I made this ‘Cheesecake’ a few days ago and it was so damn tasty I have to share the recipe with you. There are plenty of ‘Raw Cheesecake’ recipes out there so I have taken bits and pieces from many. They all generally use a ‘filling’ of cashews, blended with fruits and a crunchy base, again of nuts, with some sort of natural sweetener. I have used a Funch product (of course), as it gives a great hit of protein and along with the nuts and coconut will be surprisingly filling, so you only need a small amount. Served with Coconut Yoghurt, it’s heaven.
Base:
- 1 packet Funch Vanilla + Coconut Protein Power Ball Mixture
- 2-3 tbsp rice malt syrup
- 2-3 tbsp coconut oil
- 1 lemon, juiced
Follow the instructions on Funch packet for the Fructose Free version, adding the lemon juice, then press mixture in to a square lamington tin (lined with baking paper) and pop in the freezer whilst you prepare the rest.
Filling 1:
- 2 cups cashews, soaked in water for 2 hours then washed and drained.
- 1/4 cup coconut oil, melted
- 2 tbsp rice malt syrup, or you can use Maple Syrup
- 1/2 cup coconut milk
Put all the items for Filling 1 in a food processor and blend until smooth.
Pour 1/2 the mixture in to the tray, on top of the Vanilla + Coconut Base, make sure it is evenly covered, then pop in freezer again, whilst you prepare final layer.
Filling 2:
Add 1 cup blueberries to the remainder of filling left in the food processor and blend well. Take unfinished cheesecake out of freezer and spread with final layer. Freeze until set.
Note: I like to sprinkle some Cacao Nibs on top for extra crunch, or this can be done when serving.
To serve: allow the cheesecake to sit at room temp for about 15mins and serve with fresh or frozen blueberries. The cheesecake can be cut in to small pieces, as it is quite filling, with the high protein and healthy fat content.
To store: keep the cheesecake in the freezer.
Enjoy xx
