recipe of the week

raw chocolate & raspberry cheesecake

  • 2 cup pecans
  • 1/4 cup cacao powder
  • 1/4 cup rice malt syrup
  • 2 tablespoons coconut oil, melted
  • pinch of sea salt
  • 2 1/2 cups of raw cashews
  • 1/2 cup cacao powder
  • 1/2 cup rice malt syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla powder
  • 1-2 tablespoons of coconut milk (or milk of your choice)
  • pinch of sea salt
  • 1/2 cup frozen raspberries
  1. To make the crust, line the base of a round spring form cake pan with baking paper.
  2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined. Pour mixture into prepared pan. Press into base to cover evenly. Place in freezer to set.
  3. To make filling, process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter. Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.
  4. Refrigerate for at least 2 hours.
This cake is incredibly delicious. We shared a few bites with the folk in our shared office, who were doubtful that a sugar-free cake could taste any good. Well, weren’t their socks blown off?! They’re still going on about it two days later.
So, next time you’re freaking out about birthday cakes and sweet treats at your next celebration, just take along an IQS special. Trust us – they won’t know the difference!
If you give this cake a go, make sure you take a snap, pop it on Instagram and tag it #IQS. We just love checking out your pics. Who knows – you might even get a re-gram!
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