Saturday, 25 October 2014

Raw White Chocolate & Raspberry Cheesecake


Do you ever get the feeling that I might have a cheesecake fetish?

You'd probably be right. I seem to forever be making them, especially come the weekend.

Anyway, this Raw White Chocolate & Raspberry Cheesecake is my new pudding love. Creamy, rich and sweet all at the same time, it feels so decadent, but with none of the guilt. I topped these with mini raw chocolate truffles, but you can do whatever takes your fancy - a drizzle of raw chocolate sauce, a sprinkling of coconut. Go wild!

Raw white chocolate cheesecake

Raw cheesecakes also happen to be fantastic for those with intolerances as they're both gluten and dairy-free, meaning pretty much anyone can enjoy them. It always fascinates me how the ingredients used in them - coconut oil, cacao butter, cashews - can create such a spectacularly delicious pudding, but wow, they really and truly do!

What are your favourite puddings?

Sam x


RAW WHITE CHOCOLATE & RASPBERRY CHEESECAKE


Raw cheesecake recipe

Ingredients:

For the base:
1 cup almonds
5 Medjool dates, pitted
1 tbsp honey
2 tbsp Creative Nature cacao powder
2 tbsp Lucy Bee Coconut Oil, melted
1/2 tsp vanilla extract

For the white chocolate layer:
1 cup cashews, soaked for two hours
1/3 cup freshly squeezed lemon juice
5 tbsp honey
1/3 cup Lucy Bee coconut, melted
1/3 cup cacao butter, melted
1.5 tsp vanilla extract
Pinch sea salt

For the raspberry layer:
1 cup cashews, soaked for two hours
1 cup fresh or frozen raspberries
1/3 cup freshly squeezed lemon juice
3 tbsp honey
1/3 cup Lucy Bee coconut, melted
1/3 cup cacao butter, melted
1.5 tbsp Zingology raspberry powder

Method:

1) Start by making the base by blitzing the almonds until they start to form a powder. Add the remaining ingredients, then continue to process until they clump and stick together. Press into a lined brownie tin or tray, then place in the freezer to firm.

2) In the meantime, place all your white chocolate ingredients in a high-powered blender and blitz until smooth. Stop to taste, and add more sweetener or vanilla if you desire. Pour on top of the set base, then place back in the freezer to set for a few hours.

3) Once your white chocolate layer is almost set, blend the ingredients for the raspberry topping until smooth. Again, stop to taste and add more sweetener, if desired. Pour over your white chocolate layer, then place in the freezer to set for a few more hours. Take the cheesecake out of the freezer about 10-15 minutes ahead of serving, then slice into squares and enjoy.