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

What I like this recipe most is that we can add ingredients that do well without anyone noticing. Here I joined 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 do well!).


Chessecake of raspberries and roses

Serves 6 to 8


  • 1 cup of almonds, without skin


  • 1 cup of grated coconut

  • ½ cup of chia seeds

  • 1 tablespoon of coconut cream (that thicker part when a can of coconut milk opens)

  • 1 teaspoon vanilla

  • 1 teaspoon of lime scrape

  • 1 teaspoon grated ginger

  • A bit of salt


  • 1 cup of frozen raspberries

  • 2 teaspoons of Pure beauty

  • ½ lime, scrape and juice

  • 4 to 6 pipettes Beauty drops

  • ½ cup of sucer or honey syrup

  • 500 ml of vegetable or Greek yogurt, strained

  • 1/3 cup of coconut milk


To serve

  • Rose petals 

  • Fresh raspberries



  1. Line the base of a small spring form with parchment paper. Reserve.

  2. To make the base, put the almonds in a kitchen robot and beat for 1 minute until they are well chopped. Add the remaining ingredients and beat until the mixture begins to join. Turn to the prepared form and gently press your fingers to create a level base. Store in the fridge until you need.

  3. To make the filling, put the raspberries, the Pure beauty, the scrape and the juice of Lima, the Beauty drops and the atcer syrup in a blender cup. Beat until you get a creamy mixture.

  4. In a large bowl, mix the strained yogurt and the coconut cream. Add the raspberry mixture and incorporate gently. Prove and, if you need, sweeten more. Pour the preparation over the base of the pie. Store in the refrigerator for 1 hour or until firm.

  5. Decorate with edible and raspberry pink petals. Serve.

    *If you wish you can store in the well -covered freezer, up to 1 month. Let the room temperature soften before serving.