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The Mindful Cook

24th May 2018

No Dairy Raspberry Ripple Tart | Phlox

Ingredients

For the base:

12 pitted dates

150g pecan nuts (if no pecan nuts, you can use 150g mixed nuts)

100g mixed nuts

50g melted coconut oil

 

For the filling:

70g coconut cream (the block, not liquid)

310g pre-soaked cashews

150g raspberries

30g coconut nectar

30g melted coconut oil

1 can of full fat coconut milk (you will only use the top and a couple of tablespoons of liquid milk)

2 tbsp. agave nectar and a squirt for the topping raspberries

juice from half a lemon

50ml almond milk

 

Method:

 

NB: pop your tin of coconut milk in the fridge for an hour or so before preparing the cheesecake so that the creamy bit that rises to the top is as solid as possible.

You will need a 9-inch round spring form tin, greased with a little coconut oil and lined with some greaseproof paper on the bottom.

Soak the cashews in cold water for 7 hours or overnight, or, soak them for an hour or so in boiling water.

Once everything is ready, place the nuts and dates for the base into a blender and blend until you have a breadcrumb like consistency. When it reaches that stage add the melted coconut oil and pulse until the mixture starts to stick together. Scoop the mixture out and pat down into the bottom of the tin to form the base of the cheesecake. Pop this into the freezer while you prepare the topping.

 

For the topping, whizz up 100g of raspberries with 30g of coconut nectar in a blender or hand blender to make a coulis and set to one side. Clean out the blender and put the coconut cream, cashews, the white creamy top of the tin of coconut milk plus two tablespoons of the liquid, the almond milk, the melted coconut oil and two tablespoons of agave nectar into the blender and whip up.

Once you have a thick smooth texture add the raspberry coulis and the juice from half a lemon and whizz up again to create a lovely pink mixture.

Take the base out of the freezer and use a spatula to pour over the cheesecake mix, smoothing off the top with the spatula.

Using the back of a spoon, in a bowl crush up half of the remaining raspberries with a squirt of the agave nectar add this to the top of the cheesecake using a cocktail stick or the tip of a knife to create a swirly, effect.

Cover the finished product carefully in foil before placing into the freezer. Leave to set in the freezer for 6 hours or overnight and take out 20 minutes or so before serving so it can thaw a little. If you want to portion it, take it out and cut through it with a knife heated in boiling water so that you can pop the slices that you don’t need back in and allow the portions to thaw.

Decorate with mint leaves and raspberries.

 

Tip: If you have a vitamix or similar I would recommend using it, but you can use any good quality blender. The aim is to get the mixture as smooth as possible. If it doesn’t purée together easily just add a little more coconut milk as the liquid should help to purée it.