Choc Raspberry ‘Cheesecake’
Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Vegetarian, Paleo, Gaps & Keto Friendly
I love to make food for celebrations!! For me, it’s the best way to show somebody how much I care!! This was something new I made for a recent birthday. It was light and fluffy and I really should have made two!! I’ve called it a cheesecake, but there’s no dairy at all. It’s a combination of my two favourite foods, chocolate and raspberries (which I consider to be a match made in heaven!!)
As always, the major allergens have been ticked off, so this recipe should be suitable for most people, although it does contain gelatin, so won’t be suitable for vegans.
INGREDIENTS:
BASE LAYER:
- 150g activated pepitas and sunflower seeds (or nuts if prefer)
- 100g coconut flakes (or dessicated coconut)
- 150g dried dates (make sure you check for added oils and additives)
- 3T cacao powder
- pinch of salt
CHOCOLATE LAYER:
- 410g coconut cream
- 1/2 cup filtered water
- 4 Tblspn cacao powder
- 4 Tblspn maple syrup
- 1 tspn Vanilla
- 2 Tblspn gelatin
RASPBERRY LAYER:
- 140g coconut cream
- 1/4 cup water
- 1 1/2 Tblspn gelatin
- 1 cup raspberries (fresh or frozen)
- 2 Tblspn maple syrup
METHOD:
BASE METHOD:
- Place all base ingredients into a blender and blend until it is a crumbly consistency.
- Place mixture into a springform tin (20cm) and press into base. I like to press a little of the mixture up the sides of the tin as well.
- Place tin into the fridge/freezer to set while preparing the chocolate layer.
CHOCOLATE LAYER:
- Place all chocolate layer ingredients into a saucepan, sprinkling the gelatin on top.
- Allow to sit for a few minutes for the gelatin to bloom.
- On a medium to low heat, stir together until the gelatin has dissolved and is mixed well.
- Remove springform tin from the freezer and pour chocolate layer ingredients on top.
- Place into the freezer for approximately an hour to set (do not allow to freeze as this will change the consistency of the end product)
RASPBERRY LAYER:
- Place all raspberry layer ingredients into a saucepan sprinkling the gelatin on top.
- Allow to sit for a few minutes for the gelatin to bloom.
- On a medium to low heat, stir together until the gelatin has dissolved.
- Transfer to a blender, and blend together until mixture is smooth.
- Remove springform tin from the freezer and pour the raspberry mixture on top.
- Return to fridge and allow to set for about 8 hours. (works well if able to set overnight)
- Cut and serve when needed with fresh raspberries and coconut yoghurt or whipped coconut cream.
- This will keep in an airtight container in the fridge, or can be frozen and defrosted, although the texture will change slightly, but will still taste fantastic.
