There aren’t many desserts that are autoimmune protocol friendly. But, even if you’re following this super strict modification of the paleo diet, there are still reasons to celebrate with food and times when a decadent dessert is appropriate! This is why I am so thrilled to share this recipe preview from Mickey Trescott’s new cookbook The Autoimmune Paleo Cookbook
Because who doesn’t need raspberry cheesecake from time to time!?
Have you been wondering if this cookbook is worth it? You can read my full review here. If you’ve been humming and hawing, I think this recipe will convince you that yes, yes this book is worth every penny! And this isn’t the only decadent dessert in The Autoimmune Paleo Cookbook, which contains 110 tantalizing recipes that completely comply with the autoimmune protocol!
- 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
- 1 1/2 cups raw honey
- 1 1/2 cups coconut butter (a.k.a. coconut cream concentrate–Mickey has a recipe for homemade coconut butter in her book!)
- 1 cup coconut oil
- 5 cups frozen raspberries
- 6 tablespoons tapioca starch
- 1 1/2 teaspoons vanilla extract
- 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 will 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″ spring-form pan, pressing the mixture 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. Decorate the top of the cake with thick flake coconut chips and fresh raspberries.