There is something fascinating about raw desserts. I drool every time I see a raw cheesecake and promise myself to make it one day. The other day, I found a recipe of a raspberry mousse cheesecake by celebrity chef Pete Evans and thought this would be good practice before I attempt a whole raw cheesecake. I like desserts that have small servings and can be made in advance. I made a few small changes to the original recipe to suit my taste.
Ingredients (serves 6-8):
90g desiccated coconut
6 medjool dates, pitted
pinch of sea salt
1/2 tsp vanilla extract
420g raspberries (fresh or frozen)
100ml lime juice
1 tsp sea salt
1 vanilla pod, split lengthways and seeds scraped
50ml coconut oil
dark chocolate, to serve
lime zest (optional)
Soak the cashews in a bowl, covered, overnight. Rinse them out well the next morning.
To make the crumble, process the almonds and coconut in a food processor until broken up to a crumb. Add the dates, salt and vanilla extract and pulse until the mixture just comes together. If you over-process, the mixture will become oily. Transfer the crumble to a bowl and set aside.
To make the mousse, press the raspberries through a sieve. Set aside the leftover raspberry pulp. Process the cashews, raspberry liquid, lime juice, salt, honey and vanilla seeds until the mixture is smooth and creamy. Add the coconut oil and process until combined. Press the crumble to the bottom of small glasses, pour the berry mixture and refrigerate for a few hours, or until set.
To make the raspberry crunch, preheat the oven to 50C, or as low as it will go. Spread the raspberry pulp on a lined baking tray and place it into the oven for a few hours. Remove from the oven and cool completely. You can chop the dried raspberry with a knife for a coarse texture, or blitz it in a food processor for a much finer consistency.
To serve, sprinkle the cheesecake with crumble, then top with the chocolate shavings, raspberry crunch and lime zest (if you’re using these). Enjoy!