Before there were fad diets, nutritionists or television shows that featured people going through grueling…
Paleo Raw Raspberry Lemon Cheezecake
Happy Integrative Medicine day!
In honor of today I am posting the recipe for my beautiful Lemon Raspberry Cheezecake.
This is a very time consuming, but well worth project. Everything in this cake is good for you and is loaded with anti-oxidants and healthy fats.
I have used a silicone heart shaped pan. Whatever you choose as your mold, make sure it is silicone as your dessert will slide right out. I have quadrupled the recipe because the mold was so huge, but it served about 25 people.
Coconut Layer:
4 cup raw cashews, soaked and rinsed
1 cup cold pressed coconut oil
1 cup desiccated coconut
2 and 2/3 cup coconut cream
1 cup organic rice malt syrup
juice of 1 whole lemon
1 cup frozen or fresh raspberries
Raspberry Cream Layer
4 cup frozen or fresh raspberries
1 cup extra virgin cold pressed coconut oil
4 cup raw cashews, soaked and rinsed
4 cup coconut cream
2 cups organic rice malt syrup
2 packets of thawed pitaya for color
Coconut Layer
- Using your food processor, blend the cashews until completely smooth. As smooth as possible.
- Add the coconut oil, desiccated coconut, coconut cream, rice malt syrup, and lemon juice. Blend until smooth and creamy. If it isn’t sweet enough add more rice syrup or a touch of stevia.
- Fold in the raspberries and pour mixture into your silicone mold. Freeze for a few hours or, until set.Raspberry Cream Layer–
- Using your food processor, blend the cashews until completely smooth.
- Add the coconut oil, desiccated coconut, coconut cream, rice malt syrup, thawed pitaya and raspberries.
- Blend until smooth and creamy.
- Pour mixture over the top of the coconut cream layer, and freeze until set. When ready to serve, flip it over, and top with extra raspberries.
Chocolate Syrup
1 and 1/3 cup coconut oil
1 cup cocoa powder
1 cup brown rice syrup
Mix all ingredients with a whisk and carefully pour over chilled cake. It should set up immediately from the cold. Put in freezer to solidify the chocolate sauce.
Note: Please remember that this recipe was quadrupled for size. The mold I used was huge and needed a lot of volume. You can safely cut this in half and make two separate 8×8 silicone mold cakes . Extra silicone cupcake holders are excellent for surplus ingredients. Don’t forget to freeze on a level surface for a straight line otherwise the cake will freeze lopsided. Also, make sure you leave the cake out at surface temperature for about an hour from the freezer. Use a knife in hot water to cut.
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