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| Raw lamington cheesecake. |
Hello whole foodies ♥
As today is Australia Day and I am going to a BBQ at a friend’s house here in Sydney, i was inspired to recreate a beloved, but sugar laden Aussie treat…the lamington, jam filled of course!
Behold the Whole Food Nutritionista raw lamington cheesecake!
A coconut & cacao biscuit/cookie base topped with a layer of coconut and cashew filling sandwiching a layer of rasperry chia jam, then topped with a rich chocolate ganache and shredded coconut.
The ganache is made super healthy by the addition of a creamy avocado, which i promise you can’t taste at all. This yummy treat is refined sugar free, vegan, raw, dairy free, gluten free and paleo friendly. No baking required which is a bonus in our summer heat (:
RAW LAMINGTON CHEESECAKE
Gluten free, Dairy free, Sugar free, Vegan & Paleo friendly
INGREDIENTS
Crust:
7 fresh pitted dates
2/3 cup unsweetened shredded coconut
2/3 cup macadamia nuts (can swap for pecans or walnuts)
4 heaped tbsp raw cacao powder
pinch of sea salt
2-3 tbsp coconut oil
Chia Jam:
1 cup fresh or frozen raspberries
1 tbsp chia seeds
1/2 tsp vanilla powder (optional)
Filling:
2 cups raw cashews, soaked in water for 6-8 hours & rinsed
1 cup coconut cream (or flesh of 2 coconuts blended with coconut water to equal 1 cup)
2-3 tbsp coconut nectar (or preferred sweetener)
2 tsp vanilla powder (or scrape 2 vanilla pods)
Chocolate Ganache:
4 heaped tbsp raw cacao powder
4 tbsp coconut oil
1 small ripe avocado
pinch of sea salt
6 fresh dates
1 tbsp coconut nectar (optional)
unsweetened shredded coconut for decoration
METHOD
- If using frozen raspberries be sure they have defrosted
- blend all jam ingredients and place in the fridge where they will thicken slightly
- in a food processor mix all the crust ingredients until they have a sticky, crumb-like consistency
- press mixture into a flan or springform tin (18cm/7 inch) and chill in freezer while preparing the filling
- blend all the filling ingredients until smooth and creamy
- spoon 1/2 the filling into crust and chill until firm
- gently spoon on jam layer and chill in freezer for at least an hour
- spoon the other half of the filling gently on top of the jam layer and chill until firm
- blend all ganache ingredients until smooth, scraping down the sides as you go
- layer ganache on top and decorate with coconut.
Enjoy!
May be kept in the freezer for up to 6 weeks, though thaw slightly before serving
Serves 12
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