One of my favourite discoveries about eating paleo has been turning non-paleo foods into delicious, healthy versions. This is particularly obvious when it comes to baking – where sugars and flours and grains and sweeteners are used in plentiful amounts. But with paleo baking, you get to learn about all the different ways you can add such ingredients in a paleo, healthy way. Sugars are replaced by dates and fruits, and flours are substituted with almond meal and coconut. It’s a great way to experiment and try new things, and they mostly taste delicious so it’s always worth it!
I did some experimenting for today’s recipe – a refreshing Berry and Coconut Paleo Cheesecake. I took a Julia and Libby recipe for Raw Raspberry Cheesecake and decided to change out some of the fruits. This is a great ‘base’ recipe and from this you can add in any flavours you like. We used a similar recipe back in January to make a Raw Lime and Coconut Cheesecake and it was equally delicious.
As this cake is raw there will be no oven needed – which is always a bit of a bonus as ovens can be really unpredictable when it comes to baking. All you need is a food processor/blender and some measuring spoons and cups – and some space in the freezer, which is something I usually forget about until it’s far too late!
This recipe is so good and the best part is that no one will miss the lack of sugar and dairy products usually found in a cheesecake. I tried this out on my sugar-loving uncle and he thought it was incredible – and I was definitely not expecting that particular stamp of approval so that’s a massive sign that you need to add this to your baking repertoire asap!
- 1 cup walnuts
- 1 cup raw macadamia nuts
- 1/2 cup medjool dates, pitted
- 1/4 cup dried coconut
- 3 cups raw cashews. Soak overnight or for at least a few hours before using.
- 3/4 cup lemon juice
- 1/2 cup water
- 1/4 cup coconut
- 1/4 cup honey, melted
- 1 cup coconut oil, melted
- 1 teaspoon pure vanilla essence
- Pinch himalayan salt
- A mixture of seasonal berries
- Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. If you are making mini cheesecakes use a pan with 12 muffin holes.
- Place the walnuts, macadamia nuts and medjool dates in a food processor or blender and process until smooth. Then press onto the coconut.
- Blend the cashews, lemon juice, water, coconut, honey, melted coconut oil, water, vanilla essence and salt. Blend until smooth. If you would like the filling a bit more tart add extra lemon juice, if you want to add a bit of colour, throw some of your berries in there.
- Pour the mixture onto the crust and smooth out with a knife or spatula.
- To set, place in the freezer for a few hours. When ready to serve unclip the spring pan and place a sharp knife around the edge of the pan to ensure that the cake does not stick to the sides.
- Add your seasonal berries to the top and serve.