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Raspberry Cheesecakes with Creamed Coconut

Preparation Time
15-20 minutes

Cooking Time
None - refrigerate for 1 hour plus

Serves
Makes 4 individual cheesecakes

Allergy Information
Gluten Free, Wheat Free, Vegetarian


Ingredients

  • 4 x 9cm rounded moulds
  • FOR THE BASE:
  • 75g pecan nuts
  • 75g pitted dates
  • 20g Lucy Bee Coconut Flour
  • FOR THE TOPPING:
  • 75g cashew nuts, soaked in warm water for 2 hours
  • 75g Lucy Bee Creamed Coconut
  • 60g yoghurt (I used full fat Greek yoghurt)
  • 100g raspberries

Method

  1. In a food processor blitz together all the base ingredients so they resemble breadcrumbs. Split evenly into the moulds and press down and place in the fridge whilst making the topping.
  2. Place all the topping ingredients into the food processor (save a few raspberries to decorate the top of each cheesecake) and blitz until smooth.
  3. Spread evenly over the bases and refrigerate for an hour or more until ready to serve.
  4. Remove from the moulds, decorate with the reserved raspberries and serve.

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