Raspberry Lemon "Cheese" Cake
A simple, yet decadent dessert that will tantalize anyone’s taste buds!Gluten Free
Ingredients
- 1 cup Dried Figs Base
- 3/4 cup Sunflower seeds Base
- Pinch Rock/sea salt Base
Filling
- 3 cups raw cashews soaked for 5 hours
- 1/2 cup ghee or coconut oil
- 2/3 cup raw honey
- 2 cups raspberries if frozen, completely defrosted
- 2 lemons juice and zest
- 140 grams cocoa butter
- 1 tsp vanilla powder Can use vanilla essence if required
Instructions
- BASE: Blitz all base ingredients in a food processor until it starts to come together. Press firmly into a 8″ cake tin that has been lined with baking paper or cling film (make sure the film goes up the side of the pan).
- Place in freezer to firm up.
- FILLING: Blitz cashews in a food processor until smooth. Add in lemon juice, zest and vanilla.
- In a double boiler (or use a metal bowl sitting on top of boiling water), melt cocoa butter, butter/oil and honey.
- When melted slowly stir through cashew mixture.
- Puree raspberries and then mix through mixture also.
- Spread filling over base. Put into the freezer for 4 hours to firm up. It can then be either left in the fridge to serve cold or freezer to enjoy frozen.
- When serving, enjoy with mixed berries.