160 gm(1 cup) almonds, preferably activated (see note)90 gmunsweetened shredded dried coconutScrapedseeds of 1 vanilla bean6fresh medjool dates, pitted, coarsely chopped“Cheesecake”450 gmcashew nuts, soaked in water for 4-6 hours, drained and rinsed240 gmraw unfiltered honey 220 mlfreshly squeezed lime juice (about 8 large limes)Scrapedseeds from 1 vanilla bean220 gmcoconut oil, softenedPoached raspberry and blood orange400 gmfrozen raspberries1 eachblood and navel oranges, peeled and thinly sliced8rosella (hibiscus) flowers (see note)Zestedrind and juice of 1 lemon1 eachcinnamon quill, star anise and clove
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.
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).
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.
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.