Pear & Raspberry ‘Cheesecake’

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Cheesecake Crust
1 cup almonds
3/4cup desiccated coconut
130g dried dates
Lime zest (from 1 lime)
1/2 cup water (approx.)

Grind the almonds into a fine meal. Puree the dates with a little water. Zest one lime. Mix all of the ingredients together to make a stiff dough. Press into a circular cake tin lined with baking paper.

Cheesecake Filling
2 cups of raw cashews (280g)
1/3 cup coconut oil
1 cup raspberries
130g dried dates
1/4 cup water (approx.)
1 tsp vanilla essence
Juice of 1 lime
1 ripe pear

Grind the cashews into a fine meal and put aside in a bowl. Peel and chop the pear. Blend the dates, pear, raspberries, melted coconut oil, lime juice, water and vanilla essence. Pour the blended mix into the bowl of cashew meal. Mix thoroughly then blend entire mixture (for a smoother consistency). Pour the mix on top of the crust in the cake tin. Decorate with raspberries. Freeze for a around 4 hours before serving. It also keeps really well in the freezer and can be sliced into portions that can be removed just prior to eating


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