I love creating healthy and tasty dessert recipes. I have several food sensitivities that limit the types of foods that I can consume. I do not eat gluten or dairy and, right now, have eliminated almonds and cashews. I generally follow a paleo, refined sugar-free approach to eating so I am always on the look-out for delicious ways to add a little bit of sweetness to my usually dessert-free lifestyle!
We just celebrated the Canada Day long weekend up north and had guests for the weekend. I love to entertain and am very appreciative when my guests don’t mind trying my recipe ‘experiments’! This weekend, I adapted an AIP (autoimmune paleo) dairy free cheesecake recipe that I found from the Autoimmune Paleo Cookbook by Mickey Trescott. I love this book and find it a great resource for nut-free, dairy-free, refined-sugar free, etc recipes. My usual go-to dairy-free cheesecake recipe uses cashews as the base but I have had to cut-out cashews at the moment so I was very excited to see this coconut-based recipe. However, the recipe it was very high in natural sugars with lots of dates and honey called for so I decided to make some changes to bring the sugar content down. This version is still higher in natural sugars than I would usually make but it is a nice treat for a special occasion! And the feedback from my guests was a definite thumbs-up!
Dairy-Free Raspberry Cheesecake
- 8-inch springform pan
- 2 cups dates pitted
- 3/4 cup coconut oil melted
- 1/3 cup coconut flour
- 1/3 cup shredded coconut unsweetened
- 1 cup coconut butter
- 1/2 cup whipped honey
- 2/3 cup coconut oil
- 2.5 cups raspberries frozen
- 4 tbsp tapioca starch/flour
- 1 tsp vanilla
- 1/3 cup coconut flakes toasted
- 1/4 cup raspberries fresh
To Make Crust
- Preheat oven to 325 F.
- Place the dates and the melted coconut oil in a food processor or high speed blender. Blend for 30-40 seconds until a thick paste forms. You may have to stop and scrape down the sides a few times to form the paste.
- Add the coconut flour and shredded coconut to the paste and process/blend until combined with the date paste. Place the mixture in the bottom of a parchment-lined 8-inch springform pan, pressing down evenly. Poke in a few places with a fork.
- Bake for 30 minutes until the crust beings to brown and hardens slightly. The crust texture will be soft when you remove it from the oven and will harden as it cools.
To Make the Filling
- Soften the honey and the coconut butter by placing them in a warm water bath for a few minutes.
- Combine the coconut butter, honey, coconut oil and frozen raspberries in a saucepan over low-medium heat. Stir until the raspberries are no longer frozen and the mixture is warm, about 5 minutes. Transfer the mixture to a blender or food processor and add the tapioca starch and vanilla extract. Blend/process on high until completely mixed and smooth. Pour carefully over the cooled crust.
- Place the cheesecake in the fridge to set for at least 12 hours to allow it to completely cool and solidify. When ready, carefuly remove the sides of the springform pan.
- Decorate the top of the cheesecake with toasted coconut flakes and fresh raspberries.