Raw Blueberry & Acai Cheesecake

#vegan #glutenfree

I went through a real phase of banging out raw cheesecakes like I was Martha Stewart on a health kick! I find them fairly foolproof and unlike regular cake-making, a touch more this or a loose measurement of that doesn’t affect things as much as the delicate chemistry of traditional baking. Feel like a little more sweetness? Sure, whack in a few more tablespoons of maple syrup! Feel like switching to honey instead of maple? Of course – if you’re not vegan, go for gold! Don’t have Acai berry powder on hand? No problem, leave it out! Life is way more fun when we play a little, and I don’t think anyone could argue that a purple cake doesn’t make life just that much more playful and lovely. Enjoy! 

Nutrition Bite: Blueberries are bursting with antioxidants! These powerful compounds help fight off oxidative stress in the body, which can contribute to aging and disease. So, munching on a handful of blueberries can be like giving your cells a little protective shield. Blueberries are also rich in vitamins and minerals, like vitamin C, vitamin K, and manganese. Combined with superfood açai powder in this recipe, you’re getting a real antioxidant hit with each slice! Like we need an excuse to eat cake… 

Ingredients:

Base:
1 1/2 cup macadamia nuts (or almonds)
A pinch of salt
8 Medjool date dates, pitted

Filling:
2 cups raw cashews (soaked in water for 4 hours, or overnight)
Juice of 1 large lemon
3/4 cup frozen blueberries
1/2 cup coconut milk
2/3 cup refined coconut oil, melted
5 tbsp maple syrup
5 teaspoons of açai powder
1 teaspoon of vanilla essence

Method:

1. To make the crust, add macadamia nuts and salt to a food processor until it resembles a fine crumble. Loosely tear the dates in half, then place one half at a time. Process until the mix turns into a sticky dough. 
2. Line the bottom of a 20cm springform cake tin with baking paper. Then, press the dough into the base of the tin until flat and even
3. Place into the freezer while you prepare the filling. Rinse your blender. 
4. Drain and rinse the soaked cashews and add them to the food processor. Add all other ingredients listed and blend for a few minutes, until very creamy and smooth. 
5. Remove the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4 to 6 hours, or until the filling has set. 
6. Store in the freezer, and let it thaw for 20 minutes before serving. 
7. To serve, you can decorate with edible flowers and blueberries as I have, or you may like to simply drizzle honey on top.

Download and print the recipe here