Coconut & Raspberry Slice
This is the perfect healthy treat. It's dairy-free and sugar-free and looks like a cheesecake, but it's filled with creamy cashews, berries and coconut. I let this sit in the fridge for five hours to allow the juices from the raspberries to seep through to the base. Yum! BB xxx
1 cup almonds or macadamias
1/2 cup coconut
4 tablespoons coconut cream
3 tablespoons maple syrup
2 cups raw cashews or macadamias soaked for at least four hours
1/3 cup maple syrup
2 teaspoon vanilla extract
2 tablespoons coconut cream
1 1/2 cups defrosted mixed berries or raspberries
1/4 cup maple syrup
The Bondi Baker Method
Step 1- Soak the cashews in water for 1 hour. Discard the water and line a small deep baking tin with baking paper and set aside. In a medium sized bowl, mix the top layer ingredients and let it sit for 1 hour until it thickens.
Step 2- Place the crust ingredients in your processor and pulse until the mixture comes together; this should take about 1 minute.
Step 3- Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.
Step 4- Place the cheesecake ingredients in your food processor and pulse until smooth. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 1 hour. Spread topping ingredients evenly over the cheesecake layer. Freeze for another hour.
Step 5- Cut the cheesecake into squares before serving, and you can keep the leftovers covered in the freezer for up to 3 months.