Gluten-free, dairy-free, vegan cheesecake recipe drizzled with the most amazing salted caramel sauce!

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Ingredients:

  • 1½ cup raw cashews
  • 1½ cup Date Mate Sesame Seduction (find here)
  • ½ cup Raglan Coconut Yoghurt (Raspberry & Lime)
  • 1½ cup frozen raspberries
  • 4 tablespoons melted coconut oil
  • 1½ cup oats (for gf option, use desiccated coconut)
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 Method

  1. Grind the cashew nuts in a blender and set aside
  2. Add the date mate, coconut yoghurt, melted coconut oil
  3. Process until all of the ingredients have combined
  4. Add the frozen raspberries and blend again for a few seconds until mixed through
  5. Combine with the oats
  6. Place the mixture in the fridge for an hour to harden
  7. Using your hands, roll the mixture into balls. You’ll notice that this isn’t easy due to the fact that the mixture is quite soft. Try your best!
  8. Store the balls in the fridge
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