- 1 cup of soft pitted medjool dates
- 1 cup of ground hazelnuts (a coffee grinder is the best way of grinding the nuts)
- Half cup of organic buckwheat flakes
- 3 tbsp coconut shreds
- 3 tbsp raw cocoa powder
- 1.5 cups soaked cashew nuts (soak for 4-8 hours in water until soft)
- 2 tbsp raw hazelnut butter
- half cup maple syrup
- half cup raw cocoa powder
- 1 cup coconut oil
- 1 tbsp ground vanilla bean - this is sold as powder
- 1.5 cups thick coconut milk taken from the top of a tin of coconut
- 250g organic raspberries
- 1 tbsp xylitol
- lemon juice to taste
1. Place all the base ingredients into a food processor and pulse for a few minutes until the mixture comes together.
2. When ready push the mixture down into a 9" silicon cake mould if freezing* or a 9” loose bottomed cake tin if going in the fridge.
3. Place melted coconut oil and maple syrup into a bowl and mix well.
4. Drain cashew nuts.
5. Place all the other ingredients into a blender and pulse until almost smooth.
6. Add the coconut oil and maple syrup to the blender and blend until smooth.
7. Scoop the mixture out over the base and leave in fridge to firm up for 4 hours or more.
8. Melt the raspberries and xylitol in a saucepan over a gentle heat until the xylitol is melted.Add some squeezed lemon to taste.
9. Press the raspberry mix through a sieve to collect the pips placing a bowl. You should have a smooth coulis.
10. Pour the coulis onto the cheesecake and decorate with further fresh raspberries.
11. Leave to cool in the fridge and when ready to serve take out of the cake tin by placing a slim mug underneath the base and sliding the tin down. Use a wide spatula to lift the dessert onto a decorative plate.
* Silicon cake tins peel nicely off the dessert when frozen.