Now that it's officially summer, here's 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 beneficial ingredients without anyone noticing. Here I combined the mixture - Pure Beauty , 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 for you!).
Raspberry and Rose Cheesecake
Serves 6 to 8
Base
-
1 cup of almonds, skinless
-
10 pitted Medjool dates
-
1 cup of shredded coconut
-
½ cup of chia seeds
-
1 tablespoon of coconut cream (that thicker part when you open a can of coconut milk)
-
1 teaspoon of vanilla
-
1 teaspoon of lime zest
-
1 teaspoon grated ginger
-
A pinch of salt
Filling
-
1 cup of 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 of strained plant-based or Greek yogurt
-
1/3 cup coconut milk
To serve
-
Rose petals
-
Fresh raspberries
Preparation
-
Line the base of a small springform pan with parchment paper. Set aside.
-
To make the base , place the almonds in a food processor and blend for 1 minute until finely chopped. Add the remaining ingredients and blend until the mixture begins to come together. Pour into the prepared pan and gently press down with your fingers to create a level base. Store in the refrigerator until needed.
-
To make the filling , place the raspberries, Pure Beauty , lime zest and juice, Beauty Drops , and maple syrup in a blender. Blend until smooth and creamy.
-
In a large bowl, combine the strained yogurt and coconut cream. Add the raspberry mixture and gently incorporate. Taste and sweeten further if needed. Pour the mixture over the tart base. Refrigerate for 1 hour or until firm.
-
Garnish with edible rose petals and raspberries. Serve.
If desired, you can store it in the freezer, well sealed, for up to 1 month. Allow it to soften at room temperature before serving.