APRICOT, COCONUT & SESAME RAW CHEESECAKE
This divine raw cheesecake is a winner for any event! And any left overs make for the most delightful breakfast, morning tea or after-dinner treat!
Full of healthy fats, non-refined sugar, fresh fruit, sweetened with some natural honey this dish has a beautiful nutty flavour from the tahini and coconut! Yum yum!
Recipe Type: GF, DF, RSF, V, Paleo
Serves 15
Time 10 min
Ingredients:
For Base
- ½ cup raw cashews
- ½ shredded coconut
- 2 tbsp linseed meal
- 4 tbsp melted coconut oil
- 1 tbsp tahini
- 1 tbsp honey
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 2 tbsp activated buckinis
For the filling
- 1.5 cup raw cashews soaked in water overnight
- ½ cup coconut cream
- 2 tbsp coconut oil
- dash vanilla essence
- dash coconut essence
- 1 tbsp tahini
- 5 fresh apricots* (+ extra for decorating)
- 1 tbsp honey
- pinch salt
Extra Apricots, flaked coconut and sesame seeds to decorate if desired.
*You can use any type of fruit you like if you don’t have apricots (aim for about 1⅓ to 1½ cups of fruit altogether). Strawberries, blueberries, raspberries and mango are great options.
Method:
- Place all ‘base’ ingredients (except sesame seeds and buckinis) in a food processor and process until the mixture comes into a smooth ball. You may have to stop the processor every now and then and scrape down the sides.
- Stir the seeds and buckinis through the mixture then spread the mixture evenly over the bottom of a lined baking tray (I use a small loaf tin, but you could use a round, spring form cake tin for a round result).
- Place in freezer while making the filling.
- Place all ‘filling’ ingredients in the food processor and process until it becomes a smooth, creamy mixture.
- Remove tray/cake tin from freezer and pour the filling mixture over the top of the base and spread out evenly with a spatula.
- Decorate the cake with sliced apricots and sprinkles of sesame seeds and shredded coconut.
- Place in freezer for 2 hours to set.
- Remove from freezer, slice and enjoy!
- Store in freezer. Just remove an hour before wanting to eat to allow the cake time to soften.