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Ingredients:

Base; 

  • 1 cup ground almonds
  • 1 cup coconut flour
  • 2 teaspoons date syrup or 4 pitted dates
  • 1/2 cup coconut oil
  • 2 teaspoons coconut sugar
  • 1 teaspoon cinnamon

Vanilla layer;

  • 1 cups soaked cashews
  • 1/2 cup + 2 tablespoons Raglan Coconut Yoghurt
  • Vanilla essence or pod
  • 4 teaspoons lemon juice
  • 2 teaspoons maple syrup

Strawberry layer;

  • 1 cups soaked cashews
  • 1 cup Strawberry & Acai Raglan Coconut Yoghurt
  • Vanilla essence or pod
  • 4 teaspoons lemon juice
  • 2 teaspoons maple syrup
  • Raspberry powder for color

Topping;

  • 1x Bottle of CHIA blackcurrant or blueberry drink
  • 2 teaspoons lemon juice
  • 1 teaspoon coconut sugar
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 Method

  1. Start with the base: melt the coconut oil and blend all ingredients together, using an electric mixer if necessary. Press this dense biscuit layer into the base of the tin and freeze for approximately 20 minutes.
  2. Whilst waiting, blend the soaked cashews – a Nutribullet is sufficient if they have been soaking for over 4 hours.
  3. Mix in the Greek Style Raglan Coconut Yoghurt, vanilla, maple syrup and lemon juice. Adjust the quantities of maple syrup and lemon juice depending on whether you want it more sweet or tart tasting.
  4. Pour the vanilla layer on the base and place back in the freezer while you make the strawberry layer.
  5. Spread this layer on top of the first cheesecake layer when it is frozen and firm enough not to combine with each other. Leave for another 40 minutes.
  6. Lastly, create a chia topping with a bottle of CHIA mixed with lemon juice and coconut sugar – pour this on top of the cheesecake and leave to set for 2 hours. Thaw before serving & top with coconut flakes and freeze dried berries. Enjoy! Xx

 

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Big thanks to Maddie Mason from The Love Club for this recipe. Post your photos to our Facebook Page or use the hashtag #raglancoconutyoghurt on Instagram