- 30 min
- 1 ½ cups (180g) natural cashews, soaked overnight or at least 6 hrs, drained
- 2 tsp Queen Vanilla Bean Paste
- 1/3 cup (80ml) coconut oil, melted
- ⅓ cup (80ml/120g) honey or ¼ cup (60ml) Queen Maple Syrup
- ¾ cup (95g) raspberries, fresh or frozen
- 2 lemons juiced (approx 90ml)
- 1 tsp lemon zest
Method - Crust
Grease and line a 20cm springform cake tin with baking paper and sprinkle the base with coconut. Set aside.
Process macadamias, dates, salt, Vanilla Bean Paste and Pure Maple Syrup until a smooth mixture comes together. Press mixture into cake tin evenly using the back of a spoon. Set aside.
Method - Filling
Place cashews, Vanilla Bean Paste, coconut oil, honey, lemon zest and juice in a clean food processor and process until a smooth mixture is achieved. Depending on the strength of the processor, this may take some time. Pour half of this mixture into the cake tin and spread with a spatula.
Return remaining mixture to the food processor and add raspberries. Process until smooth then pour over vanilla layer. Place cake tin in freezer and freeze overnight or until solid.
Method - Topping
Prepare topping by placing coconut in food processor and pulsing until a fine mixture comes together. Add Pure Maple Syrup, Vanilla Bean Paste and salt and press into a lined baking tray. Freeze until ready to use.
Remove cheesecake from the freezer 20-30 minutes before serving. Carefully release the spring on the cake tin and remove baking paper on sides. Garnish cake with fresh raspberries and broken up coconut bark. Use a hot knife run under hot water to serve immediately. Always store cake in the freezer until ready to eat.