- 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
- 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
- 1Coarsely 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.
- 2For "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).
- 3For 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.
- 4To 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.
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