“Cheesecakes” with raspberry and blood orange


  • Serves 8 - 10 people

  • 160 gm (1 cup) almonds, preferably activated (see note)
  • 90 gm unsweetened shredded dried coconut
  • Scraped seeds of 1 vanilla bean
  • 6 fresh medjool dates, pitted, coarsely chopped
  • “Cheesecake”
  • 450 gm cashew nuts, soaked in water for 4-6 hours, drained and rinsed
  • 240 gm raw unfiltered honey
  • 220 ml freshly squeezed lime juice (about 8 large limes)
  • Scraped seeds from 1 vanilla bean
  • 220 gm coconut oil, softened
  • Poached raspberry and blood orange
  • 400 gm frozen raspberries
  • 1 each blood and navel oranges, peeled and thinly sliced
  • 8 rosella (hibiscus) flowers (see note)
  • Zested rind and juice of 1 lemon
  • 1 each cinnamon quill, star anise and clove
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.

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