I started experimenting with raw desserts a little while ago, I dont love them as much as my partner does, they make him feel like he’s doing his body a favour instead of devouring a tub of ice cream, which is more common than one would think, mostly ends up with him sobbing into the empty container with me too afraid to ask if its because its all gone, which I’m sure is the case. Enter the nice portioned, rich, raw, dessert.

A customer over Christmas said he was making cheesecakes as gifts and was using the All Good Chunks in the base and I was like “genius idea” I finally made some time to make some with the chunks in the base and wow, what a difference the flavours made. Check out the recipe below

WARNING: THEY ARE PRETTY TART

Makes 4-6
Ingredients:
Base:
1 cup All Good Chunks
3/4 cup dates
2 tablespoons dessicated coconut
Filling:
1 1/2 cup raw cashews
2 tablespoons coconut oil, melted
1/2 cup coconut milk (I used Vitasoy coconut milk)
1/2 cup fresh squeezed lime juice
3 tablespoons maple syrup
Zest of 1/2 to 1 lime

Method:
First things first, soak cashews in water for a minimum of 6 hours, overnight is best but if you’re in a rush 6 hours is enough.
For the base, soak the dates for 10 minutes in boiling water, once they are soft drain the water and put dates in a food processor or blender with the chunks and coconut and pulse till you get a crumb like consistency, press in to prepared muffin or cupcake cases and put in the fridge for about 20 mins to harden.
Drain the water from the cashews and put into a clean food processor bowl or blender with the melted coconut oil, coconut milk, lime juice, maple and lime zest and blend till smooth and creamy, this may take 5 minutes or so depending on the power of your equipment. Pour mixture into the set cases and garnish with some crumbled chunks and lime zest, place in the fridge or freezer to set, you can take them out half hour before serving or eat them straight out of the freezer.