SELF
Most raw cheesecakes rely on nuts, but this light variation doesn’t need them. The tart lime works in harmony with the soothing creamy coconut to create a delicate yet decadent dessert. Cut in cubes in our signature style and you’re looking at a winner.
SERVES: 6-8 PREPARATION TIME: 40 minutes For the base: ● 15g gluten-free oats ● 45g raw buckwheat ● 75g desiccated coconut ● Zest of 1 lime ● 1 tbsp golden linseed ● 1 tbsp tulsi (optional) ● 3 tbsp rice malt syrup
For the filling: ● 21/2 x 160ml cans coconut cream ● 75g desiccated coconut, ground fine like flour, plus extra to decorate ● 100g coconut oil ● 255g rice malt syrup ● 1 tbsp cacao butter ● 3 tbsp lime juice ● Zest of 1/2 lime ● Pinch of Himalayan salt To decorate: ● Thin slices of fresh lime ● Desiccated coconut ● Bee pollen*
1 Line a 15cm-square baking tin with baking paper. 2 For the base, place all the ingredients except the rice malt syrup in a high-powered food processor with a large pinch of salt and pulse until broken up roughly. Add the rice malt syrup and blend until medium-fine and well
combined, then press into the baking tin. Clean out the bowl of the food processor. 3 Add all the ingredients for the filling into the clean food processor and pulse until it’s all well combined and smooth, making sure the desiccated coconut has combined well. Pour the mixture, which should be quite runny, into the tin and quickly transfer to the freezer for two to three hours, until well set. 4 If the cake is rock solid when you take it out, let it thaw for 20 to 30 minutes before serving. It will keep in the fridge for up to three days. 5 To serve, cut into six to eight cubes and decorate with lime slices, desiccated coconut and bee pollen. Raw Cake: 100 Beautiful, Nutritious And Indulgent Raw Sweets, Treats And Elixirs by The Hardihood (Bluebird, £16.99; out 9th February)
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176 REDONLINE.CO.UK MARCH 2017
* BEE POLLEN CAN PROVOKE A SEVERE REACTION IF YOU HAVE A POLLEN ALLERGY. AVOID IF PREGNANT OR BREASTFEEDING, OR IF YOU ARE TAKING BLOOD-THINNING MEDICATION
NUT-FREE COCONUT & LIME MOUSSE CAKE