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Anne’s Kitchen Stories- Raw Raspberry Cheesecake

THIS IS IS HOW IT’S DONE

Once your cashew nuts have soaked for more than 4 hours you’re ready to start cooking. Begin with the base. Simply place all the ingredients into a food processor and blend until a mix forms. The dough should be sticky enough to form a good base when you press it together but it’s not that sticky at first sight. Add some extra coconut oil or an extra date if you feel like it doesn’t hold together enough. Press the mix into a lined cake tin and place in the freezer.

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Next, blend the cashew nuts with the honey for about 3 minutes in the food processor until a smooth mixture forms. Add the melted coconut oil and raspberries and blend for another 3 minutes. Take the cake tin out of the freezer and poor you cheesecake mixutre into the tin. Spread out evenly and place it back into the freezer to set. After approximately two hours you can take it out, decorate it and enjoy! If there is anything left, I would recommend storing it in your freezer and take it out about 15-20 minutes before eating. With all these healthy ingredients, why not have it for breakfast too?

 

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