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Raw Vanilla & Blueberry “Cheesecake”

January 31, 2015

I sifted some strawberry powder onto this slice which tasted great but it looks more like cacao than strawberry so I won't do it again.

I sifted some strawberry powder onto this slice which tasted great but it looks more like cacao than strawberry so I won’t do it again.

I started this post talking about my recent trip to Japan and how fabulous the cheesecake was there.
 
As I was writing, I’m thinking: who am I kidding?? This recipe does not do justice to the wonderful cheesy delight I had over there. This cake is like chalk to that Japanese cakes cheese!!  Arggggghhhhhhh!!!
 
But….this recipe does have plenty of merit. It’s raw and grain-free and paleo and vegan and it does keep me on the straight & narrow and away from the seduction of all of those naughty things that I indulged in while on holiday. 
 
And it did get the 100% approval of my like-minded, health-wise afternoon tea guests. So enjoy the recipe while I go and compose a sinful reproduction of Japanese persuasion……
 
Base
100g almonds
50g dates
1/2 teas cinnamon
30g coconut butter or butter
30g buckwheat or coconut
 
Blitz together on SP 8 until a fine crumble and press into a lined 22cm cake tin. Add a little water if it is too dry. Place in the freezer while you make the filling.
 
Filling
100g cacao butter
170g coconut oil
240g cashews, soaked for at least 4 hours (You can use macadamias but cashews are creamier – I used a 50/50 mix) 
1/2 teas salt
120g light coconut sugar
stevia to taste (optional)
1 tab vanilla extract
480g almond milk, preferably home-made
100g brown rice syrup or maple syrup
1 tab psyllium powder
Juice of  large 1 lemon
2 tabs apple cider vinegar
80g fresh blueberries or other berries
 
Soak the nuts overnight (or at least 4 hours) in plenty of cool water with a pinch salt. Drain well.
 
Melt the cacao butter and coconut oil at 50°C on SP 3 for 2 minutes. Set aside. Don’t worry about washing the TM bowl. Blitz the nuts, sugar & salt on SP 9 for 10 seconds. Scrape down and add the almond milk, brown rice syrup (or maple syrup) & vanilla and blend on SP 8 for 1 minute. Scrape down and add the cacao butter/coconut oil, lemon juice, vinegar and psyllium powder continue to blend on SP 9 for minute until smooth & creamy. Taste for sweetness and add some stevia if desired. Stir through the blueberries and pour over the base.
 
Refrigerate overnight to set or place into the freezer to chill for 2 hours. I remove this cake from the fridge for about 20 minutes before serving.
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One Comment leave one →
  1. January 31, 2015 7:46 pm

    Oh Sarah, this cheesecake looks amazing. I do like your description of it being like chalk to Japanese cheese cheesecake. That must be some awesome treat. Can’t wait to see your next post.

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