Apparently our cheesecakes are getting a bit of a reputation amongst friends. No longer do we get asked to make a salad or bring some nibbles to friendly gatherings.... oh no, it's now always cheesecake. On my raw food chef training we made some great desserts, cheesecake included. Working with a great base, you can flavour your cheesecake to just about anything that takes your fancy! For me, the more colourful the better!
Know your nutrients
Blueberries are without a doubt a superfood in their own right. Loaded with antioxidants and anti-inflammatory properties, they are a brilliant post workout snack, great thrown in smoothies or yummy straight out of the freezer into your mouth! Always purchase organic berries if you can as berries are often heavily sprayed. Blueberries are blood sugar regulating, so wont spike your insulin giving you a nice sustained release of energy. They are low GI and a great source of fibre. Teamed with the protein in the cashew nuts this really is a super dessert!
Makes one large 28 cm cake with 16-20 pieces
- 4 c shredded coconut
- 1.5 c Almonds
- 1 T coconut oil
- 1/2 c dried figs or dates
- 4 c soaked cashews
- 1/4 c lemon juice
- 1/4 c lime juice
- 1 TBSP Maple Syrup
- 1 c coconut oil, melted
- 1 t vanilla extract
- 1/2 c fresh or frozen blueberries - defrosted
Mix all ingredients together well in a food processor or blender, starting with the dry ingredients, then adding the ‘wet’ ones.
Press into tart pan to desired thickness.
Make sure the rim of your crust has an even height and thickness.
Chill crust in freezer for at least 15min or until ready to fill.
Make sure all ingredients are at room temperature.
Blend all ingredients, excluding the blueberries, in a powerful high-speed blender until very smooth. Start with cashews, lemon and lime juice, maple and vanilla and the water-based liquids. When the cashews resemble a smooth thick cream add coconut oil.
Split the filling in half and add the blueberries to one half and blend again.
Fill the crust one layer at a time and chill in freezer overnight.
Remove 15-20min prior to cutting and serving.