Paleo Recipes: Raspberry Coconut “Cheesecake”
This is the kind of recipe I love. It tastes and looks delicious. For those of us on the autoimmune protocol, recipes like these are worth their weight in gold.
This recipe is just one of many in Mickey Trescott’s beautifully photographed book, The Autoimmune Paleo Cookbook which you can buy in hardback on Amazon or as an e-book.
Please share this recipe. Buttons are to the left and at the end of the post.
Raspberry Coconut “Cheesecake”
- 3 cups dates, pitted and soaked for 5 minutes in warm water
- 1 cup coconut oil, melted
- 1/3 cup coconut flour
- 1/3 cup shredded coconut
- 1/8 teaspoon salt
- 11⁄2 cups raw honey, softened
- 11⁄2 cups coconut cream, softened
- 1 cup coconut oil, softened
- 5 cups frozen raspberries
- 6 tablespoons tapioca starch
- 11⁄2 teaspoons vanilla extract (optional)
- 1/4 teaspoon salt
- fresh raspberries for garnish
- thick coconut flakes for garnish
- 1. Place the jars of coconut oil, coconut butter and raw honey in a pan with very hot water in order to let them soften.
- 2. To prepare the crust, preheat your oven to 325 degrees. Strain the dates and place in a food processor or high-powered blender with the melted coconut oil. Blend for 30 seconds or so until a chunky paste forms. Be warned you may have to stop and scrape the sides if you are using a blender, and the oil may not completely mix with the dates, but the crust will still turn out fine. Combine the coconut flour, shredded coconut and salt in a bowl. Add the date paste and mix thoroughly. Place the mixture into the bottom of an 8-inch spring-form pan, pressing it down evenly. Use a small spatula to clean up the top edge around the sides of the pan, where the filling will meet the crust. Bake for 30-35 minutes, until the crust browns and hardens a little bit. The texture will still be soft until it finishes cooling. Set aside while you make the filling.
- 3. To make the filling, combine the raw honey, coconut butter, coconut oil, and frozen raspberries in a saucepan on low heat. Stir until the raspberries are no longer frozen and the mixture is warm, about 5 minutes. Transfer to a blender and add the tapioca starch, vanilla extract, and salt. Blend on high for about a minute, until completely mixed. Pour carefully into the spring-form pan on top of the crust.
- 4. Set in the refrigerator undisturbed for at least 12 hours to allow the cake to cool and completely harden. When it is solid, carefully remove the spring-form pan.
- 5. Decorate the top of the cake with thick flake coconut chips and fresh raspberries.
- Note: Keeps in a cool place unrefrigerated, but safest to keep in the refrigerator. Leftover slices can be frozen for later.
Adapted from The Autoimmune Paleo Cookbook: An Allergen-Free Approach to Managing Chronic Illness
Mickey Trescott lives in Seattle, Washington with her crafty husband and a rather pudgy russian-blue cat. She works part-time as a cook for a local family and studies nutrition, blogs, and obsessively knits socks in her spare time.
After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to blog about her experiences at Autoimmune Paleo.
Her hope is to give others on a similar path a resource to find information and help them realize that they are not alone in their struggles. She also aims to provide a supportive environment for those seeking better health in the face of autoimmunity.
You can follow Mickey on Facebook, Twitter, and Pinterest.
Are you struggling to sustain a paleo lifestyle change? Or not sure how to start? Or perhaps those around you are resistant and you're feeling undermined and unsure. The Modern, No-Nonsense Guide to Paleo provides practical tools to ease the transition to a full-on paleo life. Each chapter includes strategies, tips and checklists to identify the actions to power you on your paleo journey and create sustainable change. Buy it at Amazon.com.