Raw Vanilla & Blueberry “Cheesecake”

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.