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Raspberry and white chocolate 'cheesecake'


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This is a grain free, low dairy cheesecake style dessert. It is absolutely delicious and an option for those with certain food intolerances.


1 cup pitted dates
1 cup almond flour
1/2 cup coconut sugar
1/2 coconut flour
1/2 cup ghee (or butter)
pinch salt

Put all ingredients into food processor and whizz until finely processed. Scrape into prepared 20cm springform pan
and press evenly to form base. Cover and refrigerate.

Top layer:

1 cup cashew flour
1 cup almond milk *
1/3 cup coconut sugar
150gm white chocolate (must be made on cocoa butter). Dice or slice first for easier melting
1 cup raspberries
gelatine (amount per instructions)

*easy almond milk = 1 cup water, 3 tbspns almond flour into blender, pulse well until white and creamy

Place cashew flour and coconut sugar into food processor and combine. 

Gently warm almond milk in a saucepan then dissolve in gelatin. Melt in white chocolate. Once the mix is smooth and even 
pour into food processor with dry ingredients. Pulse thoroughly until mixture is very smooth. 

Add raspberries and pulse just enough for them to be mixed through and for the juice to be starting to bleed into the mix.

Pour onto base and refrigerate uncovered until cool. If you cover while warm, pools of condensation will form on top resulting
in soggy patches. Cover once cool and allow to finish setting.


white choc raspberry cheesecake.JPG

Edited by OzAlphaWolf
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