These can be made as either individual portions or a larger cheesecake. For pots, use individual ramekins, or for a larger cheesecake, use a loose-sided baking tin. We recommend individual pots for a fuss-free option.
Serves 12
Ingredients
- 2 cups cashews, soaked overnight
- 1 cup coconut oil
- 150g raspberries
- 2 tbsp acerola powder
- 4 tbsp beetroot powder
- 1 tbsp acai powder
- 2 tsp maple syrup
- Juice and zest of 1 lime
For the base
- 1 cup almonds
- 1 cup cashews
- 1 cup sesame seeds
- 1 cups desiccated coconut
- 2 tbsp coconut sugar
- 100g coconut oil, melted
- Pinch of salt
Method
- Blitz all the nuts in a food processor until fine
- Mix in the desiccated coconut and coconut sugar
- Rub in the coconut oil with your fingers
- Line a baking tray with parchment paper, spread the mixture on the tray and bake for 10-15mins until golden brown
- Leave to cool whilst making the filling
- For the filling, melt the coconut oil then add all the ingredients to a food processor
- Blitz until smooth
To Finish
- Evenly add the base to the bottom and press down until firm and even
- Add the filling to the top and smooth down until even
- Top with decoration of your choice (we used fresh raspberries, buckwheat groats and dried pomegranate seeds)
- Leave in the fridge to chill and thicken before serving.
Recipe provided by Pollen + Grace
About the Author / Gareth Hargreaves
