The raw food movement is taking the world by storm, yet it’s leaving some of us out: what about those with nut allergies? Almost all raw desserts contain copious amounts of nuts and dried fruit to replace traditional baking ingredients such as eggs and sugar. Nuts are a fantastic source of good fats (e.g. Omega-3 fatty acids) and dried fruit provides phytonutrients and energy, but it does leave those less tolerant or even allergic in need of an alternative. Not only this, incidents reported in the media are raising the question in the food industry “what can we use instead of nuts and seeds to keep our customers safe?” Admittedly this only effects a minority, but when it comes to life or death it is simply not worth the risk of a single nut.

Creative Nature Superfoods launched “free-from” snacking in the raw food market. In a world where health food seems to be the new processed food, Creative Nature focuses on healthy eating authentically.

Read on for how I’m using them in my raw desserts!

RASPBERRY COCONUT CHEESECAKE

BASE INGREDIENTS:

5 Goji Bars from Creative Nature Superfoods

1 tsp beetroot powder

2 Medjool dates, soaked 15 mins in water and drained

1 tbsp desiccated coconut

CHEESECAKE FILLING:

100ml coconut oil

1 tin coconut milk

200g raspberries, fresh or frozen

25g xylitol

TOPPING: fresh raspberries

1. Pulse all BASE INGREDIENTS in food processor until a dough forms.

2. Press dough into a silicon mould, or cake tin double-lined with cling film.

3. Blend CHEESECAKE FILLING ingredients in a high-speed blender until smooth.

4. Pour cheesecake filling over base and leave to set in fridge or freezer.

5. Decorate with fresh raspberries.