Raw Coconut Raffaello Cheesecake Recipe

Cooking Directions

• STEP 1.To make the crust, blend almonds, dates, and coconut oil in a food processor until crumbly. Press the mixture into the bottom of a springform pan.
• STEP 2.In a blender, combine soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
• STEP 3.Pour the filling over the crust and smooth the top with a spatula. Sprinkle shredded coconut on top and gently press it into the filling.
• STEP 4.Place the cheesecake in the freezer for at least 4 hours or until firm. Once firm, remove from the freezer and let it thaw for a few minutes before serving.
• STEP 5.To serve, garnish with white chocolate shavings and additional shredded coconut. Slice and enjoy!

Cooking Tips

• Soak the cashews in water for at least 4 hours or overnight to soften them.
• For a nut-free version, you can substitute the almonds in the crust with sunflower seeds or oats.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.

Storage and Serving

• Store the cheesecake in an airtight container in the freezer for up to 2 weeks.
• Thaw the cheesecake in the refrigerator for a few hours before serving.
• Serve chilled and enjoy as a refreshing dessert.