Recipe of the week: Raw blueberry & macadamia cheesecake
The ability to successfully sustain a
healthy diet free from deprivation and limitation stems from one thing -
finding healthier alternatives to our favourite sugar filled desserts and
calorie fuelled dishes.
Whether you're struggling to satisfy a sweet tooth or seeking a
tasty treat, this raw blueberry and macadamia cheesecake is guaranteed to
create a delicious dessert that will leave your taste buds tickled and tummy
looking trim!
Crust ingredients:
• 300g raw macadamia nuts
• A handful of pumpkin seeds
• 90g dates
• 20g desiccated coconut
• 300g raw macadamia nuts
• A handful of pumpkin seeds
• 90g dates
• 20g desiccated coconut
Filling ingredients:
• 360g raw macadamia nuts
• 120ml lemon juice
• 120ml brown rice syrup or sweetener of your choice
• 180ml coconut oil
• A large pinch of sea salt
• 1 tsp vanilla extract
• 120ml water
• 360g raw macadamia nuts
• 120ml lemon juice
• 120ml brown rice syrup or sweetener of your choice
• 180ml coconut oil
• A large pinch of sea salt
• 1 tsp vanilla extract
• 120ml water
Sauce ingredients:
• 400g blueberries or berry of your choice
• 45g dates
• 400g blueberries or berry of your choice
• 45g dates
Pre-prep:
• Soak the dates for one hour prior to pitting.
• Soak the macadamias for at least three hours.
• Soak the dates for one hour prior to pitting.
• Soak the macadamias for at least three hours.
What to do:
• Pop the macadamias (300g), pumpkin seeds and dates (90g) into a food processor and pulse until a rough crumble-like texture is created - adding more dates if the mixture is too dry and more nuts if the mixture is too wet. This will be your crust.
• Scatter a layer of desiccated coconut across the bottom of a cake tin and cover with the macadamia crust - the layer should be even and the edges pressed down.
• Blitz all of the filling ingredients in a clean food processor until they resemble a smooth cream-like texture.
• Scrape the filling mixture into the cake tin - gently banging it on the work surface to eliminate air bubbles - and smooth using a spatula. Pop in the freezer.
• Once ready, place in the fridge to defrost - a thin cake slice can be used to gently push the base out before it is fully defrosted.
• To make the sauce, blitz the blueberries and dates (45g) in the food processor, adding a little waster to thin the mixture if needed.
• Pour the sauce over the cheesecake, serve and enjoy!
• Pop the macadamias (300g), pumpkin seeds and dates (90g) into a food processor and pulse until a rough crumble-like texture is created - adding more dates if the mixture is too dry and more nuts if the mixture is too wet. This will be your crust.
• Scatter a layer of desiccated coconut across the bottom of a cake tin and cover with the macadamia crust - the layer should be even and the edges pressed down.
• Blitz all of the filling ingredients in a clean food processor until they resemble a smooth cream-like texture.
• Scrape the filling mixture into the cake tin - gently banging it on the work surface to eliminate air bubbles - and smooth using a spatula. Pop in the freezer.
• Once ready, place in the fridge to defrost - a thin cake slice can be used to gently push the base out before it is fully defrosted.
• To make the sauce, blitz the blueberries and dates (45g) in the food processor, adding a little waster to thin the mixture if needed.
• Pour the sauce over the cheesecake, serve and enjoy!
This mouth watering recipe
serves 8 and should be consumed on the day of freezing (ideally) or shortly
after.
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