Raw Chocolate Berry Cheesecake with Macadamia Base
This cheesecake was inspired by a recipe from Quirky Cooking
http://quirkycooking.blogspot.com.au/2013/03/raw-macadamia-lime-cheesecake-dairy-free.html
Base:
130g raw macadamia nuts
70g desiccated coconut
14 sulphur free dates
Pinch of Himalayan salt
Place all the ingredients in a food processor and blend until combined & smooth consistency. You may need to add a tablespoon of water at a time to make the mixture combine.
Grease the inside of a 20-23cm springform cake tin with oil of your choice.
Press the mixture into the base of the tin and put in the freezer or fridge to chill.
Filling:
2 avocados (or 1 very large)
3 tablespoons cacao powder
4 sulphur free dates chopped (soak in a small amount of warm water to help soften)
1 tablespoon maple syrup
1 banana
½ cup coconut cream
3 tablespoons coconut oil (gently warm to make liquid if needed)
Place all the ingredients in a food processor and blend until smooth & silky with no lumps.
Pour on top of prepared base and smooth out with the back of a spoon.
Return to freezer or fridge to chill.
Topping:
150g raw cashew nuts (soaked overnight or for a few hours. Drain before using)
½ cup coconut cream
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries (or berries of your choice)
Blend until smooth pour on to filling. Before returning to freezer, add berries around the edge for decoration.
This cheesecake is best eaten semi frozen. I cut it in to serves and leave it in the freezer ready to grab when I want to indulge in a health treat. Must say I love having it with coconut yoghurt.
For more information on growing and using nuts see our ebook
http://www.acsbookshop.com/search_results.aspx?search=nuts