OH! Magazine - Australian Version October 2015 | Page 13

www.peteevans.com.au
www.peteevans.com.au

PETE EVANS’ RASPBERRY
MOUSSE CHEESECAKE

PETE
EVANS

Celebrity chef Pete Evans shares his recipe
for this eye-catching Spring favourite.
What you’ll need:
450g macadamia nuts
300g raspberries
125ml (½ cup) lime juice
1 teaspoon sea salt
24g (2/3 cup) honey
1 vanilla pod, split and seeds scraped
310ml coconut oil, melted
185ml (¾ cup) coconut milk
Mint leaves and raspberries, to decorate

Base
160g almonds (activated if possible)
90g (1 cup) desiccated coconut
6 medjool dates, pitted
pinch of sea salt
1½ tablespoons coconut oil, melted

Serves: 8 to 10
Note: This cheesecake can be stored in an
airtight container in the fridge for one to two
weeks, or in the freezer for up to three months.

How to make it:
1. Soak the macadamia nuts overnight and give them a good
rinse the next morning.
2. Grease the base and sides of a 20cm springform cake tin
and line with baking paper.
3. To make the base, process the almonds and coconut in a
food processor until you have a nice crumb consistency.
Add the dates, salt and coconut oil and pulse until your
mixture just comes together.
4. Press the base mixture firmly and evenly into the base of
the prepared tin. Refrigerate for one hour, or until firm.
5. Blend the raspberries in the food processor until smooth.
Pass the puree through a fine sieve and discard the seeds.
Set aside.
6. Combine the macadamias, lime juice, salt, honey and
vanilla seeds in the food processor and process until
smooth and creamy. Add the coconut oil and coconut milk
and pulse to combine.
7. Divide the macadamia mixture between two bowls. Pour
the raspberry puree into one of the bowls and mix until well
combined.
8. Pour the plain mixture over the base and tap the tin gently
on the bench to remove any air bubbles. Next pour in the
raspberry mixture and gently tap the tin again. Place in the
freezer for four hours, or until firm.
9. To serve, remove the cheesecake from the tin while frozen
and transfer to a serving platter. Place in the fridge for two
to four hours to completely thaw. Decorate with mint leaves
and raspberries and serve.

( OH! MAGAZINE ) OCTOBER 2015

13