Raspberry, Lime and Coconut Cheesecake.
This Recipe is Adapted From: Quite Good Food.
For the Base:
- 2 cups of dates, softened in water
- 2 cups of sunflower seeds
- 1 cup of dessicated coconut
- 1/2 cup of cacao or cocoa powder
- 1/2 cup of coconut oil, melted
- 2 tablespoons of chia seeds
- A pinch of salt
- 1 teaspoon of natural vanilla extract
For the Filling:
- 4 cans of coconut cream (the whole can)
- 4 cups of frozen raspberries
- Zest and juice of 2 limes
- ¼ cup of sweetener
- 5 teaspoons of powdered agar
Put all the base ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. If it doesn’t come together as well as you think it should add a small amount of water from the dates.
Tip the mixture into a non-stick spring-form cake tin (make sure its lined with baking paper, this will allow it to come out easier.)
Use the back of a spoon or your fingers to press the mixture down firmly and evenly.
Put the base in the the freezer to set for at least an hour.
Place the raspberries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth, it should have a similar texture to banana ice-cream.
Tip the raspberry mixture into a saucepan, add the coconut cream and stir until combines. Sprinkle the agar powder on top and stir in.
Bring to the boil, stirring continuously. Once the mixture has boiled (it should have thickened slightly) turn down to a low heat and simmer for 5 minuets.
Take the chilled base out of the freezer, pour the filling onto the base and refrigerate for 1-3 hours or until it is cold and has become hard (set).
Once the cheesecake has set take it out of the fridge and slice, this can be served cold or at room temperature.