No-Bake Raspberry Cheesecake Slice
Ingredients
Base
- 1 cup dates
- 1/2 cup coconut flour
- 1/2 cup coconut flakes
- 1/2 cup buckwheat flour
- 2 tbs peanut butter
- 2 tbs milk of choice
- Pinch of salt
Filling
- 150g cashews
- 3 tbs coconut oil
- 1.5 cups raspberries
- 1 tbs rice malt syrup
- 1/2 cup coconut flakes
- 2 tsp pink pitaya powder
Preparation
Measure out dates and cashews and soak them in separate bowls in boiling water for about 20 minutes, then drain the water.
Combine all base ingredients in a food processor and press the mixture down into a silicone tray. Place it in the freezer.
Place the cashews in a food processor and blend on high for 3 minutes or until they form cashew butter.
Add the remaining ingredients and combine until the mixture is smooth.
Remove the base mixture from the freezer and add the raspberry filling on top. Smooth it out with a spoon until evenly spread.
Add coconut chips on top and place back in the freezer for 1 hour.
Cut into squares and serve.
