Panacea's Pantry is one of my favourite places to look for a fresh, new Gluten Free recipe and this delicious raw Cheesecake does not disappoint!
It is creamy, full of flavour and is made with healthy & wholesome ingredients! It is also the perfect thing to make for an afternoon treat that is delicious but also Gluten Free & Vegan!
Base
3/4 cup macadamia nuts
1/2 cup shredded coconut
8 medjool dates, pitted
2 Tbsp coconut oil, softened or melted
1. Add nuts and coconut to a food processor and pulse till small crumbs form. Add dates, and pulse to combine, then turn on processor and stream in oil. Press base into desired tin and set aside.
Blueberry layer.
1 cup raw cashews, soaked 4 hours
2/3 cup blueberries
2 tsp lemon juice
1/2 tsp vanilla extract
1/3 cup coconut yoghurt
2 Tbsp coconut sugar or maple
1/3 cup cacao butter, melted*
1. Drain cashews, and rinse well. Add all ingredients to besides the melted cacao butter to a high-speed blender. Blend until silky smooth then, with the blender still running, stream in cacao butter. Taste, and add extra sweetener if desired.
2. Pour over base, then freeze for 30 mins before making the next layer. .
Lemon layer
1 cup raw cashews, soaked for 4 hours
1/3 cup + 1 Tbsp coconut yoghurt
2 Tbsp lemon juice
1/2 tsp lemon zest
2 Tbsp coconut sugar
3 Tbsp cacao butter, melted*
1. Follow step 1 of the blueberry layer.
2. Pour over blueberry layer, then set in freezer for a minimum of 4 hours.
To serve: preferably defrost overnight in the fridge, then remove from tin. Top with fresh berries, a little lemon zest and extra macadamias. Serve immediately from the fridge. Store in an airtight container in the fridge for up to 5 days.
* cacao butter MUST be melted double-boiler style. Put in a heat-proof bowl and melt slower over a pot of simmering water.
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