Paleo Cheese Cake

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Ingredients :
450g macadamia nuts
300g raspberries
1/2 cup lime juice
1tsp sea salt
1 vanilla pod
310ml coconut oil melted
3/4 cup coconut milk
160g almonds
1 cup of shredded coconut
6 dates, pitted
Pinch sea salt 2 tbsp coconut oil melted

1. Soak macadamia nuts overnight and rinse the next morning
2. Grease the base and sides of baking tin
3. To make the base process the almonds and coconut in a food processor until you have a nice crumb consistency. Add the dates, salt and coconut oil and pulse until the mixture comes together.
4. Press the base mixture firmly and evenly into the base of the prepared tin and refrigerate for 1 hour
5. Blend up the raspberries until smooth and pass the purée through a fine sieve and discard the seeds- set aside.
6. Combine the macadamias, salt, lime juice, honey and vanilla seeds into the blender . Whiz till creamy. Add the coconut oil and coconut milk and pulse to combine.
7. Divide macadamia mixture between 2 bowls. Pour the raspberry purée into one of the bowls and mix.
8. Pour the plain mixture over the base and tap the tin to remove any air bubbles. Next pour the raspberry mixture and tap the tin again. Place in the freezer for 4 hours until firm.
9. To serve remove the cheesecake from the time while frozen and place on a platter. Place in the fridge to thaw for 2-4 hours. Decorate with raspberries and serve .

Serves 8-10
Paloe Pete Evans “Family Food”
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