Raspberry Mousse Cheesecakes – From Paleo Every Day, By Pete Evans.

The second recipe that Pete Evans has kindly passed onto me from his book Paleo Every Day: 120 Delicious and Nourishing Recipes for Energy and Good Health is a rather tasty Raspberry mousse cheesecake.


“If cheesecake is your thing but dairy isn’t, then you’ll love this recipe. You need a

few tools for this one: a food processor and a drum sieve or good strainer. These

cheesecakes are my girlfriend’s one and only birthday request. Nic never wants

presents or a foot rub, she just wants to go for our regular morning surf followed

by a generous serving of raspberry mousse cheesecake. How can I argue with that?”

Pete Evans


450 g cashews

420 g raspberries (fresh or frozen)

100 ml lime juice

1 teaspoon sea salt

350 g honey

1 vanilla pod, split lengthways and seeds scraped

250 ml coconut oil

baby mint leaves (optional)


160 g almonds (activated if possible, more detail in Pete’s book)

90 g desiccated coconut

6 medjool dates, pitted

pinch of sea salt

½ teaspoon natural vanilla extract

Chocolate shavings

120 ml coconut oil, melted

1 ½ tablespoons cacao powder , sifted

1 ½ tablespoons carob powder , sifted

1 tablespoon honey


Soak the cashews for 4 hours, then rinse well.

To make the crumble, process the almonds and coconut in a food

processor until broken up to a nice 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.

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. Pour the berry mixture into small glasses and

refrigerate for a few hours, or until set.

To make the raspberry crunch

Preheat the oven to 50°C, or as low as it

will go. Spread the raspberry pulp on a lined baking tray and place it in

the oven for a few hours. Remove from the oven and cool completely. You

can chop the dried raspberry with a knife for a coarser texture, or blitz it

in a food processor for a much finer consistency.

To make the chocolate shavings

Mix the coconut oil, cacao powder,

carob powder and honey in a bowl. Line a tray with baking paper

and spread the mixture onto the paper as thinly as possible. Leave at

room temperature for 5 minutes, then carefully roll the paper to form

a cylinder and place it in the fridge for at least 10 minutes to harden.

Once the chocolate has hardened, peel the paper away – you will be left

with pretty chocolate shavings. Place these on a tray and put them back

in the fridge for another 2–5 minutes to firm up again.

To serve, sprinkle the cheesecakes with crumble, then top with the

chocolate shavings, raspberry crunch and mint leaves (if using). You

can store any leftover raspberry crunch in an airtight container for up to

3 months.

 Get your copy of Pete’s book now.

Paleo Every Day by Pete Evans was published on 12th January (Macmillan, £18.99).



Natalie is the founder and editor of Balanced Being. She is also an Ambassador for beat, the UK's leading eating disroder charity. Natalie provides wellbeing content and wellness reviews to the site.

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