Raw Bramble Cheesecake

Name: Raw Bramble Cheesecake
Yield: Serves 3
Cuisine: British
Ingredients: coconut chips/flakes to decorate; x2153; cup of coconut oil, melted; 2 cups of brambles plus extra to decorate; 1 tsp vanilla extract; 3 tbsp agave or maple syrup; 1 tbsp agave or maple syrup; 1 tbsp coconut oil, melted; ⅔ cup of coconut chips, raw; 4 soft medjool dates, pitted; 4 tbsp lemon Juice; ¾ cup of almonds or mixed nuts, raw; 1 cup of cashews, pre-soaked overnight and strained*

Preparation info

Serves
3

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

Laura uses local brambles, hand-picked near Tarskavaig. Instead of weighing out measurements, she says it is easier to use cups, so this recipe is given in cups, each measuring 250ml.

Ingredients

For the crust

¾ cup of almonds or mixed nuts, raw
⅔ cup of coconut chips, raw

Europe
United Kingdom
Cake
Vegetarian
Baking
Scotland

Method

Process the crust ingredients, except for the agave or maple syrup, in a high-powered blender until a sticky crumble is formed. Add the agave or maple syrup and blend until combined.

Transfer the crust mixture to either a 13cm Springform pan or divide evenly into 3 x 10cm individual deep cupcake moulds, press the mixture firmly down and place them in the freezer while you are working on