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Last week I posted this non-dairy “cheesecake” on my recipe blog, Little Fig. It happens to be autoimmune-protocol friendly (if you are eating sugar – this one is sweetened with honey!) and so I thought I would share it here as well. This is definitely not something I would include in my diet often – it is perfect for a celebration like a birthday party or anniversary. My family really enjoyed it over the holidays, so much so that I was scrambling to make another for our second gathering. The coconut-raspberry filling is nice and thick and it stays solid at room temperature once it has set. The only part of the cake that is baked is the crust, and it comes out tasting kind of like a cookie. If you have any leftovers, you can slice them up super thin and freeze for a little treat later. I still have a couple in my freezer for when I am no longer avoiding sugar, and I am greatly looking forward to them!
- For the Crust:
- 3 cups dates, pitted and soaked for 5 minutes in warm water
- 1 cup coconut oil, melted
- ⅓ cup coconut flour
- ⅓ cup unsweetened coconut flakes
- ⅛ teaspoon salt
- For the Filling:
- 1½ cups raw honey
- 1½ cups coconut concentrate
- 1 cup coconut oil
- 5 cups frozen raspberries
- 6 tablespoons tapioca starch
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- fresh raspberries for garnish
- thick coconut flakes for garnish
- Place the jars of coconut oil, coconut concentrate and raw honey in a pan with very hot water in order to let them soften.
- To prepare the crust, preheat your oven to 325 degrees. Strain the dates and place in a food processor or high-powered blender with the melted coconut oil. Blend for 30 seconds or so until a chunky paste forms. Be warned you may have to stop and scrape the sides if you are using a blender, and the oil will not completely mix with the dates, but the crust will still turn out fine. Combine the coconut flour, shredded coconut and salt in a bowl. Add the date paste and mix thoroughly. Place the mixture into the bottom of an 8″ spring-form pan, pressing the mixture down evenly. Use a small spatula to clean up the top edge around the sides of the pan, where the filling will meet the crust. Bake for 30-35 minutes, until the crust browns and hardens a little bit. The texture will still be soft until it finishes cooling. Set aside while you make the filling.
- To make the filling, combine the raw honey, coconut concentrate, coconut oil, and frozen raspberries in a saucepan on low heat. Stir until the raspberries are no longer frozen and the mixture is warm, about 5 minutes. Transfer to a blender and add the tapioca starch, vanilla extract, and salt. Blend on high for about a minute, until completely mixed. Pour carefully into the spring-form pan on top of the crust.
- Set in the refrigerator undisturbed for at least 12 hours to allow the cake to cool and completely harden. When it is solid, carefully remove the spring-form pan. Decorate the top of the cake with thick flake coconut chips and fresh raspberries.