Raspberry Cheesecake Slice
There's a few raw cheesecake slices on the website, but not slices! This had to be remedied ASAP!
This is a slightly different consistency, more in line with a slice, but equally delicious and great to store in the freezer for that after-dinner treat. It does need to be refrigerated (as do most raw desserts) and served immediately, so I wouldn't put this particular slice into the kids lunchbox.... not that you'll want to part with a single piece! haha
The dehydrated raspberries on top are optional, but do really make it pop aesthetically.
They kinda remind me of the classic Belgium biscuit actually!
The filling can also be changed for whatever berry is in season or available to you, boysenberries or blackberries would also be terrific!
Delicious and vibrant, this slice is just the ticket to impress.
Base
2 cups almond meal
1/4 cup raw cacao powder
2 Tbsp rice malt syrup
1/4 cup coconut oil, melted
2 Tbsp nut butter
Raspberry Cheesecake
1 cup cashews, soaked for 30 minutes in boiling water
1/4 cup maple syrup or rice malt syrup
1 cup raspberries (if using frozen, defrost)
1/3 cup desiccated coconut
Chocolate Topping
100 g dark chocolate melted
6-8 crumbled dehydrated raspberries
Directions:
Place cashews in hot water and line a 20cm square slice pan with baking paper.
In a food processor, place all base ingredients and blend until combined. Press base into slice tin and place in the fridge while you make the filling.
In to a high-speed blender, place cashews, syrup, raspberries and coconut and blend until silky smooth.
Spread raspberry filling over the base and smooth out evenly with the back of a spoon.
Place in the freezer for 30 minutes to set.
Melt chocolate over a double boiler and the spread over frozen berry layer and return to the freezer again to set (about 15 minutes).
Remove and slice with a hot knife then serve. Make sure you keep the slice in the fridge or freezer between serves.
