When it comes to trendy vegetables, cauliflower is the new black. The nutrient-rich veggie is as versatile as it is delicious, being used to make cauliflower pizza, mash or rice. But it also makes a great base for cheesecakes – try it for yourself and see!
Raspberry & cauliflower cheesecake
- 120g (3/4 cup) raw, unsalted cashews
- 65g (1 cup) additive-free shredded coconut
- 1/4 teaspoon stevia powder
- 60ml (1/4 cup) freshly squeezed lemon juice
- 1 tablespoon melted coconut butter
- 310g (2 cups) raw, unsalted cashews
- 1/2cup coconut butter
- 300g cooked cauliflower (about 1 small)
- 125g (1 cup) frozen raspberries
- 1 teaspoon alcohol-free vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon of rice malt syrup, or 1/4 teaspoon stevia powder
- 80ml (1/3 cup) additive-free coconut milk
- 60g (1/2 cup) fresh raspberries, for decorating
- Place the cashews in a bowl, cover with filtered water and soak for two hours. Drain.
- To make the base, place the cashews and shredded coconut in a food processor and blend until finely chopped. Transfer to a large bowl and stir in the remaining ingredients.
- Turn out onto a clean work surface and roll out into a dough. Press the dough evenly into a 16cm (6 1/4 inch) cake tin and place in the freezer for 30 minutes.
- To make the filling, combine all the ingredients, except the fresh berries, in a food processor and blend until smooth.
- Remove the base from the freezer and pour in the filling, using a spatula to smooth it over. Return to the freezer for 30 minutes, or the fridge for one hour, until set.
- Top with fresh berries and serve.
- This will keep for up to one week in the fridge, and two weeks in the freezer.
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