recipes

Raw Vanilla & Berry Cheezecake

Karena Hutton

 

BASE
140g Dates, soaked in 80ml warm water for 10 minutes
150g Ground Almonds
25g Cacao Powder

VANILLA/BERRY LAYERS
360g Raw Cashews, soaked overnight in water
100ml Lemon Juice (probably from 2 lemons)
160g Coconut Oil, melted
300ml Coconut Milk, from a can 
240ml Agave Nectar/Maple Syrup (Honey if you're not a vegan)
1 tbsp Vanilla Extract
200g Fresh/Frozen Berries

For the base, add all of the ingredients to a food processor and pulse until combined into a ball. If it's too wet, add another tablespoon of Ground Almonds, if it's too dry, add a tablespoon of warm water, until the consistency is dough-like.

Grease a 9 inch loose bottom tin with a little coconut oil (I used a 6 inch loose bottom tin and put the rest into 4 ramekins). Press the base into the tin and flatten with the bottom of a glass or your hand, until smooth. Put the tin in the freezer to firm up.

Add the cashews (drained), lemon juice, coconut oil, coconut milk, agave nectar and vanilla to a blender, and blend until smooth, scraping down the sides as you go.

Pour a little over half into the tin and return it to the freezer, for at least an hour. Meanwhile, add the berries to the remaining cheezecake mix, and blend again until smooth. This can be stored in the fridge until the vanilla layer has firmed up a bit. Once the vanilla layer is set a bit (not wobbly), pour the berry layer into the tin and return to the freezer for 3-4 hours, or overnight.

To remove from the tin, place it in the fridge for an hour or so before you want to serve, or warm the outside of the tin with your hand/tea-towel until the tin loosens up. 
Decorate as you please and slice with a hot knife.

 


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