Stu: One of our mates dropped in last week with this cheesecake knowing that I’m pretty particular with my food. They told me it was ‘healthy’ and used all the right words (dairy, wheat & sugar free) so I gave it a go. It tasted that good, I kid you not. We’ve made it for friends twice, I’ve tweaked it a little since then with the same reaction… silent bliss 🙂
Ingredients – Crust
- 1/4 cup desiccated coconut
- 1/2 cup 180 Superfood (coconut)
- 2 cups macadamia nuts
- 1/2 cup pitted dried, chopped dates
Ingredients – Filling
- 2 cups cashews, soaked in water overnight, then drained
- Freshly squeezed juice of 1 lemon
- 1/4 cup rice malt syrup
- 1/4 cup warmed coconut oil
- 1 teaspoon natural vanilla essence
Ingredients – Topping
- 2 cups Raspberries (fresh or frozen)
- 1/2 cup pitted dried, chopped dates
Method
Lightly grease a standard sized baking tray or cake tin. Line the base with baking paper and dust with the desiccated coconut.
Then put the macadamias and dates into a food processor and blitz until nicely ground. (I tried this with my magic bullet blender and it didn’t work out so borrowed a mates food processor). Press the mixture over the coconut into the base of the tray/tin.
For the filling, put the cashews, lemon juice, coconut oil, rice malt syrup, vanilla extract and 1/2 cup of water into a food processor blitz until smooth. Pour over the macadamia/date mixture in the tin. Lightly tap the tin on a work surface to remove any air bubbles. Cover with glad wrap and shove it in the freezer for at least 2hours, or until the filling is firm.
To make the topping, put the raspberries and dates in a food processor and process until smooth. Now Remove the tart from the tin and transfer to a fancy plate. Add your raspberry topping and amaze your guests with this unbelievable dessert 🙂
Order 180 for your recipes here
