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Paleo Cheesecake by Layla Wehr

As part of our new guest blogger series we are excited to announce Paleo enthusiast Layla Wehr will be posting on Be Primal as a guest blogger. If you like what you read, you can read more from Layla at www.realfoodrealhealth.co.uk or on twitter @RealFoodHealthUK

Layla makes her Be Primal UK debut with a lovely recipe for a Paleo approved Raspberry Cheesecake…. And who said Paleo was boring??

Paleo Raspberry Cheesecake

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This paleo raspberry cheesecake is absolutely delicious and totally guilt-free!

It was my dad’s birthday and I wanted to make him a special birthday cake, but since I don’t like giving people unhealthy things it had to be refined sugar and grain/gluten – free. I had previously tried different versions of raw vegan cheesecake at a cafe and thought I’d try making my own.

The ‘cheese’ filling is usually made from cashew nuts and tastes so creamy you wouldn’t know it’s dairy free (although you could add a bit of cultured dairy like sour cream to make it even more creamy and add some probiotics, like I did). The base is usually made from nuts and dates.

I went through my mum’s cupboard and found cashews, coconut, dates and almonds. She also had homegrown raspberries in the freezer. I decided to make raspberry cheesecake!

It turned out delicious and very satisfying. The cake provides about 8 servings – it is quite filling so small slices work well!

Ingre­di­ents

For the crust: 

·         8 dates

·         1 cup des­ic­cated coconut

·         1 cup almonds

·         A bit of water

·

For the fill­ing:

·         2 cups cashews, soaked for at least 7 hours

·         1 cup rasp­ber­ries (frozen or fresh)

·         6 Tbsp coconut oil, soft­ened

·         1 Tbsp lemon or lime juice

·         2 Tbsp of sour cream (optional, if you eat dairy) 

·         4–8 Tbsp raw honey (or maple syrup, yacon syrup)

·         pinch of salt

Instruc­tions

1.      Cover the cashews in water, add a tbsp of sea salt and let soak over night or for at least 7 hours

2.      Drain and wash the cashews, set aside

3.      Place the almonds into a food proces­sor and pulse until you have a con­sis­tency that resem­bles flour

4.      Separately,place the dates in the food proces­sor and pulse until you have small crumbs

5.      Add the almonds and the coconut to the dates and pulse until you get a sticky dough con­sis­tency. You might need to add a bit of water to achieve the right con­sis­tency

6.      Work the dough into a ball with your hands, place into a greased spring-form and spread out into a flat crust 

7.      Soften the coconut oil and place into the food proces­sor together with all the remain­ing ingre­di­ents. You can adjust the sweet­ness to taste (I like it a bit less sweet). Blend into a smooth, creamy con­sis­tency

8.      Pour the fill­ing onto the crust and place the cake into the fridge to set for at least 4 hours or over night 

9.      Remove from the spring-form and serve. You can dec­o­rate the cake with rasp­ber­ries, flow­ers etc. 

10.  The cake will store in the fridge for up to a week

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Thanks for reading Laylas first post on our website. If you are interested in posting on our website, you can contact us to find out more at [email protected]

Big thanks to Layla Wehr (www.realfoodrealhealth.co.uk)

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