Raw Raspberry Cheescake Mousse

This is a healthy alternative to cheesecake using raw ingredients and it’s also vegan friendly. It’s so simple to make, just blitz it up and put it in the fridge ready to serve.

 

Raw Raspberry Cheesecake Mousse

 

Crumble

  • 3/4 cup raw almonds (pecan or walnuts will also work)
  • 1/2 cup soft Medjool dates, pitted
  • ¼ tsp sea salt
  • ¼ cup desiccated coconut

 

Cheesecake Filling

  • 3 cups cashews (soaked in water for 2 hours)
  • 3 ¼ cups raspberries (frozen, thawed or fresh)
  • 1/3 cup lime juice
  • 1 tsp sea salt
  • 1 cup rice malt syrup
  • ¼ tsp bicarb soda
  • 1 tsp vanilla extract
  • ¾ cup coconut oil

 

Method

  1. Place almonds and coconut in a food processor and process until it forms a nice crumb.
  2. Add the dates, salt and pulse until it comes together. Place in a bowl and set aside.
  3. Place cashews in a food processor and blitz for 30 seconds, add raspberries, lime juice, salt, rice malt syrup, bicarb soda, vanilla and process until light and creamy. Add the coconut oil and process until combined.
  4. Place crumble in the bottom of a small glass (keep some aside for serving), pour raspberry mixture over crumble and refrigerate for 2 hours or until set.
  5. To serve add a bit of crumble on top of the mousse with a fresh raspberry.

Completely dairy free so it’s a vegan friendly dessert recipe. So easy to make, perfect for parties as a delicious healthy dessert that taste better than an actual ‘cheesecake’.

Enjoy 🙂 xox

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