Orange and Rasberry Raw Cheesecakes

You will need: Pyrex glass ramekins - Serves: 4 Preparation time: 20 minutes plus chilling time 

Base: 

100g unsalted Cashew nuts 

75g pitted dates

1 Tsp oil 

Filling: 

250g Cashew nuts 

125ml orange juice

50ml coconut oil, melted 

25ml runny honey

1/2 tsp ground cinnamon 

Grated rind 2 oranges 

200g raspberries

 

Method

1). Place the nuts, dates and oil for the base into a food processor or liquidizer and run to chop everything finely. Press into the base of 4 Pyrex ramekin dishes.

2). Soak the cashew nuts for the filling in the orange juice for 10 minutes.

3). Rinse the processor bowl and then add all the ingredients for the filling apart from the orange rind and raspberries. Process until the mixture is smooth and stir in the orange rind. Keep 1⁄4 of the mixture to one side and divide the rest between the ramekins, leveling the tops. 

4). Process the raspberries (keeping some as decoration) and then add the reserved 1⁄4 of the filling, mix well. Divide between the ramekins, level the tops and refrigerate for 2 hours or overnight and decorate with orange rind and raspberries before serving. 

 

TIP: The cheesecakes can be made in advance and frozen. 

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