Our recipe for wellbeing
Strawberry, Raspberry & Vanilla Raw Cheesecake
Alicia Constantin
Ingredients
Base ½ cup almonds 1 cup buckwheat grouts 10 dates ¼ cup coconut oil ½ tsp. vanilla paste or extract 2 tbsp. cacao powder Pinch sea salt 2 tbsp. warm water Top layers
4 cups raw cashews( soaked overnight)
½ cup coconut nectar( or other sweetener of choice)
½ cup coconut oil Juice of 2 lemons 1 tbsp. lemon rind 1 tsp. vanilla paste or extract 2 cups frozen berries- mix of strawberries and raspberries Garnish
¼ frozen berries – mix of strawberries and raspberries
1 tbsp. hot water 1 tsp. coconut nectar A few fresh raspberries Optional: cacao nibs and chia jam
Method
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Base Blend almonds and buckwheat together until grainy. Add the coconut oil and dates and blend until well combined. Transfer to a mixing bowl and add all other ingredients mixing with either your hands or a fork until the mixture is moist. Line a baking tray with glad wrap, I used a 20x20cm. Press the base mixture into the bottom of the tray, and put in the freezer while making the top layers. Top layers Drain the cashews and add to a high speed blender such as a Vitamix( this is crucial in gaining a smooth cheesecake consistency), add the coconut nectar, lemon juice and rind. Blend for 2-3 minutes until the mixture is smooth and creamy. Add the coconut oil and vanilla and blend 30 seconds to combine. Transfer half the mixture to a bowl, and leave aside. Add the berries to the remaining mixture in the blender and blend for an additional minute or so for the mixture to combine. Remove the tray from the freezer and add in the first layer of mixture( without the berries), giving it a shake and wobble to spread it evenly. Return to the freezer for 20 minutes or longer. After the 20 minutes take out the tray and lightly pop in a few raspberries, leaving them exposed on the top. Pour on the berry mixture spreading it evenly.
Note:
Runner up
The two layers are just for aesthetics, so feel free to just mix it all into one layer. For the swirl on top: Simply blend the berries and hot water together with the coconut nectar to form a liquid. Pour over the top layer of the cake and use a spoon to gently swirl the mixture through the top layer. Place cake in the freezer for 3-4 hours to set.
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