Vanilla Berry raw cheesecake
Equipment
- 1 cake pan
- 1 bowl
- 1 food processor
Ingredients
- 75 grams oats
- 35 grams sunflower seeds
- 65 grams pecans
- pinch Himalayan pink salt
- 80 grams Medjooles dates, pitted
- 1/2 tsp cinnamon powder
- 1 Tbsp Coconut oil, melted over a Bain-Marie
- 200 grams cashews, soaked for 4 hours and rinsed
- 140 grams coconut milk
- 70 grams maple syrup
- pinch Himalayan pink salt
- 2 tsp vanilla bean paste
- 50 grams coconut oil, melted over a Bain-Marie
- 140 grams cashews, soaked for 4 hours and rinsed
- 150 grams mixed berries
- 2 Tbsp coconut milk
- 2 Tbsp maple syrup
- 50 grams coconut oil, melted over a Bain-Marie
Instructions
- Place the sunflower seeds, oats, almonds, cinnamon and salt into a food processor and blend until coarsely ground.
- Add the pitted dates and blend until well combined. Finally, add the melted coconut oil while the motor is running. Press the base mixture evenly into the prepared cake pan, then place in the fridge to set.
- To make the vanilla bean filling, place the soaked and drained cashews into a food processor or high speed blender with the coconut milk, pure maple syrup, salt and vanilla, and blend until smooth.
- Add the melted coconut oil gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth vanilla cream.
- Pour the vanilla bean filling onto the prepared base, smooth with a spatula and place in the freezer to firm up.
- Place the soaked and drained cashews into a food processor or high speed blender along with the berries, coconut milk, pure maple syrup and salt and blend until smooth.
- Add the melted coconut oil through the top of the blender while the motor is running.
- Remove the vanilla cheesecake layer from the freezer and check if the top is set. If not return to the freezer to set up for another 10 minutes. Pour the berry mixture over the vanilla layer, smooth with a spatula and place back in the freezer to firm up. (At least 1 hour)
- Transfer the cheesecake to the fridge a couple of hours before you want to serve it. Once defrosted the raw cheesecake will keep in a sealed container in the fridge for up to 5 days.
Notes
To get a perfectly smooth filling, I recommend using a high speed blender or food processor. My favorite is Magimix Cook Expert, which has recently replaced my professional blender.