Raspberry mousse cheesecakes

Note: You will need a few tools for this one: a food processor and a drum sieve or good strainer. You will also need to start this recipe the day before.

Serves 6-8

 

Ingredients

Mousse

  • 450g cashews
  • 420g raspberries (fresh or frozen)
  • 100ml lime juice
  • 1 teaspoon sea salt
  • 350g honey
  • 1 vanilla pod, split lengthways and seeds scraped
  • 250ml coconut oil
  • Baby mint leaves (optional)

Crumble

  • 160g almonds (activated if possible)
  • 90g desiccated coconut
  • 6 medjool dates, pitted
  • Pinch of sea salt
  • ½ teaspoon natural vanilla extract

Chocolate shavings

  • 120ml coconut oil, melted
  • 1½ tablespoons cacao powder, sifted
  • 1½ tablespoons carob powder, sifted
  • 1 tablespoon honey

 

Method

  1. Soak the cashews overnight, then rinse well the next morning.
  2. To make the crumble, process the almonds and coconut in a food processor until broken up to a nice crumb. Add the dates, salt and vanilla extract and pulse until the mixture just comes together. If you over process, the mixture will become oily. Transfer the crumble to a bowl and set aside.
  3. Press the raspberries through a sieve. Set aside the leftover raspberry pulp.
  4. Process the cashews, raspberry liquid, lime juice, salt, honey and vanilla seeds until the mixture is smooth and creamy. Add the coconut oil and process until combined. Pour the berry mixture into small glasses and refrigerate for a few hours, or until set.
  5. To make the raspberry crunch, preheat the oven to 50°C, or as low as it will go. Spread the raspberry pulp on a lined baking tray and place it in the oven for a few hours. Remove from the oven and cool completely. You can chop the dried raspberry with a knife for a coarser texture, or blitz it in a food processor for a much finer consistency.
  6. To make the chocolate shavings, mix the coconut oil, cacao powder, carob powder and honey in a bowl. Line a tray with baking paper and spread the mixture onto the paper as thinly as possible. Leave at room temperature for 5 minutes, then carefully roll the paper to form a cylinder and place it in the fridge for at least 10 minutes to harden. Once the chocolate has hardened, peel the paper away – you will be left with pretty chocolate shavings. Place these on a tray and put them back in the fridge for another 2–5 minutes to firm up again.
  7. To serve, sprinkle the cheesecakes with crumble, then top with the chocolate shavings, raspberry crunch and mint leaves (if using). You can store any leftover raspberry crunch in an airtight container for up to 3 months.

Recipes and image from Healthy Every Day, by Pete Evans, published by Plum, $39.99rrp.

Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.