How about a slice of Raspberry Coconut Cheesecake to celebrate National Dessert Day?

 

I’m excited to share this no-bake raspberry coconut cheesecake recipe with you today. It was created by the Chef’s at Fresh n’ Lean, an organic meal delivery service.

It’s so easy to make and doesn’t require any baking time.  It’s so creamy and delicious.  It’s sweetened with Medjool dates and maple syrup, no refined sugars in this sweet treat!  And, it’s perfect for those of you who follow a gluten-free diet and are avoiding dairy, because it’s vegan as well.

vegan raspberry cheesecake

 

This is one of those recipes that will leave you feeling satisfied and without guilt since it combines healthy, wholesome ingredients.

It only takes 20 minutes to prepare, then place it in the freezer for about 4-6 hours or overnight.  When you are ready to serve it take the pan out of the freezer 30 minutes before slicing, top with fresh raspberries and shredded coconut.

Raspberry coconut cheesecake

 

RASPBERRY COCONUT CHEESECAKE

Prep Time20 mins
Servings: 8 people

Equipment

  • 12cm round cake tin

Ingredients

  • Crust:
  • ½ cup gluten-free oats
  • ½ cup almonds raw
  • ½ cup desiccated coconut unsweetened
  • 2 large Medjool dates
  • ¼ tsp of sea salt
  • 1 tbsp of coconut oil unrefined
  • 1-2 tbsp cold water
  • Coconut raspberry layer:
  • 1 cup cashews soaked in boiling water for 15-20 minutes, drained
  • ½ cup coconut cream solid part from a can of full fat coconut milk
  • 1 tbsp of coconut oil unrefined
  • ½ cup of fresh or frozen raspberries
  • 3 tbsp of maple syrup
  • juice of half a lemon
  • 2-4 tbsp of coconut milk if needed

Instructions

  • Add oats, almonds, coconut, dates, and salt to a food processor. Blitz until wet sand consistency. At this point add coconut oil and 1 tablespoon of cold water. Blend again and see if the dough starts to come together. If not, add an extra tablespoon of cold water.
  • Line 12cm cake tin with parchment paper. Firmly press the crust into the bottom of the tin. Place in the freezer while you prepare the raspberry layer.
  • Add all raspberry layer ingredients, besides coconut milk, to a food processor or high-speed blender. Blend until smooth. Scrape the sides whenever necessary. Add 2 to 4 tablespoons of coconut milk if needed to keep your food processor work smoothly.
  • Pour the raspberry layer on top of the crust. Place in the freezer for a minimum of 4-6 hours to set (or overnight).
  • Take out of the freezer 20-30 minutes before serving. Decorate with fresh raspberries and desiccated coconut.

Betsy Carter Wellness

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