MACADAMIA CASHEW RAW RASPBERRY CHEESECAKES
- Gluten Free
- Dairy Free
- 10 fresh Medjool dates, pips removed
- 4 cups almond meal
- Pinch salt flakes
- 1 jar Melrose Macadamia Cashew Butter
- 1 cup thickened coconut cream
- 1/3 cup Melrose Full Flavour Coconut Oil
- ½ cup freshly squeezed lemon juice
- ¼ cup Melrose Organic Rice Syrup
- 1 cup raspberries, fresh or frozen
Prepare your cheesecake moulds by lightly coating flexible mini-bar cake moulds with oil or line a traditional cake pan with baking paper.
Place medjool dates, almond meal, and salt into high-powered blender and whizz until mixture is crumbly and sticks together when pinched between your fingers. It should be a little sticky but not too much. If it's too dry, add a teaspoon of water to mix until it comes together.
Divide mixture between cake moulds and press together so a firm, solid base has formed. Alternatively, if using a large cake pan, press all of the mixture down until it's even and firm.
Place Melrose Macadamia Cashew Butter, coconut cream, coconut oil, lemon juice and rice syrup into a blender and process on medium–high speed until well combined.
Pour wet mixture into moulds or cake pan. Scatter raspberries on top of cake mixture and set in the freezer until completely frozen.
When frozen, remove cake from moulds or pan and allow to thaw at room temperature or in the fridge.
Serve when cake has softened enough to easily slice. Keep in fridge to store.