Dreamy pink dessert with a cheesecake texture and yummy lemony flavor, topped with raspberry sauce. All with healthy, whole food ingredients that make you feel good!
- 3/4 cup almond flour
- 3/4 cup shredded coconut, toasted
- 1 ½ tablespoons organic maple syrup
- 2 tablespoons coconut oil, expeller pressed refined, melted
- pinch of Celtic sea salt
- 1/2 cup (112 grams) coconut oil, expeller pressed refined, melted
- 2 cups cashews, (290 grams), soaked overnight
- 1 tablespoon chopped or shredded beets, peeled
- 1/4 cup (60 grams) coconut cream or the top, solid part from a can of full-fat coconut milk that’s been refrigerated overnight
- ½ cup maple syrup
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 teaspoon vanilla extract
- pinch of Celtic sea salt
- 10 ounces frozen organic raspberries, 2 ¼ cup
- ¼ cup maple syrup
- 1 teaspoon lemon juice
- 1 tablespoon water
- 1 tablespoon arrowroot
- 3 ounces fresh raspberries (optional)
- Toast the coconut in a small sauté pan on medium heat, stirring continuously until lightly brown.
- Mix the toasted coconut with the almond flour, maple syrup, coconut oil and salt together in a medium bowl.
- Line the bottom of a 7″ springform pan with parchment paper. Grease the sides with coconut oil.
- Press the crust onto the bottom.
- Chill while you make the filling.
- Melt coconut oil and set aside.
- Drain, rinse and dry the cashews on a kitchen towel.
- Add to a food processor along with the beet. Process until it looks like pink nut butter, scraping down the sides as needed.
- Add remaining ingredients, EXCEPT THE COCONUT OIL, process until smooth.
- While the food processor is running, stream in the melted coconut oil.
- Taste and add more sweetener if desired.
- Pour over the crust.
- Refrigerate for at least 4 hours or until firm. If you’re in a hurry, place the pan in the freezer.
- In the meantime make the raspberry sauce.
- In a saucepan over medium heat, stir together the raspberries, maple syrup and lemon juice.
- Heat the mixture on medium-low to boiling, stirring often. Reduce heat.
- Simmer 3-4 minutes until the raspberries begin to break down. Stirring regularly.
- In a small bowl, combine the arrowroot and water. Mix well to dissolve.
- Pour this into the simmering raspberry mixture. Stir and simmer over medium-low heat for 3 minutes or until the mixture has thickened a bit.
- Remove the pan from the heat.
- Let cool for 10 minutes.
- Spread the raspberry sauce over the top of the cooled cheesecake.
- Chill in the refrigerator for 1 hour.
- Let the ‘cheesecake’ come to room temperature, remove the sides of the pan. Top with fresh raspberries around the edge of the cake.
- As you slice, the raspberry sauce will ooze deliciously down the sides.
- Store in the refrigerator for up to 3 days or freeze. Freeze it without the fresh raspberries.
- If frozen, let it sit out for about 1 ¼ hours to come to room temperature, top with fresh raspberries. Once defrosted it will be perfectly creamy.
The ‘cheesecake’ needs 4-5 hours to chill. I recommend making it the day before you’re serving it.
- Category: Paleo, Vegan, Gluten Free, Dairy Free
Keywords: paleo dessert, vegan, raw food