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#RAW RASPBERRY AND CASHEW COOKIES FULL#

If you have a small personal size blender, I recommend using that to blend the glaze.

#RAW RASPBERRY AND CASHEW COOKIES FULL#

1 cup coconut milk (once again, full fat).When finished, place back in the freezer and continue to the glaze! Using a spatula, dollop the raspberry cream into the pan and smooth evenly over the cheesecake base. Remove the cake pan with the cheesecake base from the freezer. If it’s not thick enough, add more cashews to the mix and pulverize again.

You should have a gorgeous, light pink/purple cream that is thick and smooth. Add the coconut milk, raspberries, and maple syrup (if using), and blitz until well incorporated. In your food processor, once again blitz the cashew pieces alone until well pulverized. Make sure to clean or wipe out your food processor before beginning this step!

2 tbsp maple syrup (OPTIONAL – only if you want it sweet!).

1 cup raspberries (I recommend fresh, but you can use frozen and defrosted – just drain excess water first).

1/2 cup canned coconut milk (full fat is best).

Place this in the freezer while you proceed to the next layer. Smooth and even out the top before continuing. Make sure the base is packed into the pan so it doesn’t crumble apart when serving. Now that you have the base mixture, use a spatula and your hands to press the mixture into the bottom of your cake pan. We’re aiming for a consistency that holds itself together when you try to mold a piece in your hand, so the base doesn’t crumble apart in the cake. Depending on the size of your dates, you may need to use more. Now add the dates, coconut oil, and salt, and continue blitzing until the mixture is well combined. Add the oats and repeat until the flour/mixture is fine. In a high-speed food processor, first blitz the cashew pieces alone until they are pulverized.

10 dates, pitted (I used Medjool dates).

Prep before starting: Line a 10-inch cake pan or cake mold with plastic wrap, if you plan on removing the cake to serve from the pan. You could always try more coconut oil to get the glaze to harden more, instead of just freezing. The raspberry glaze layer on top is a little icy compared to the rest of the cake, because there are so many raspberries (berries are watery and water freezes).

You could make this cake in a muffin tin as well to have little cheesecake bites! Get creative – whatever tools you have on hand will be fine to use. I also wrapped the pan base in plastic to avoid the base layer sticking to the pan. I used a 10–inch cake pan with a spring form on the side so I could remove the cake without ruining the base. I made this cake up on the fly, so there’s definitely room for improvement – like adding another chocolate frosting layer on top 😉 give it a whirl and let me know how you like it! You could also make this cake with another berry, like blueberries, without changing the recipe portions too much. Not to mention it’s vegan and gluten-free as well! It’s mostly date and raspberry-sweetened, and lower oil than your traditional cheesecake. This raw cheesecake is FULL of raspberries, cashews, and coconut – all foods that support your body’s health! I made this cake to be a bit decadent, but not overly so – a healthy sweet treat. You may have seen this delicious cake all over my instagram last weekend…well, I thought it was about time to share the recipe!