Strawberry, Raspberry & Vanilla Cheesecake

raspberry cheesecake.lr.jpg

Base

200g walnuts

1 cup dates

2tbsp desiccated coconut

2tbsp cacao paste (melted)

1tbsp coconut oil (melted)

Pinch of Himalayan salt

Pinch of cinnamon

Topping

300g cashew nuts soaked

2tsp probiotic powder

ó cup water

100ml maple syrup

. cup coconut oil (melted)

1/8 cup cacao butter (melted)

ó tsp vanilla powder

Pinch of cinnamon

75g strawberries

75g raspberries

1tsp of matcha tea

1tbsp baobab powder

Instructions

  • Finely chop the walnuts in a food processor until crumbly but still with texture.

  • Remove the stones from the dates and add them to the walnut.

  • Blend them in the mixture until the ingredients form a paste.

  • Add the remaining ingredients and blend for another minute.

  • Transfer the mixture to an 8” cake tin and press it down to form the base.

  • Blend the cashew nuts with the probiotic powder and water to create a thick mixture.

  • Transfer the mixture to a mixing bowl.

  • Cover the bowl and leave in a warm place for approximately 8-10 hours. The mixture should be slightly sour smelling after that time.

  • Return the mixture to the blender and add the maple syrup, coconut oil, cacao butter, vanilla powder and cinnamon.

  • Blend all the ingredients together for 2 minutes and then divide the mixture into 3 parts.

  • To one third of the mixture, add nothing.

  • To another third, add the strawberries and the matcha tea and blend together.

  • To the final third, add the raspberries and the baobab powder and blend together.

  • Using a dessert spoon, spoon the 3 mixtures onto the base in the desired pattern.

  • Once the 3 different mixtures are in the cake tin, gently tap it to ensure that they blend together.

  • Decorate as desired.

  • Place the cake tin in the freezer for 3-4 hours.

  • The cake can be kept in the freezer for up to 1month.

  • Defrost one hour before consumption.

  • Store in the fridge for up to 5 days