Recently some of the MYCO teachers gathered for dinner. We were all in raptures when Nicolette gave us the following raw raspberry (or strawberry, if you prefer) 'cheesecake' for dessert. So we thought we'd share it with you ...
For the crust
2 cups of macadamia nuts
4 - 6 dates pitted
1/4 cup of shredded coconut
1. Sprinkle dried coconut onto the bottom of 8 or 9 inch dish / pan.
2. In a blender combine nuts and date. press this mixture onto the coconut in the pan.
For the 'cheese'
3 cups of cashews soaked for at lease 1 hour
3/4 cup of fresh squeezed lemon juice
3/4 cup of honey
3/4 cup coconut oil
1tbsp vanilla extract
pinch of salt
3. In blender mix ingredients until smooth.
4. Pour mixture onto crust.
5. Place in freezer until firm.
For raspberry sauce
2 cups raspberries (or strawberries)
4 to 6 dates
Blend together and pour over frozen cake.
I often halve the recipe as it uses so many nuts and make a little cake that fits really well into a 21 cm x 15 cm Pirex dish.