Raw Rainbow Cheesecake

Chef Lisa Harding

Base

• 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

1. Put almonds and coconut into a food processer – blitz until they form a fine crumb.
2. Add in the dates slowly until the mixture starts to come together slightly.
3. Press into cake tin or moulds and set aside.
4. Combine all filling ingredients into a thermomix or high-powered blender. 3 mins, 37˚, Speed 9
5. Scrape down sides and blitz again for another 15 seconds.
6. 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)
7. 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.
8. Use a chopstick or skewer to swirl through the cakes to create a swirly rainbow.
9. Place in the freezer to set – best after 4-6 hours for mini cakes, if possible leave overnight.
10. 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