Raw rainbow cheesecake
By Chef Lisa Harding
Ingredients
1 cup raw almonds
1 cup desiccated coconut
⅓ cup soaked pitted dates
Filling
2 cups raw cashews (soaked for minimum 4 hours and rinsed)
½ cup light agave or maple syrup
¾ - 1 cup coconut water
1 cup liquified coconut oil
¼ tsp fine Himalayan salt
1 tsp vanilla bean paste
Various essential oils or medicine flower extracts for different flavours as desired.
Colours of choice – see list below. Have each colour ready in separate bowls.
If using powders, leave as is. If using dried products, soak in lukewarm water, juice fruit/vegetables if required (spinach/beetroot). If using frozen, allow time to thaw out.
Method
Put almonds and coconut into a food processer – blitz until they form a fine crumb.
Add in the dates slowly until the mixture starts to come together slightly.
Press into cake tin or moulds and set aside.
Combine all filling ingredients into a thermomix or high-powered blender. 3 mins, 37˚, Speed 9
Scrape down sides and blitz again for another 15 seconds.
Separate the white filling into all of the separate bowls and mix until combined (whole fruit/vegetables will need to be blended through using the high-powered blender – do lightest colours through to darkest in this case)
Using all of the different colours pour/dollop each different colour around the moulds/cake tins until all full – lightly tap to get rid of any air pockets.
Use a chopstick or skewer to swirl through the cakes to create a swirly rainbow.
Place in the freezer to set – best after 4-6 hours for mini cakes, if possible leave overnight.
Remove from moulds/tin while frozen and decorate. Can leave in the fridge for 7 days max (fresh fruit 3-4 days) or freezer for 3 months if sealed in an airtight container (best to wrap tightly in cling film if possible).
Natural Raw Colours
PINK: Pitaya (Pink Dragon Fruit), Beetroot, Raspberry, Strawberry
PURPLE: Blueberries, mulberries, blackberries
BLUE: Blue butterfly pea flower, blue spirulina
GREEN: Matcha tea, spirulina, spinach, mint, kiwi fruit
YELLOW:Turmeric, seabuckthorn berry
BLACK: Coconut Charcoal
BROWN: Cacao, Carob
CARAMEL: Lucuma, mesquite, dark sweeteners, dates