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.
RASPBERRY MOUSSE CHEESECAKES – SERVES 6–8
“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?”
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
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
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