Recipe: Rawsome Berry Cheesecake - the CORRECTED version!

PLEASE NOTE:  an earlier blog post which we're not able to access, has incorrect information relating to the rolling and swirl- this is the correct recipe!! 

This one ROCKS!!

For The Crust:

1½ Cups Macadamias

½ Cup Pecans

¼ tsp Vanilla Sea Salt (or plain salt if preferred)

¼ Teaspoon of Vanilla Bean Powder

1 cup Dried Coconut

2 Teaspoons Cacao Powder (optional)

¾ -1 Cup of Medjool Dates- with stones removed

1 Teaspoon Coconut Oil (does not need to be melted)

Filling:

2.5 Cups soaked Cashews

Flesh from one young coconut – you don’t need to use fresh coconut, but it does add a creamier texture, if you don’t have one handy, use another half cup of cashews) 

1 Cup Coconut Water or Almond Milk (you can vary this depending on consistency) 

¾ Cup Lemon Juice

¼ Teaspoon Vanilla Bean Powder

¾ Cup Coconut Nectar

1 Tablespoon Lecithin (melt this in with the coconut oil) 

¾ Cup Coconut Oil- melted

Swirl:

½ Cup defrosted Blueberries 

1 Tablespoon Coconut Nectar

1Tablespoon Water

Method:

Crust:

1) take a 10 inch spring form cake tin and grease the bottom slightly with coconut oil or line it with baking paper (just be careful that there are no creases if you take this option) you can also use plastic wrap.

2) blend the nuts first, then add the other dry ingredients. With the food processor going, slowly add the dates through the feeder tube until the crust starts to rise up the sides of the bowl, stop and scrape this down, and continue, add the coconut oil in here as well. 

3) gently press the base into place, it should be a little sticky but pliable. Once you have covered the base of the pan evenly, pop it in the freezer while you make the topping.

Filling:

Add all the ingredients to a blender (not food processor!) Except for the blueberries, coconut oil and lecithin. Blend till smooth and creamy, slowly add the coconut oil and lecithin. 

Now take your pan from the freezer and pour in your mixture.

Swirl:

Take the blueberries and add them to the blender, with about 1 tablespoon of water and 1 tablespoon of coconut nectar .

Pour the mixture into the pan moving the jug around so as to distribute it evenly. You should feel that the majority of the berry mixture has gone deep into the original layer,then take a chopstick and quickly swirl it around to create a nice effect. If you prefer to have it near the top- I suggest holding back about a cup of the filling and mixing that with the berries so you get more of a layer effect.

Return it to the freezer for 1-2 hours to set, then pop it in the fridge for an hour or so before serving. Top with fresh blueberries, and/or grated chocolate. Thereafter it can stay in the fridge for up to a week (if you can handle the temptation!) 

Notes:

• Because the liquid portion can vary in flavour consistency (almond/coconut) check your filling for flavour, very often, the best thing to add is in fact salt, not sugar, so try a pinch first to see if that works.

• Of course you can get creative, use different fruits and berries, passionfruit is delicious especially if you make a little coulis on top!

 • You can experiment with any nuts you like for the crust!

Recipe: Rawsome Rocky Road!

This is a wonderfully decadent treat that lasts in the fridge for over a week (as long as you padlock the fridge...) and you can also freeze it—(really, why?! WHO DOES THAT!)

marshmallows (make first as they need to freeze):

1.5 cups rsoaked,raw cashew pieces 

1/4 cup coconut water

3 tbsp raw coconut nectar (this gives a nice caramel note, but you can use agave)

1/4 tsp VANILLA SEA SALT

1 teaspoon vanilla bean

1/4 cup warmed coconut oil 

Method: Blend everything except the coconut oil, pout this in while the blender is running until everything is smooth. Now pour into a medium baking dish (lined with baking paper so you can pull it out easily) till around 1cm thick. put in freezer for about 2 hours.

crust:

1 cup raw almonds (activated are best but make sure they’re really dry)  

1.5 cups dried coconut

1/8 teaspoon VANILLA SEA SALT

8 medjool dates (make sure you take the stones out.

Method: Blend the nuts and coconut till they are breadcrumb consistency. Then slowly add the dates until the mixture comes together, you can pinch it with you fingers to see. Then press into a 10inch baking dish and set aside.

filling:

1 cup raw cashews 

1 cup ripe avocado

meat from one young coconut

1/4 cup coconut water

1/3 cup raw coconut nectar, or agave 

1/4 tsp VANILLA SEA SALT

2 tsp vanilla extract and seeds from half a vanilla bean 

3/4 cup raw cacao powder

1/4 cup raw coconut oil (warmed to liquid)

Method: Blend all the above on a food processor (mixture too thick for blender) except for the coconut oil, add this in slowly after everything else has come together and is really smooth. Then chop up the following:

1/2 cup chopped raw almonds 

1/2 cup raw pistachios

1/2 cup raw pecans 

½ cup barberries or cranberries (a dried red fruit is what you’re after and not too sweet)

1/2  cup chopped raw chocolate (you can make your own or we’ve used Pana nut chocolate) 

½ cup of coconut chips (not the sweetened ones)

Pour the filling mixture into a large bowl and get ready to work quickly.

assembly: 
First, take the marshmallow from the freezer and remove from the dish (just pull it by the baking paper) . now chop into little cubes and mix in to the filling along with half of the fruit and nut mixture. Then pour everything into the dish with the crust. Use the rest of the fruit and nut mix on the top.

now pop everything back into the freezer for at least 3 hours. take it out about an hour or so before you wish to serve, and it will stay nicely in the fridge thereafter (assuming you have a lock on your fridge).

When serving, I find the first piece is usually a ‘dud’ and won’t look at nice as the rest (enjoy with a cuppa!)  but once you have that first slice out, you can cut it very easily and serve in appropriate portions- remember, it is very rich!!