Raspberry and Red Grape Cheesecake with Chocolate Sauce
Lately I have loved making new desserts, I think it is the inspiration from all the fresh seasonal Summer fruit that has come into season! Raspberries, Mangos, Passionfruit, Paw Paw- all so vibrant and calling to be made into something fun and delicious (although, they are perfectly delicious just as they are!)
- ¼ cup of sultanas
- ¼ cup of almonds
- ½ cup of coconut
- 1 teaspoon of coconut oil
- 1 cup of soaked dates
- 1 cup of soaked cashews
- 1 ¼ cups of almond milk
- 1 teaspoon of vanilla powder
- ½ a teaspoon of salt
- 3 tablespoons of coconut oil
- 1 teaspoon of maca powder
- ¼ cup of raspberries
- ¼ cup of purple grapes
- 1 teaspoon of Bare Blends Bare Berry powder (or Acai or Maqui powder)
For the base, add all the ingredients to a food processor and pulse until the mixture breaks down and comes together to form a sticky consistency that still has retains some texture. Press this base mixture into the bottom of your 11cm springform pan and set in the fridge while you make the filling.
In a high speed blender make the filling. Firstly blend the strained dates and cashews with the almond milk, vanilla, maca powder and salt until very smooth and creamy.
Add the raspberries, grapes and berry powder to the mixture and blend until smooth and well combined.
Lastly, add the coconut oil and blend again briefly to make sure everything is mixed well.
Pour the mixture on top of the base and place in the freezer for ideally 2 or 3 hours to set. Before serving, move the cake to the fridge to allow it to soften slightly.
Enjoy with chocolate sauce and fresh berries.
Raw Chocolate Sauce
- 1 tablespoon of coconut oil melted
- 1 tablespoon of cacao powder
- 1 teaspoon of coconut nectar
Mix all ingredients in a small bowl with a little whisk or spoon so the mixture is smooth and creamy.
Drizzle the chocolate sauce over the cake, return to the fridge if you like to allow the chocolate to set slightly.
Serves 2-4. For a larger size cake simply double the recipe!