Hello! I hope you are all well, healthy & happy. Thank you to every one of you that are following by blogs – it means a lot to me, because I am sharing with you some of my favourite classic recipes. This Raw Raspberry and Coconut Cheesecake Slice, I have been making for a number of years. It always has been a popular choice from my customers in our cafes and still today other wholesale customers still order this.

I think it is the combination of the sweet coconut and the sour bitter taste that raspberries can have, along with of course the rich dark chocolate! The raspberries pop in your mouth then the creamy coconut balances it out.

To begin with you will need to soak 3 cups of cashew in some mylk overnight or for around 6 hours. Also you will need 200g of defrosted or fresh raspberries.

This slice was also made in a standard slice tray (19.5cm x 28.5cm). I just lined it with some baking paper – makes it easier to get out of the tray when it is ready to cut. Just hold the sides of the paper up and pull up.

Now the recipe

Base Ingredients

• 500g dates
• 1 cup shredded coconut
• 1/4 cup of cacao powder
• 1-2 tablespoons maple syrup

Blend the first three ingredients together until it is like a fine crumb. Then add in one tablespoon at a time – let it blend for a minute or two before adding the second tablespoon. This will all depend on how dry/moist your dates are. Sometimes I don’t have to add the syrup especially when using medjool dates. Once your mixture is blended together press firmly into your slice pan.

Cheesecake Ingredients

• 3 cups of soaked cashews
• 4 heaped tablespoons coconut yoghurt
• 1 teaspoon vanilla bean paste/extract
• 1 cup coconut oil
• 1/3 cup rice malt/maple syrup
• 1/2 cup desiccated coconut
• 200g defrosted/fresh raspberries
• 1 teaspoon psyllium husk *

Blend together the first three ingredients – this may take a few minutes as the cashews blend together to make a paste. You may need to scrap down the sides of your blender a couple of times to make sure all the nuts are blended. Now add in the oil and syrup blend for a couple of minutes until smooth and creamy. Add in the coconut and psyllium husk (*you do not need to add this. I use this as it firms the mixture a little and is better for my cafe customers – easier to cut and holds together better). Once you have combined everything pour half of the vanilla coconut mixture over the base and evenly spread out. Place the slice in the freezer for around an hour – if possible.

Now blend the raspberries in with the rest of the mixture and set aside covered, in a cool spot. After the slice is a little firm spread the raspberry mixture over the top of the vanilla one. I break up a few more raspberries and gentle press them into the top. Place back into the freezer or fridge until firm.

Once your slice is ready to cut melt down 40g of your favourite vegan chocolate and drizzle over your slices. I also mixed together some desiccated coconut with beetroot powder and sprinkled that over the top of the coconut. This slice is also lovely down in a round springform cake tin for a special occasion. I usually double the cheesecake ingredients and decorate with fresh raspberries, bliss balls, chocolate pieces and fresh flowers. This will last in the fridge for around three weeks and is suitable to freeze.

I hope you all enjoy my raw coconut raspberry slice.

Amanda xx