PALEO RAW RASPBERRY LEMON CHEEZECAKE

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Written by Dr. Elizabeth Trattner

This is my recipe for a beautiful Lemon Raspberry Cheezecake.

This is a very time consuming, but well worth project. Everything in this cake is good for you and is loaded with anti-oxidants and healthy fats.

I have used a silicone heart shaped pan. Whatever you choose as your mold, make sure it is silicone as your dessert will slide right out. I have quadrupled the recipe because the mold was so huge, but it served about 25 people.

Coconut Layer:
4 cup raw cashews, soaked and rinsed
1 cup cold pressed coconut oil
1 cup desiccated coconut
2 and 2/3 cup coconut cream
1 cup organic rice malt syrup
juice of 1 whole  lemon
1 cup frozen or fresh raspberries

Raspberry Cream Layer
4 cup frozen or fresh raspberries
1 cup extra virgin cold pressed coconut oil
4 cup raw cashews, soaked and rinsed
4 cup coconut cream
2 cups organic rice malt syrup
2 packets of thawed pitaya for color

Coconut Layer

  1. Using your food processor, blend the cashews until completely smooth. As smooth as possible.
  2. Add the coconut oil, desiccated coconut, coconut cream, rice malt syrup, and lemon juice. Blend until smooth and creamy.  If it isn’t sweet enough add more rice syrup or a touch of stevia.
  3. Fold in the raspberries and pour mixture into your silicone mold. Freeze for a few hours or, until set.

Raspberry Cream Layer

  1. Using your food processor, blend the cashews until completely smooth.
  2. Add the coconut oil, desiccated coconut, coconut cream, rice malt syrup, thawed pitaya and raspberries.
  3. Blend until smooth and creamy.
  4. Pour mixture over the top of the coconut cream layer, and freeze until set. When ready to serve, flip it over, and top with extra raspberries.

Chocolate Syrup

1 and 1/3 cup coconut oil
1 cup cocoa powder
1 cup brown rice syrup

Mix all ingredients with a whisk and carefully pour over chilled cake. It should set up immediately from the cold. Put in freezer to solidify the chocolate sauce.

Note: Please remember that this recipe was quadrupled for size. The mold I used was huge and needed a lot of volume. You can safely cut this in half and make two separate 8×8 silicone mold cakes . Extra silicone cupcake holders are excellent for surplus ingredients. Don’t forget to freeze on a level surface for a straight line otherwise the cake will freeze lopsided. Also, make sure you leave the cake out at surface temperature for about an hour from the freezer. Use a knife in hot water to cut.

About the Author.
Dr. Elizabeth Trattner has been practicing Chinese and Integrative medicine in Miami since 1991, specializing in women’s health.

Elizabeth is a graduate of University of Arizona’s Center of Integrative Medicine, holds a chef certificate from the Natural Gourmet Institute and received Shamanic training and initiation.

She’s a current Member of the Global Wellness’ Beauty Meets Wellness Initiative Committee and is a contributing expert for hundreds of publications and digital media.

www.elizabethtrattner.com
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