I have figured out that as much as I love it when I have an opportunity to buy raw desserts ready made, it leaves me feeling a bit sad that I haven't been able to make it myself! I enjoy the process of "raw baking" and seeing the heaps of healthy ingredients that transform magically into rich and gorgeous desserts.
I made up this simple recipe to satisfy a craving for a basic creamy raspberry cheesecake. I was a bit short on time and flustered (which is always when I seem to crave these desserts) so I couldn't be bothered searching for a recipe.
I really like the hazelnut and oat crust, which is quite thick. This isn't a tangy cheesecake - it's more creamy, fruity and sweet. I sold it as "ice cream" cake to the kids, and they liked it!
Raw Raspberry Cheesecake
1 cup hazelnuts
1/2 cup oats
1 cup soft medjool dates
pinch of salt
2 cups cashews (preferably soaked)
1/3 cup melted coconut oil
1/3 cup agave
1/2 cup water
1 tsp vanilla
1 cup raspberries (thawed if using frozen)
To make the crust, grind the hazelnuts and oats to a coarse powder in a blender. Pop into the food processor and add the dates and salt and process until it starts sticking together. Press into a cake tin.
To make the filling, blend all the ingredients until smooth. This took me quite a few minutes. Pour onto the crust and freeze for a few hours or until set.