Raw cheesecake success story.

Being self taught means I’ve had to teach myself allot of the cooking techniques I know through trial and error. One of the most challenging and the most rewarding of those practices is desserts.

I couldn’t count on my fingers and toes combined, the number of deflated soufflés, separated bavarois and soggy merangues I’ve had to introduce to my old friend Mr Trash Can!

As dissapointing as a failure is, its all made worthwhile when one of those desserts comes out trumps! As did with my very first Raw dessert success story!

I really haven’t experimented very much with Raw desserts. I tried a cheesecake about a year ago that was almost inedible and since then have stuck what I know.

This weekend past though I had a lot of downtime to myself so I decided it was time to give that failed cheesecake another crack…The result? A vast improvement on the cake of last year, and quite simply delicious.

This sweet little success of a dessert has now opened my eyes to all the wonderful possibilities of health focused sweet treats! So watch this space.

Raw accai berry and raspberry cheesecake

1/2 cup raw cashews, soaked in water for 8 hours to soften, then drained
50ml fresh lemon juice
2 tablespoons brown rice syrup or maple
1/4 cup coconut oil, melted
1/2 cup accai powder
2 or 3 bananas peeled and mashed with a fork
1 tablespoon tahini
About 10 or 11 medjool dates, pitted
pinch sea salt
2 cups fresh raspberries, plus more for decorating top.

Cacao-pecan crust

1 cup cacao nibs, divided
2 tbs cacao powder
1 cup raw pecans
About 10 or 11 medjool dates, pitted
pinch himalayan rock salt

To make crust, set aside half of the cacao nibs. Place remaining ingredients in a food processor and grind until a crumbly dough has formed. Transfer to a bowl and mix in remaining cacao nibs. Cover until needed.

To make filling, in a food processor or blender, mix the cashews with the juice, syrup, and oil. Blend until completely smooth. Add acai, lucuma, banana mash, tahini, dates, salt, and half the blueberries. Blend again.

To assemble, grease a 23cm springform pan (or individual molds) with coconut oil, distribute crust mixture evenly and press down to form a compact flat layer. I use the back of a spoon to ensure it is not only compact but level.
Pour filling on top. Cover, and place in freezer for a few hours.

To serve, release cake from pan and defrost for 3-4 minutes to soften. Decorate with the remaining raspberries and and any other berries/garnish you desire. I used raspberries, blueberries, crumbled pistachio and dried flowers.

Store in the freezer when not in use; will keep frozen for a few months.



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