White chocolate raspberry "cheese" cake

THE RECIPE FOR HEAVEN (or white choc raspberry cheesecake)

The sweet scent of sugar - without any of the refined nasty stuff.

The creamy texture of chocolate - without the dairy.

The crunchy biscuity base - with no gluten in sight.

And in case you thought it couldn't get any better - it's raw, vegan and takes about 15 minutes of prep time (plus some chill out time in the fridge/freezer)

For the base, you will need:

1 1/4 cup almonds

6 medjool dates

1 tbsp organic maple syrup

1 tbsp water

1 tbsp coconut oil - pop into microwave for 30 secs to soften

1/2 cup desicatted coconut

WHIZ AWAY! The mixture should start to come together in the food processor, if not, add another date or two, until it achieves the desired consistency.

Press firmly into a tin, especially around the sides. Chuck into the freezer for 15 minutes.

Wash the processor, and it's time for round two - the filling.

1.5 cups raw cashews

1 cup macadamias

1 tbsp coconut oil - pop into microwave for 30 secs to soften

3 tbsp organic maple syrup

1 tsp pure vanilla extract

2 tbsp cacao butter

1 tin reduced fat coconut milk (270ml)

Again, whiz away – the mix should be relatively firm, and hold together.

Remove the base from the freezer once it’s time is up, and then top with half of the filling mixture.

Tip in 1 cup of frozen raspberries, and spread out even around the cake. Top with the remaining half of mixture and flatten with your berry stained fingers for a nice marbled effects (who said art was difficult?)

Place in the freezer covered in glad wrap for an hour.

Third and final task – decoration!! I top mine with homemade raspberry coulis, shredded coconut, some homemade granola, and fresh berries. I think a little sauce or syrup really makes this treat, so get creative and mix up your own.

Post your attempts on Instagram with the #glutenfreeglobal – I would love to see your handiwork!

#vegan #rawdessert #dessert #dairyfree