Impress your guests this Christmas with Golden Door’s dairy free, no-bake cheesecake. Not only delicious, this dessert is bursting with vitamin c, antioxidants and a generous serving of Omega-3 fatty acids.
1/2 cup organic dried apricots
1 cup rice flakes
1 teaspoon ground cinnamon
1 teaspoon lucama powder
Juice of 1/2 lime
1 teaspoon coconut oil
Macadamia filling ingredients
2 cups grated pear or apple
2 cups macadamia or cashew nuts (soaked in water overnight or for at least four hours)
3 tablespoons liquid coconut oil (see glossary)
3 tablespoons organic maple syrup (see glossary)
1 vanilla pod, seeds scrapped
Finley grated zest and juice of 2 limes
2 tablespoons lecithin (see glossary)
Raspberry topping ingredients
250 g raspberries (reserve around 10 raspberries to garnish)
1 teaspoon maple syrup
To make the base, soften apricots in warm water for 5 minutes, then drain.
Place apricots and remaining base ingredients in a food processor and process until mix starts to stick together Press into the base of the lined tin.
Blend all macadamia filling ingredients together in a blender until silky smooth. If the mixture is too thick add 2 tablespoons coconut water or water.
To make the raspberry topping, roughly crush raspberries and maple syrup together, leaving a few lumps.
Place macadamia filling on top of base and smooth out. Add half of the raspberry topping in blobs then, with a skewer, make swirls to decorate. Place in the fridge to set overnight. Chill reserved raspberry topping as well.
When ready to serve, decorate with reserved crushed raspberries and fresh raspberries.
Recipe by Golden Door