Sweet Adventures Blog Hop Raw Raspberry Freezecake

It’s Sweet Adventures Blog Hop time again. This month it’s hosted by Nic at Dining with a Stud and the theme is (drumroll please)…

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Sweets without heat. It’s all about Raw Food. At it’s simplest, it’s food that isn’t cooked. It makes for some very delicious (and healthy) desserts. So Miss Mixotrophy and I – Chief Taste Taster, Mel- made a cheesecake without cheese (in the Thermomix because it just LOVES this kind of stuff)… You might like to call it a Freeze Cake. In fact (pure genius!), that IS what I am going to call it…

Raw Raspberry Cheesecake Freezecake
(Apapted to Thermomix from the Raw Cashew Dreamcake at My New Roots)

You’ll Need
Base
80 g almonds
100 g pitted dates
1/4 tsp salt

Filling
230 g Cashews (soaked for at least 5 hours or overnight)
Lemon juice from two lemons
1 tsp vanilla essence
85 g coconut oil
130 g honey
100 g rasperries (thawed fully if frozen)

The How To
Base

  • Add dates, almonds and salt to TM bowl and set dial to closed lid. Press Turbo and process for around 20 seconds or until mixture holds together when pinched between your fingers.
  • Use spatula to tip mixture out into 18cm (7 inch) springform pan. Spread evenly and press down firmly. Set base aside while preparing filling.

Filling

  • Add coconut oil and honey to clean TM bowl (avoid getting either on top of the blades) and melt 2 minute/60˚C/speed 1, or until melted. Add cashews, lemon juice and vanilla and blend 1 minute/speed 9 or until smooth. Scrape down with spatula as necessary.
  • Pour about 2/3 of the filling over the base and smooth with a spoon.
  • Add rasperries to remaining filling and blend on speed 9 until smooth. Scrape down with spatula as necessary.
  • Pour over first layer of filling, smooth with a spoon and place cake in freezer until frozen.
  • Remove from freezer 30 minutes before serving. Serve with fresh fruit.

This is the cashew version that Miss Mixotrophy had made previously…
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The one we made together actually used almonds in place of cashews, due to Master O’s cashew allergy. We then forgot to keep the layers seperate. It might not look as pretty as the original, but it tasted good! But this is what happens when you have three kids distracting you and lots of chatting going on…

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If you’d like, head on over to Dining with a Stud to see Nic’s rather decadent Raw Chocolate Ganache Tart and view this months other entries.

Do you make raw desserts? What is your favourite? If you have a blog maybe you’d like to post a recipe this week and link up too…

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Comments

  1. Yum! I love the recipe from My New Roots and made a chocolate version last year. Both of yours look simply delicious 🙂

  2. gastromony says:

    Looks delicious! I think I could handle a cashew cheesecake again with a while lot of raspberry in it 🙂

  3. Those layers look so pretty! For something so healthy and natural the colours are amazing!

  4. look at those colours! Iove the way that natural colours can provide such a variety!

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