Recipes.

Cauliflower & Raspberry Cheesecake

By Lee Holmes


I Quit Sugar - Cauliflower & Raspberry Cheesecake by Lee Holmes
  • servings
  • Prep - 3 hours 15 mins
  • Total - 3 hours 15 mins
I Quit Sugar - Cauliflower & Raspberry Cheesecake by Lee Holmes

This interesting dessert recipes comes from Lee Holmes' latest cookbook - Eat Clean, Green & Vegetarian.

Lee says: "This unusual combination will surprise you with its silky, sweet enchantment. Creamy cauli and bright pink raspberries are a pleasant pair-up; a perfect use of plant-based produce in delicious dessert form."  

Servings:
Preparation: 3 hours 15 mins

Tags: , , , , , , , ,

Ingredients

Base

  • 120 g (3/4 cup) raw, unsalted cashews.
  • 65 g (1 cup) shredded coconut.
  • 1/4 teaspoon stevia powder.
  • 60 ml (1/4 cup) freshly squeezed lemon juice.
  • 1 tablespoon melted coconut butter.

Filling

  • 310 g (2 cups) raw, unsalted cashews.
  • 1/2 cup coconut butter.
  • 300 g (1 1/2 cups) cooked cauliflower (about 1 small).
  • 125 g (1 cup) frozen raspberries.
  • 1 teaspoon vanilla extract.
  • 1 tablespoon lemon juice.
  • 1 tablespoon rice malt syrup, or 1/4 teaspoon stevia powder.
  • 80 ml (1/3 cup) coconut milk.
  • 60 g (1/2 cup) fresh raspberries, for decorating.

Directions

1. Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.

2. To make the base, place the cashews and shredded coconut in a food processor and blend until finely chopped. Transfer to a large bowl and stir in the remaining ingredients. Turn out onto a clean work surface and roll out into a dough. Press the dough evenly into a 16 cm (61/4 inch) cake tin and place in the freezer for 30 minutes.

3. To make the filling, combine all the ingredients, except the fresh berries, in a food processor and blend until smooth.

4. Remove the base from the freezer and pour in the filling, using a spatula to smooth it over. Return to the freezer for 30 minutes, or the fridge for 1 hour, until set. Top with fresh berries and serve.

* This will keep for up to 1 week in the fridge, and 2 weeks in the freezer.


Note

Want to know more about Lee Holmes? Read our #followfriday feature.

 

 

I Quit Sugar - Cauliflower & Raspberry Cheesecake by Lee Holmes

This interesting dessert recipes comes from Lee Holmes' latest cookbook - Eat Clean, Green & Vegetarian.

Lee says: "This unusual combination will surprise you with its silky, sweet enchantment. Creamy cauli and bright pink raspberries are a pleasant pair-up; a perfect use of plant-based produce in delicious dessert form."

Ingredients

Base

  • 120 g (3/4 cup) raw, unsalted cashews.
  • 65 g (1 cup) shredded coconut.
  • 1/4 teaspoon stevia powder.
  • 60 ml (1/4 cup) freshly squeezed lemon juice.
  • 1 tablespoon melted coconut butter.

Filling

  • 310 g (2 cups) raw, unsalted cashews.
  • 1/2 cup coconut butter.
  • 300 g (1 1/2 cups) cooked cauliflower (about 1 small).
  • 125 g (1 cup) frozen raspberries.
  • 1 teaspoon vanilla extract.
  • 1 tablespoon lemon juice.
  • 1 tablespoon rice malt syrup, or 1/4 teaspoon stevia powder.
  • 80 ml (1/3 cup) coconut milk.
  • 60 g (1/2 cup) fresh raspberries, for decorating.

Directions

1. Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.

2. To make the base, place the cashews and shredded coconut in a food processor and blend until finely chopped. Transfer to a large bowl and stir in the remaining ingredients. Turn out onto a clean work surface and roll out into a dough. Press the dough evenly into a 16 cm (61/4 inch) cake tin and place in the freezer for 30 minutes.

3. To make the filling, combine all the ingredients, except the fresh berries, in a food processor and blend until smooth.

4. Remove the base from the freezer and pour in the filling, using a spatula to smooth it over. Return to the freezer for 30 minutes, or the fridge for 1 hour, until set. Top with fresh berries and serve.

* This will keep for up to 1 week in the fridge, and 2 weeks in the freezer.

Note

Want to know more about Lee Holmes? Read our #followfriday feature.

 

 

I Quit Sugar - Cauliflower & Raspberry Cheesecake by Lee Holmes

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