AT A GLANCE
|01||Coarsely process almonds, coconut, vanilla and a pinch of sea salt in a food processor. Add dates and pulse to just combine (don’t overprocess as mixture will become oily). Divide among 8-10, 200ml-250ml glasses and set aside.|
|02||For “cheesecake”, process cashew nuts, honey, lime juice, vanilla and ½ tsp sea salt in a food processor until smooth and creamy. Add coconut oil and process to combine. Pour onto crumble and refrigerate until set (3 hours or overnight).|
|03||For poached raspberries and blood orange, combine ingredients with 60ml filtered water in a saucepan and stir occasionally over low heat until lightly poached (3-5 minutes). Set aside to cool, then refrigerate until chilled (1 hour). Discard spices before serving.|
|04||To serve, top cheesecakes with poached raspberry and blood orange, and drizzle with extra poaching juices to taste.|
Note Activated almonds are available from health-food shops. Rosella flowers are available from native-food suppliers such as Outback Pride.