This amazingly delicious yet refreshing “cheesecake” with crushed raspberries is a nutritionally dense dessert full of all the goodness of vitamin C, prebiotics, fiber, pectin, antioxidants and protein! The beautiful presentation is lovely for the holiday season!

Ingredients

Base
  • ½ cup pecan nuts

  • 1 cup coconut shreds

  • 1 tbs coconut oil

  • 10 soft medjool dates

Lemon “Cheesecake”
  • 1 cup raw cashews (Pre soaked for 4-5 hours in filtered water/drain)

  • ½ tsp natural vanilla essence

  • ½ cup fresh squeezed lemon juice (more if you prefer a stronger lemon flavor)

  • ¾ – ½ cup pure maple syrup (add more if you prefer sweeter)

  • 1 level tbs baobab powder

Goji Berry Layer
  • 1 cup raw cashews (Pre soaked for 4-5 hours in filtered water/drain)

  • 1/3 + 1 tbs pure maple syrup

  • 1 tbs coconut oil

  • ½ cup fresh orange juice

  • ½ cup goji berries

  • ½ cup frozen raspberries for top

Method

Base

Blitz all base ingredients in food processor until they stick together. Press into a 21-22cm round cake tin with push out base.

Lemon Cheesecake Layer Method

In a high speed blender, pulse lemon cheesecake ingredients until very smooth and creamy. Stop once in a while to scrape down sides. Pour over base

Goji Berry Layer Method

In a high speed blender, pulse Goji Berry ingredients (except raspberries), until very smooth and creamy. Stop once in a while to scrape down sides.

Pour over lemon layer and crumble raspberries over the top.

Freeze overnight. Allow to defrost for at least 10 minutes before slicing.

~Recipe Submitted by Bobbie Sawyer
Arbonne
bobbie72@gmail.com

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