Raspberry and Coconut ‘Cheesecake’ (Gluten Free)

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I love cheesecake. I love the smooth and creamy texture of the cheese combined with the crunchy biscuit base. I love the way it melts in my mouth, and how satisfied I feel when I eat it. I love the variety of flavours, from mixed berry, to chocolate, to salted caramel. Yes, my love for cheesecake is incomparable. But, as a vegan, how was I ever going to satisfy my cheesecake needs?!

And that was when I discovered ‘cashew-cheesecake’. I was baffled, how on earth could nuts be formed into a cheese like texture, surely that wasn’t possible? Of course, I was wrong. Using one of the many recipes available on-line, I made my own vanilla ‘cheesecake’, not so long after I chose the vegan lifestyle, actually. When I initially started blending the soaked nuts I was incredibly dubious, especially as the blender just seemed to be forming broken up nuts, and not the creamy texture I was wondering. But lo and behold, after roughly 5 minutes I had exactly what I was looking for! And it tasted bloody good! (friends and family agreed, and nobody would believe the ingredients).

So that brings me to the recipe for you all today. I had an excellent trip to Makro (a cash and carry for those of you who don’t recognise the name) with a friend, where I purchased an insane amount dates and cashew nuts. I had a cheesecake craving, and it needed to be satisfied!

I had a huge bag of frozen raspberries in the freezer, and wasn’t fancying just a plain vanilla cheesecake, so I had a little think as to what flavour combinations I could try. Then I saw I still had a load of dessicated coconut left over from my loaf, and realised that it would perfectly compliment the raspberry (oh  and if you hadn’t already realised, I LOVE coconut). The recipe worked, and produced the most gorgeous coloured ‘cheese’. Hoorah!

I now have 3/4 of this cheesecake sat in my fridge, and it’s taking all of my willpower not to demolish it all. Must. Resist.

Serves: 12

Calories per portion: 431kcal

Carbs: 33.3g

Protein: 9.5g

Fat: 31.5g

Ingredients

  • 500g cashews
  • 100g walnuts
  • 30 dates
  • 150g of frozen raspberries
  • 5 tbsp coconut oil
  • 100ml water
  • 2tbsp golden syrup (optional extra really, just makes it a bit sweeter)
  • 25g dessicated coconut
  • dash of lemon juice

Method

  1. Soak cashews overnight in a bowl of water, or alternatively, soak for an hour or so in boiling water.
  2. Line a 20cm cake tin (or whatever size really, it’ll just make the base thicker/thinner). Add walnuts and dates to a food processor and blend until a fine meal is produced. Pour into tin and press down to create an even and combined base. Place in freezer.
  3. Add cashews, water, oil, lemon juice and golden syrup to a food processor and blend on a high speed until a smooth consistency is formed. This may take a good few minutes, depending on the make/quality of your food processor or blended.
  4. Once your desired consistency is reached, slowly added the raspberries and coconut, and blend until the mixture is a pinkish colour.
  5. Take the base out of the freezer and pour the mixture on top, smoothing it out with a spatula or palette knife. Add more raspberries and coconut to decorate.
  6. Freeze for at least 6 hours. When needed, take out of the freezer and either leave on side or place in fridge.

Recipe: Raspberry and Coconut ‘Cheesecake’ (Gluten Free)

Serves: 12

Calories per portion: 431kcal

Carbs: 33.3g

Protein: 9.5g

Fat: 31.5g

Ingredients

  • 500g cashews
  • 100g walnuts
  • 30 dates
  • 150g of frozen raspberries
  • 5 tbsp coconut oil
  • 100ml water
  • 2tbsp golden syrup (optional extra really, just makes it a bit sweeter)
  • 25g dessicated coconut
  • dash of lemon juice

Method

  1. Soak cashews overnight in a bowl of water, or alternatively, soak for an hour or so in boiling water.
  2. Line a 20cm cake tin (or whatever size really, it’ll just make the base thicker/thinner). Add walnuts and dates to a food processor and blend until a fine meal is produced. Pour into tin and press down to create an even and combined base. Place in freezer.
  3. Add cashews, water, oil, lemon juice and golden syrup to a food processor and blend on a high speed until a smooth consistency is formed. This may take a good few minutes, depending on the make/quality of your food processor or blended.
  4. Once your desired consistency is reached, slowly added the raspberries and coconut, and blend until the mixture is a pinkish colour.
  5. Take the base out of the freezer and pour the mixture on top, smoothing it out with a spatula or palette knife. Add more raspberries and coconut to decorate.
  6. Freeze for at least 6 hours. When needed, take out of the freezer and either leave on side or place in fridge.

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