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Raw raspberry lemon dreamcake

Posted in Chips, Crackers, and Snacks on 2012-10-08
Raw raspberry lemon dreamcake
Difficulty 5 minutes Serves one 8-inch cake
My new family-approved raspberry lemon dreamcake is a real winner


For the crust:
2 cups raw almonds
2 tbsp unsweetened coconut flakes
1/4 cup date paste
1/4 tsp pure vanilla extract
1/4 tsp sea salt
For the lemon filling:
3 cups raw macadamia nuts
1 cup homemade almond milk
1 cup fresh lemon juice
3/4 cup raw agave nectar
1 tsp vanilla powder (or vanilla extract)
3/4 cup coconut oil, melted
For the raspberry swirl:
1 cup raspberries
2 tbsp fresh lemon juice


    For the crust:
    Using a food processor, process the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and process until well combined.
    Press the dough evenly into the bottom of an 8-inch springform pan. Set aside.
    For the filling:
    Using a high-speed blender, blend the macadamia nuts, almond milk, lemon juice, agave nectar and vanilla powder until smooth and creamy, about 3 to 5 minutes.
    Reserve 3/4 cup of the filling and pour the rest into the springform pan with the crust. Gently tap the pan on the counter to remove any air bubbles.
    For the swirl:
    Using a blender, briefly blend 1/2 cup of the reserved filling with the raspberries and lemon juice until smooth. (The remaining 1/4 cup of lemon filling can be used for touchups after swirling. You should also reserve a small portion of the raspberry mixture for touchups, too.)
    Starting in the middle of the cheesecake, pour the raspberry mixture in circles, moving outwards to evenly distribute around the top of the cheesecake.
    Now you are ready to swirl. A chopstick (or something similar) is the best tool for this purpose. Insert the chopstick just below the surface of the raspberry colour near the outer portion of the cake, and begin moving it around, swirling the fillings into each other. I usually make a figure eight motion to integrate the colours. It's important to know when to stop, as too much swirling will blend everything together and you will lose the contrast of colours. Use the reserved filling and raspberry mixture to touch up areas that have too much of one colour. Just pour a small drop of the mixture in that area and swirl lightly.
    Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with fresh raspberries before serving, if desired.