Raw food desserts are a way of bringing happiness to your taste buds and while including nutrient dense food. All our food workshops are based on whole foods, grain free, dairy free, ferments and collagen rich foods to support the gut microbiome.
Firstly soak the dates and cashews!
The cashews – soak in cold water for 4 hours or overnight, overnight is best. Or soak in very hot water for 20 minutes in a covered bowl. Then rinse and dry with paper towel.
The dates – Soak in warm water for 10 minutes. Rinse and pat dry.
1/2 cup almonds
1/2 cup walnuts
1/2 cup dates, dried, pitted & soaked (as above)
1 tbs cacao or cocoa powder
1 tsp vanilla extract
1 cup raw cashews, soaked
3/4 cup coconut milk
3 tbs cocoa powder or cacao
3 tbs maple syrup
1 tsp lemon juice
Soak cashews and dates (as above)
- Blitz all ingredients for the cheesecake base in food processor until it holds together like a sticky ball when pressed between your fingers. Put into greased muffin or cupcake moulds, silicone are best. You will need roughly 1 large tablespoon of mix per mould. Press down with the bottom of a small glass or back of spoon until smooth. Place in freezer while you make the filling.
- Blitz all the cheesecake filling ingredients until very smooth. You can do this in your food processor (cleaned out) or blender.
- Pour filling over bases.
- Place in freezer for 1 hour or until firm.
- Top with fruit, coconut, fresh mint, coconut yogurt or desired toppings.
You can put the frozen cheesecakes into a lidded container in the freezer and keep until needed. They don’t take long to defrost.
About the Author
Liza Twohill has been a naturopath for 22 years and has specialised in Functional Medicine for around 12 years. Her speciality is in fatigue, anxiety and gut microbiome. In addition to working as a clinician, her business also offers online wholefood workshops and in 2020 she released her ‘Curb the Chaos’ online health programs. “What I’m most passionate about is helping people reclaim joy in their life.”