This is just one of the amazing desserts that we prepared at this summer’s Devon Stress Busting Retreat!
If you can find a little time – indulge yourself and your loved ones with a decadent good-for-you treat!
Raw Raspberry Cheesecake: Serves 8
1 Cup of Nuts
1/3 cup of Cacao Powder
3 tbsp Coconut Oil (melted)
12 Medjool Dates
2 Cups of Raspberries
2/3 Cup Cashews
4 tbsp Coconut Desiccated
2 ½ Tbsp Honey
1 tbsp Coconut Oil
½ Cup Cacao Butter
½ Cup Cacao Powder
¼ Cup Honey
Start with the base and add all of the ingredients into the blender or food processor. Blend for 1 minute or until you get a dough like consistency. Then grease an 8-10” square dish and add the mixture smoothing it out evenly across the bottom. Place the dish in the freezer for around 30 minutes.
Clean the blender/mixer and add all the ingredients to the middle layer of the cheesecake. Blend again until smooth and creamy. Taste add a little more honey if you would like it sweeter. Remove the dish from the freezer add the middle layer evenly and return to the freezer for about 1 hour.
Heat up a pan of hot water, place a heat proof dish over the water (to create a baine-marie) and place the cacao butter into the dish. Allow the butter to fully melt and the add the cacao powder, stir well until completely combined. Then add the honey, again stir well until smooth. Remove your dish from the freezer and gently pour over the chocolate layer – this would just be enough to give a thin covering of chocolate. When the middle layer is completely covered with chocolate, place the dish in the fridge, until set fully – around 2 hours.
Remove from the fridge and cut into around 8 servings.