Raw Protein Cheesecake

Base

• 100g almonds
• 45g cashews
• 40g pecans
• 15g desiccated coconut
• 30ml coconut milk
• 1.5tbls (15g) coconut oil melted
• 140g (10-11) medjool dates

Filling

• 1 scoop Bulk Nutrients WPI Vanilla*
• 1 cup cashews soaked
• 2 Tbsp coconut sugar
• 1c quark
• 1/2c Greek yogurt (we used Chobani)
• 2 tsp vanilla bean paste
• 1/2 tsp honey
• * You can substitute any of our proteins & flavours, it just slightly changes the macros.

Jelly Topping

• 300g Frozen Mixed Berries
• 2tbs coconut sugar
• 2 tsp gelatin

Base Method

1. Melt the coconut oil in the coconut milk.
2. Add all dry ingredients to a food processor and blend well to a crumb consistency.
3. Slowly add the liquid, mix on low until it binds (you may not need all the liquid, or you may need a little extra coconut milk).
4. Line the base of your tin with baking paper and press into the base of your cake tin.
5. Refrigerate until needed.

Filling Method

1. Soak your cashews for min 30 minutes.
2. First, blend your cashews into a lumpy paste before adding everything else to your food processor and blend for approx 5mins till the cashew mix has become a smooth consistency.
3. Pour into your tin on top if the base mix.
4. Refrigerate until needed.

Jelly Topping Method

1. Thaw and drain berries (it’s ok if they’re not completely thawed).
2. Place berries and coconut sugar into food processor and pulse 4-5 times.
3. Dissolve the gelatin in about 1/3c boiling water and pour into the berry mix.
4. Pour over filling.
5. Place into the fridge for 4hrs or into the freezer to set, from the fridge it will be a softer filling.
6. If frozen allow to thaw slightly before cutting and serving.