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Tangy Lemon and Raspberry Lovecake

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Friday, 26 May 2017


That perfect combination of tangy, sweet, and's hard to top a perfectly crafted raw lemon berry cheesecake. If raw cheesecakes are your favorite kind of dessert you will definitely enjoy this Tangy Lemon and Raspberry Lovecake by Paula Ansell of Just Soul Food.


At a glance
one brownie tin or 12 mini cheesecakes
Raspberry Swirl

100g raspberries

1 tbs maple syrup

1 tbs water


150g desiccated coconut

150g almond meal (ground almonds)

200g dates

50mls warm water

pinch of salt


300g cashews soaked once soaked should equal about 350g

100ml coconut milk tinned (RG tip - or make your own thick coconut milk by blending young Thai coconut meat with water in a high speed blender)

250ml lemon juice 
150ml maple syrup
70ml coconut oil melted


Raspberry Swirl

1. Blend until smooth and set aside.

1. Blend all in the food processor until it forms a batter that sticks together. 
2. Then press into a brownie tray, lined with parchment paper.


1. Blend it all in, leaving the coconut oil till last, in your high powered blender.
2. Once smooth and creamy, pour into the brownie tray and spread evenly.

1. Now with the raspberry swirl, get a spoon and spoon it out and randomly spread it around the lemon filling. It should be somewhat melted by now, so you may be able to pour it and then grab a toothpick, swirl it around in there to make hearts and other cool shapes.
Other than that, pop it in the freezer to freeze, then remove 2 hours later and cut with a hot knife and eat it!

Additional Tips

Recipe by Paula Ansell: