This delicious and healthy desert is made from simple ingredients – the perfect treat during the summer months.
Raw Raspberry Cheesecake Bites
Ingredients:
Base
8 Nākd Cashew Cookie bars
Raspberry layer
400g cashews, soaked overnight ideally, or at least 4 hours minimum
50ml of melted coconut oil
50g freeze dried raspberries
2 teaspoons of maple syrup
1 lemon
1/2-1 teaspoon of vanilla bean powder
Method
Start by making the base – simply roll the Nakd Cashew Cookie bars together with a rolling pin.
Line a small baking tray with baking paper. Then spread the base to cover the tray and flatten with a spatula. Give the spatula and food processor a rinse when you are done. Place the tray in the freezer for about an hour.
Once the base has set, drain the cashews for the raspberry layer and whizz them in a food processor. As they begin to smooth, you can add the other ingredients and whizz until everything is well mixed together.
Remove the base from the freezer and smooth the raspberry layer on top, again smoothing with a spatula. Then return the tray to the freezer for about 1-2 hours until set. When ready to serve, use a large, sharp knife to cut into small squares and sprinkle with lemon zest, desiccated coconut or anything else to decorate.
This recipe was developed for the brand by Annie Clarke, author and founder of lifestyle and wellbeing blog Mind Body Bowl.