Raw mango and tumeric cheese cake with raspberry topping
1 cup pitted dates
1 cup KILO NZ 1/2 cup shredded coconut
1 tbsp Pure Coco Ltd virgin coconut oil
1/4 cup raw cacao powder Filling:
3 cups of raw cashew nuts
1 jar of Raglan Coconut Yoghurt mango and tumeric yoghurt
2 tbsp extra virgin coconut oil, melted
4 tbsp pure maple syrup
Juice of 1 lemons
Pinch himalayan pink salt
2 cups of frozen raspberries
1 tsp of Fresh As dried raspberry powder
1 tbsp pure maple syrup
Place your pitted dates in a bowl and cover with boiling water for 10 minutes to soften.
Once soften discard water and add dates to your food processor.
Add all remaining ingredients into the food processor and process until the mixture starts to come together. It should be quite sticky when pressed between your fingers.
Pour the mixture into a greased round springform pan (I use coconut oil to grease, or line with baking paper).
Press the mixture down evenly using your hands to create the crust of the cheesecake.
Place in the fridge while you make your filling.
Place your cashew nuts in a bowl and cover with water, allow to soak for at least 3-4 hours. Once fully soaked, discard the liquid and rinse your cashew nuts.
Add your soaked cashew nuts and the remaining ingredients into a high speed blender and blend until smooth and creamy(I use a Vitamix otherwise you may need to just pause frequently to scrape down the sides and keep blending until smooth).
Pore the filling over your crust. Shake the pan gently to remove any air bubbles.
Place in the freezer for 30 minutes while you make the topping
Place all ingredients into a blender and process until smooth.
Remove your cheesecake from the freeze and pour over the topping, spreading evenly with spatula.
Place back into the freeze for at least four hours before serving.
When ready to serve the cheesecake, take it out of the freezer for at least 20, carefully remove cake and garnish