Raspberry Cheesecake

 Raspberry Cheesecake

Ingredients

135g coconut milk

155g frozen raspberries

155g pecan nuts

1 tsp vanilla extract

210g cashews

65g coconut oil (melted)

75g agave syrup

130g pitted Medjool dates

Juice of 1 lemon

Fresh raspberries to taste

Coconut zest to taste

Edible flowers to taste

Preparation

1.

In a bowl, place the cashews and hot (boiling) water and let stand for 20 minutes.

2.

Place the pecan nuts in a food processor and blend until you obtain a fine paste. Then add 25g of melted coconut oil and the dates. Blend again until you obtain a very malleable and sticky paste.

3.

Pour the mixture from the glass into a mold and spread it out evenly, smoothing the surface.

4.

In the same food processor, add the drained cashew nuts and blend again well. Add the lemon juice, the remaining coconut oil, the frozen raspberries, the vanilla extract, the coconut milk and the agave syrup. Blend until you get a smooth cream.

5.

Scoop down any remains that remain on the sides with a spatula. Then, pour the cream from the glass over the cheesecake base and place in the freezer for 2 hours or until solid.

6.

Once it has solidified, turn out onto a plate and decorate with fresh raspberries, edible flowers if desired and grated coconut. Serve chilled.