Raw Coconut Raffaello Cheesecake Recipe

Recipe By Slurrp

This Raw Coconut Raffaello Cheesecake is a delicious and indulgent dessert that is perfect for any occasion. Made with a creamy coconut filling and a crunchy almond crust, this cheesecake is a vegan and gluten-free alternative to traditional cheesecakes. Topped with shredded coconut and white chocolate, it is a true treat for coconut lovers.

4.8
18 Rating -
Rate
Vegdiet
25minstotal
25m.total
Raw Coconut Raffaello Cheesecake
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ingredients serve

Ingredients for Raw Coconut Raffaello Cheesecake Recipe

  • as required For The Crust
  • 0.08 cup Almonds
  • 0.08 cup Dates, Pitted
  • 0.17 tablespoon Coconut Oil
  • as per your need For The Filling
  • 0.17 cup Cashews, Soaked
  • 0.08 cup Coconut Cream
  • 1/25 cup Coconut Oil
  • 1/25 cup Maple Syrup
  • 1/50 cup Lemon Juice
  • 0.08 teaspoon Vanilla Extract
  • as per your need For Garnish
  • as required Shredded Coconut
  • as required White Chocolate Shavings

Directions: Raw Coconut Raffaello Cheesecake Recipe

Cooking Directions

  • STEP 1.To make the crust, blend almonds, dates, and coconut oil in a food processor until crumbly. Press the mixture into the bottom of a springform pan.
  • STEP 2.In a blender, combine soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
  • STEP 3.Pour the filling over the crust and smooth the top with a spatula. Sprinkle shredded coconut on top and gently press it into the filling.
  • STEP 4.Place the cheesecake in the freezer for at least 4 hours or until firm. Once firm, remove from the freezer and let it thaw for a few minutes before serving.
  • STEP 5.To serve, garnish with white chocolate shavings and additional shredded coconut. Slice and enjoy!

Cooking Tips

  • Soak the cashews in water for at least 4 hours or overnight to soften them.
  • For a nut-free version, you can substitute the almonds in the crust with sunflower seeds or oats.
  • To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.

Storage and Serving

  • Store the cheesecake in an airtight container in the freezer for up to 2 weeks.
  • Thaw the cheesecake in the refrigerator for a few hours before serving.
  • Serve chilled and enjoy as a refreshing dessert.
Nutrition
value
60
calories per serving
6 g Fat2 g Protein< 1 g Carbs1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    2g
  • Carbs
    < 1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    2g
  • Fiber
    1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    22mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    4mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    42mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp