Raspberry Cheesecake Slice

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Raspberry Cheesecake Slice

Delicious and vibrant, this slice is just the ticket to impress.

Prep Time 30 minutes / Passive Time 1  hour / Servings 16 slices

INGREDIENTS

Base

  • 2 cups almond meal

  • 1/4 cup raw cacao powder

  • 2 Tbsp rice malt syrup

  • 1/4 cup coconut oil, melted

  • 2 Tbsp nut butter

Raspberry Cheesecake

  • 1 cup cashews, soaked for 30 minutes in boiling water

  • 1/4 cup maple syrup or rice malt syrup

  • 1 cup raspberries (if using frozen, defrost)

  • 1/3 cup desiccated coconut

Chocolate Topping

  • 100 g dark chocolate melted

  • 6-8 crumbled dehydrated raspberries

INSTRUCTIONS

  1. Place cashews in hot water and line a 20cm square slice pan with baking paper.

  2. In a food processor, place all base ingredients and blend until combined. Press base into slice tin and place in the fridge while you make the filling.

  3. In to a high-speed blender, place cashews, syrup, raspberries and coconut and blend until silky smooth.

  4. Spread raspberry filling over the base and smooth out evenly with the back of a spoon.

  5. Place in the freezer for 30 minutes to set.

  6. Melt chocolate over a double boiler and then spread over the frozen berry layer and return to the freezer again to set (about 15 minutes).

  7. Remove and slice with a hot knife then serve. Make sure you keep the slice in the fridge or freezer between serves.

Recipe by: Nicky Skinner.
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