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RASPBERRY COCONUT CHEESECAKE COCK-UP!


In my July 17th Instagram post, I urged everyone to riffle through their recipe books and try a new recipe every now and then. This is a great way to expand your cooking skills and discover exciting dishes to shake-up a repetitive weekly menu.


On Saturday, I walked the walk. Only I made a fatal error - attempting to master the recipe without wearing my reading glasses! This paved the way for two crucial mistakes - I thought I was filling a 12 inch cake tin (when it said 12cm cake tin - hence the very lean-looking raspberry layer!:( I also added liquid (coconut oil & water) to the crust ingredients before blending them sufficiently - hence the 'rough' crumb rather than smooth biscuit-base.


But some very positive learning came from my balls-up. I discovered through freezing the cheesecake overnight (rather than the recommended 4-6 hours - yes, too much computer work has clearly trashed my eyesight!), that you could make the most delicious ice-pops for hot sunny days or a healthy after-dinner treat (just blend the raspberry coconut topping, pour the mixture into lolly moulds & freeze overnight).


Anyway, thankfully, it wasn't the queen coming to tea, just my family - who love me for all my (cooking) flaws:)


Here's the recipe for VEGAN RASPBERRY COCONUT CHEESECAKE (with quantities for an 8 inch cake tin - giving you a nice topping three times the height of the one in my photo)


Ingredients for the crust/base :

  • ½ cup gluten-free oats

  • ½ cup almonds raw

  • ½ cup desiccated coconut unsweetened

  • 2 large Medjool dates

  • ¼ tsp of sea salt

  • 1 tbsp of coconut oil unrefined

  • 1-2 tbsp cold water

Ingredients for the topping:

  • 3 cups /450g cashews soaked in boiling water for 15-20 minutes, drained

  • 1½ cups coconut cream solid part from a can of full fat coconut milk

  • 3 tbsp of coconut oil unrefined

  • 1½ cup of fresh or frozen raspberries

  • 9 tbsp of maple syrup

  • Juice of 1/2 - 1 lemon (depending upon desired acidity)

  • 6-12 tbsp of coconut milk if needed

Instructions:

  • Add the oats, almonds, coconut, dates, and salt to a food processor. Blitz until wet sand consistency. THEN add coconut oil and 1 tablespoon of cold water. Blend again and see if the dough starts to come together. If not, add an extra tablespoon of cold water.

  • Line an 8" cake tin with parchment paper. Firmly press the crust into the bottom of the tin. Place in the freezer while you prepare the raspberry layer.

  • Add all raspberry layer ingredients, except the coconut milk, to a food processor or high-speed blender. Blend until smooth. Scrape the sides whenever necessary. Add 2 to 4 tablespoons of coconut milk if needed (you want the consistency to be like a smoothie, not a juice).

  • Pour the raspberry layer on top of the crust. Place in the freezer for 4-6 hours to set like a mousse/cheesecake (but not to freeze solid)

  • Take out of the freezer 20-30 minutes before serving or store in the fridge until serving. Decorate with fresh raspberries and desiccated coconut (or pretty flowers:).

Follow me on Instagram for more healthy tips and recipes x


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