Raspberry & cashew cheesecake
Layers of crunchy raspberry granola, creamy cashew filling and a tangy raspberry sauce make for the perfect gut-loving dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theguthealthdoctor.com.
Cooking tools:
- Food processor
- Blender
- Loaf pan
- Kitchen scale
- Microplane
- Freezer
- Parchment paper
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Spatula
- Chef's knife
- Cutting board
- Kettle
Ingredients
- 20g walnuts
- 20g almonds
- 85g no added sugar granola (we used Bio&Me Beetroot & Raspberry Granola)
- 3 soft Medjool dates, pitted
- ½ tbsp extra virgin olive oil
- ¼ tsp sea salt
- 220g raw cashews, soak for 4 hours, then drained
- ½ cup full fat coconut milk
- 45g Medjool dates (soaked in warm water)
- ¼ cup fresh lemon juice (plus 1 tablespoon zest)
- 2 tsp pure vanilla extract
- 300g frozen raspberries (thawed a little)
- ½ tsp lemon juice
- 1 Medjool date (finely chopped)
- 2 tbsp chia seeds
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