After recently interviewing Naturally Meghan, we asked her if she’d like to share with us one of her favourite recipes. The answer was a resounding yes, and we couldn’t be more excited about this recipe she’s sharing with us today! I mean, who doesn’t love a very berry cheesecake?! YUM.
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Ingredients
Serves 6 – 8
For the base:
1 cup (200g) pitted medjool dates
1 1/2 cups (210g) cashew nuts
3/4 cup (65g) desiccated coconut
1/3 cup (30g) raw cacao powder
3 tbsp water
For the filling:
2 cups (260g) cashew nuts, soaked overnight in water
1 cup (140g) frozen raspberries
1/2 cup (125ml) melted coconut oil
1/2 cup (125ml) maple syrup (or any other liquid sweetener)
1/2 cup (125ml) water
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Method
• Line a springform cake tin with greaseproof/baking paper.
• Place all the ingredients for the base into a food processor and process them until a sticky mixture is formed. Transfer this mixture into the cake tin and press it down so it evenly covers the base of the tin.
• Place all the ingredients for the filling into a high speed blender and blend on high until smooth and creamy (you’ll need to use a tamper if you have one). Pour the filling on top of the base, making sure it’s evenly distributed.
• Put the cheesecake into your freezer and leave it for at least 2 hours to allow it to set. Once it’s ready remove it from the tin and peel off the greaseproof paper. Let it defrost slightly before serving.
• You can store the cheesecake in an airtight container in your fridge or freezer.
Enjoy!
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To see more of Meghan’s recipes, check out her blog.