Now that it is officially summer, a wonderful and super easy dessert to shine even on a special occasion.

What I like most about this recipe is that we can add ingredients that are good for you without anyone noticing. Here I combined the mixture - Beleza Pura , for a daily dose of collagen and Beauty Drops to strengthen connective tissue and bring more firmness and elasticity (after all, desserts can be good!).

Raspberry and Rose Cheesecake

Serves 6 to 8

Base

• 1 cup almonds, skinless

• 10 medjool dates, pitted

• 1 cup of grated coconut

• ½ cup chia seeds

• 1 tablespoon coconut cream (that thickest part when you open a can of coconut milk)

• 1 teaspoon vanilla

• 1 teaspoon of lime zest

• 1 teaspoon grated ginger

• A bit of salt

Filling

• 1 cup frozen raspberries

• 2 teaspoons of Pure Beauty

• ½ lime, zest and juice

• 4 to 6 pipettes of Beauty Drops

• ½ cup maple syrup or honey

• 500 ml vegetable or Greek yogurt, strained

• 1/3 cup coconut milk

To serve

• Rose petals

• Fresh raspberries

Preparation

1. Line the base of a small springform pan with parchment paper. Reserve.

2. To make the base , place the almonds in a food processor and blend for 1 minute until finely chopped. Add the remaining ingredients and beat until the mixture starts to stick together. Turn into the prepared pan and gently press your fingers to create a level base. Store in the refrigerator until needed.

3. To make the filling , place the raspberries, Pure Beleza , lime zest and juice, Drops of Beauty and maple syrup in a blender glass. Beat until you get a creamy mixture.

4. In a large bowl, mix the strained yogurt and coconut cream. Add the raspberry mixture and incorporate gently. Taste and, if necessary, sweeten more. Pour the mixture over the base of the tart. Store in the fridge for 1 hour or until firm.

5. Decorate with edible rose petals and raspberries. Serve.

   *If you wish, you can store it in the freezer, tightly covered, for up to 1 month. Allow to soften at room temperature before serving.