Serves: 4
Orange and Raspberry Raw Cheesecakes
Preparation time: 20 minutes plus chilling time
Ingredients:
Base:
100g unsalted Cashew nuts
75g pitted dates
1 Tsp oil
Filling:
250g Cashew nuts
125ml orange juice
50ml coconut oil, melted
25ml agave
1/2 tsp ground cinnamon
grated rind 2 oranges
200g raspberries
Method:
- Place the nuts, dates and oil for the base into a food processor or liquidizer and run to chop everything finely. Press into the base of 4 Pyrex ramekin dishes.
- Soak the cashew nuts for the filling in the orange juice for 10 minutes.
- Rinse the processor bowl and then add all the ingredients for the filling apart from the orange rind and raspberries. Process until the mixture is smooth and stir in the orange rind. Keep ¼ of the mixture on one side and divide the rest between the ramekins, leveling the tops.
- Process the raspberries (keeping some as decoration) and then add the reserved ¼ of the filling, mix well. Divide between the ramekins, level the tops and refrigerate for 2 hours or overnight and decorate with orange rind and raspberries before serving.
TIP: The cheesecakes can be made in advance and frozen.
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