The post-festival blues are real right now, but, whilst we can't bring you round two of Balance Festival just yet, we still want to keep on inspiring so that you can continue your healthy lifestyle all-year around. We're sure you came across the delectable delights from Escape and Bake, with all kinds of raw treats to fuel your Balance Festival visit. Well, they're back in the Balance Festival journal with an exclusive recipe to try and enjoy from the comfort of your own home!
These raspberry cheesecake slices are an absolute delight - sweet, simple and wholesomely good for you. Give them a go!
For the crust:
- 150g pistachios, plus extra for the top
- 150g pecans
- 4 tbsp melted coconut oil
- 3 tbsp maple syrup
- 2 tbsp cacao powder
For the filling:
- 400g cashews
- 4 tbsp honey
- 4 tbsp maple syrup
- 6 tbsp melted coconut oil
- 3 tbsp freeze dried raspberries, plus extra for the top
- 150g raspberries (frozen)
- 150g raspberries (fresh)
- 50g raw chocolate (for topping)
1. To start, soak the cashews in water for 24 hours.
2. Preheat your oven to 160°C. Line a baking tray with greaseproof paper.
3. To make the crust blitz the pistachios and pecans in a food processor. Add in the rest of the crust ingredients and blitz the mixture again until combined.
4. Press the crust mix into the baking tray and pop into the oven for 10 - 15 mins. Leave to completely cool.
5. Meanwhile, drain and rinse the cashews. Place in a food processor along with the rest of the ingredients. Purée on high speed until smooth and creamy. Stir in the fresh raspberries.
6. Pour the filling onto the cooled crust, and pop into the freezer to set for approx 2 hours.
7. Melt the raw chocolate in a heatproof bowl over a pan with simmering water.
8. Once set, remove the cheesecake from the baking tray. For the topping drizzle over the chocolate, then sprinkle on the pistachios and freeze dried raspberry. Slice into 9 squares.
It will store perfectly in the fridge for a week or in the freezer for up to one month.
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