into a food
processor and spread evenly. Top with
cacao nibs and freeze overnight.
Preparation Time: 2 Hours (to soak cashews)
Total Time: 6 Hours (to freeze) Servings: Serves 10
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Recipe kindly supplied by