Raspberry cheesecake — Meal
Meal

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Macros (per serving)

Fat

67%

(35 g)

Protein

5%

(7 g)

Carbs

28%

(34 g)

28 g Net,

6 g Fiber

479 Calories (per serving)

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Cakes

Raspberry cheesecake

Ingredients

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Pie

1

For the base:

Medjool dates (pitted)

200 g

Shredded Coconut

150 g

Cocoa powder

20 g

Water

2 Tbsp

For the filling:

Cashew nuts

300 g

Raspberries

250 g

Coconut butter

100 g

Honey

80 g

Vanilla powder

12 tsp

Coconut oil

80 g

For the swirl:

Coconuts cream

100 ml

Honey

1 Tbsp

Instructions

Difficulty

Normal

Prep time

4 hr 20 min

1

Combine the ingredients for the base in a food processor and grind to a crumbly mass. Spread this mass firmly on the bottom of a springform tin.

2

For the filling, finely grind the cashew nuts in a food processor or blender and add the remaining ingredients, except the coconut oil.

3

Blend into a smooth and even batter.

4

Now add the coconut oil to the raspberry batter and blend everything until the oil is completely absorbed.

5

Pour the mixture on the cake base.

6

Stir the honey into the coconut cream and pour this mixture on the cake. Use a knife or wooden skewer to make a marbled pattern.

7

Let the cake set in the fridge for at least 4 hours.

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Details

Allergens

Nuts, Fruit, Chocolate

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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