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“Cheesecakes” with raspberry and blood orange

You'll need

160 gm (1 cup) almonds, preferably activated (see note) 90 gm unsweetened shredded dried coconut Scraped seeds of 1 vanilla bean 6 fresh medjool dates, pitted, coarsely chopped   “Cheesecake” 450 gm cashew nuts, soaked in water for 4-6 hours, drained and rinsed 240 gm raw unfiltered honey 220 ml freshly squeezed lime juice (about 8 large limes) Scraped seeds from 1 vanilla bean 220 gm coconut oil, softened   Poached raspberry and blood orange 400 gm frozen raspberries 1 each blood and navel oranges, peeled and thinly sliced 8 rosella (hibiscus) flowers (see note) Zested rind and juice of 1 lemon 1 each cinnamon quill, star anise and clove


  • 01
  • Coarsely process almonds, coconut, vanilla and a pinch of sea salt in a food processor. Add dates and pulse to just combine (don’t overprocess as mixture will become oily). Divide among 8-10, 200ml-250ml glasses and set aside.
  • 02
  • For “cheesecake”, process cashew nuts, honey, lime juice, vanilla and ½ tsp sea salt in a food processor until smooth and creamy. Add coconut oil and process to combine. Pour onto crumble and refrigerate until set (3 hours or overnight).
  • 03
  • For poached raspberries and blood orange, combine ingredients with 60ml filtered water in a saucepan and stir occasionally over low heat until lightly poached (3-5 minutes). Set aside to cool, then refrigerate until chilled (1 hour). Discard spices before serving.
  • 04
  • To serve, top cheesecakes with poached raspberry and blood orange, and drizzle with extra poaching juices to taste.

Note Activated almonds are available from health-food shops. Rosella flowers are available from native-food suppliers such as Outback Pride.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Sep 2014

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