Back
26th May 2020

Three Layered Raw Cheesecake

Matcha, Super Blend, Low-Cal Sauce

Three Layered Raw Cheesecake

All the flavour but none of the naughties. A beautiful raw dessert with three decadent layers to curb the cravings.

Ingredients

Base - Cacao

  • 1 cup fresh pitted dates, chopped
  • 1 cup coconut flakes
  • 1 cup dry roasted almonds (technically not raw but the taste is deeper)
  • 4 tbsp coconut oil, melted
  • 2 tbsp cacao powder

Filling - Cacao

  • 1/2 cup coconut oil
  • 1/3 cup coconut milk
  • Juice of 2 lemons
  • 1/3 cup NZProtein maple flavoured Low-Cal Sauce
  • 2 cups raw soaked cashews
  • 1 tsp vanilla extract
  • Pinch sea salt
  • 4 tbsp cocoa

Filling- Matcha & Superblend

  • 1/2 cup coconut oil
  • 1/3 cup coconut milk
  • Juice of 2 lemons
  • 1/3 cup NZProtein maple flavoured Low-Cal Sauce
  • 2 cups raw soaked cashews
  • 1 tsp vanilla extract
  • Pinch sea salt
  • 1 tbsp NZProtein Matcha powder
  • 1 tbsp NZProtein Superblend powder

Filling - Raspberry

  • 1/2 cup coconut oil
  • 1/3 cup coconut milk
  • Juice of 2 lemons
  • 1/3 cup NZProtein maple flavoured Low-Cal Sauce
  • 2 cups raw soaked cashews
  • 1 tsp vanilla extract
  • Pinch sea salt
  • 2 cups frozen raspberries

three layered cheesecake with cashews and almonds sugar free

Directions

Base
1. In a food processor pulverize the dates until they form a paste.
2. Add dry roasted almonds, coconut, cacao and oil, pulse until they form a crumble like mixture.
3. Grease your cake pan. If you are using a springform pan this is optional.
4. Pour the crust into tin and press down until compact, flat and covering the whole of the bottom of the tin. Set aside. 

Filling
1. In a blender add cashews, maple flavoured syrup, coconut milk, coconut oil, lemon juice, vanilla, sea salt and filling dependant additive (cacao, matcha and superblend or raspberries).
2. Blend until batter forms.
3. You may need to run a spatula down the sides of your blender to make sure you get everything then pulse again for added measure.
4. As you make each layer of filling, pour into separate bowls and set aside.
5. Pour bottom layer into cake tin (on top of base) flatten using a spatula to make nice and level.
6. Place in freezer for 30 minutes (repeat this with each layer).
7. Serve once all three layers have been set.

LOGIN