Lemon, Coconut and Raspberry Cheesecake

Mmm cheesecake. One of the food items that so many vegans will tell you they miss. However, with the huge raw food movements and so many creative foodies, there are, (thankfully) many, many 'cheesecake' recipes to satisfy those cravings.

Four things I love; Cheesecake. Lemon. Coconut. Raspberry. All in one go and I am lost for words. I could literally eat this creation till the cows come home. You could make this for anything, any event, whenever and no one would ever guess that it wasn't the dairy-full delight we all know as cheesecake , or, the 'real deal'. Not to toot my own horn or anything, but it. is. goooooooooood.

The nutty, spicy based, combined with the sweet, smooth and creamy filling, is cut perfectly by the tart, sweet yet sour raspberry topping. The best combo.

Another recipe that seems a bit 'bitsy' but just give it a go - just because it has three components, doesn't mean it's hard to make. And it is certainly worth it. If you are paleo and or vegan or just love delicious food - this is for you!

For the base, process together:

200g of any raw nuts - I used equal parts cashews, walnuts and almonds

1 tbsp ground ginger

1 tsp cinnamon

2 tbsp melted coconut oil

Press in to a cake dish/pan and chill.

For the cream layer, blend together:

150g of cashews (soaked)

200g of Raglan Coconut Yoghurt (if you can't find coconut yoghurt, you can use coconut cream you just won't get the exact same tartness)

Juice of one lemon

2 tbsp agave or honey

4tbsp melted coconut oil

Pour over chilled base and return to the fridge to chill until set.

For the raspberry layer, blend together:

1 cup of Raspberries

Juice of one lemon

2 tsp of agave or honey

Stir in 2 tbsp of chia seeds

Spread over set cream layer and chill again until set.

Cut in to slices and serve immediately.

Enjoy!

K x