Well, I hope you had a super fab weekend? I did; some dear friends came to visit, so naturally I had to make them something yum-tastic!
(I’ve definitely found a new source of joy in making things and sharing them with others; all I want to do is feed peeps my new delights! :)
Anyhoo, naturally I had to make my chocolate torte again; though this time I made it heart shaped to make it extra love-filled… and then I got to creating a “cheesecake”. I had in mind I really wanted to make a coconut & berry cheesecake – mainly cos I’ve found a massive source of berries growing in the wild close to my home… so off I went and picked said berries, then got creating…
And this is the recipe for you…
- 1/2 cup of almonds (soaked & “dehydrated” – though I use the lowest heat on my oven as don’t have a dehydrator… did make the base taste even yummier than the torte where I blanched them);
- 2 tablespoons of cacao powder;
- 2 & 1/2 tablespoons of coconut oil;
- 1 teaspoon of vanilla powder;
- 4 deglet noor dates (as mentioned previously I use these, not medjool as the medjool ones are much higher in sugar / carbs).
Whiz all the ingredients bar the coconut oil and dates in a food processor till you have a crumbly texture, then add the oil and dates and whizz again. Push down into a pan/tray/bowl and put in the fridge… I have to say, I thought this base was waaaay tastier than the one I made in the chocolate torte recipe, imho :)
- 1 cup of coconut flesh, from a freshly opened coconut and with the “skin” (hard bit on the edge of the flesh) removed;
- 1 cup of blackberries;
- 1/2 cup of almond milk;
- 1/4 cup of coconut oil;
- 1/4 cup plus two tablespoons of coconut butter – I like the Nutiva one, though I don’t think it’s 100% raw, so you’d want to use the Artisana one if you wanted it to be completely raw;
- 1 tablespoon of coconut sugar – I use the Tiana raw one as it’s much lower sugar/GI than all the others;
- 2 teaspoons of raspberry powder – I get mine from Tree Harvest;
- 2 teaspoons of vanilla powder.
Melt the coconut oil and butter in a bowl over a pan of hot water, then put everything else in a high speed blender and blend until smooth. Then add the melted oils and blend again. Spoon onto the base and leave to set for about an hour… Et voila!
This amount makes at least two of the heart shaped tins I did – plus a couple of mini ones as well; you might want to half the recipe depending how many peeps you’re feeding or how much will power you know you do (or don’t!) have!
I have to say it came out more “torte-y” than cheesecake-y – so I have to play around a little more to figure out how to get the texture a little softer…. but, it was delicious!!
One of my lovely visitors said it was the best raw cake he’d tasted; which made me very happy indeed – not least of all cos a) he lives in London, where these things are generally more available and b) he always says things like they are; so if he thought it tasted rubbish, he would have let me know!! ;)
He didn’t though; and his compliments made my heart sing! ♥
If you try it, do let me know how you get on; you might have spotted your feedback makes me a happee laydee… and as always, enjoy sweet peeps xo
PS – don’t forget, Lissa’s free webinar is in about an hour – do register if you want to learn more about how to connect to the things that make your heart sing! ♥