I have been loving making my Raw cakes lately, they are so much fun and i think they look pretty, which is my favourite part about them.
I made my Raw Salted Snickers Cake the other day, this one was another I had been dying to make. Not dairy free as they so often are, and does contain cream cheese. But compared to a standard slice of Cheesecake, much healthier!
This one also got the tick of approval. So, why not try it out yourself?
30g almond meal
20g desiccated coconut
1tbsp (20ml) melted organic butter
5ml organic raw honey
1tsp (2g) lemon zest
1tsp (5ml) lemon juice
1/4tsp vanilla bean paste
120g low fat cream cheese
50g ricotta cheese
2tsp (10ml) honey
1.5g stevia (1/4tsp)
60g mixed berries
1/4tsp gelatine + 1tsp boiling water
Measure out the dry ingredients. Melt the butter and honey together and combine with the dry ingredients in a bowl. Press into a small (12cm) lined cake tin and place in the fridge until ready to use.
In a processor or blender, combine all the filling ingredients – I added the honey, lemon zest, juice and vanilla separate and combined them well before adding to the cream-cheese and ricotta. Blend into a smooth consistency and pour over the base. Set aside till ready.
For the topping, blitz the berries with the stevia, and dissolve the gelatine in the small bit of boiling water. Add to the berry mix and blitz to combine. Pour over the filling mix. place in the freezer for an hr till set, cut with a clean sharp knife and allow to defrost slightly before consuming
Per serve (40g)/per100g
Saturated Fat: 2.4g/8.5g
How does that stack up?
A normal cheesecake per 100g: