Raw Berry Cheesecake {Raw + Vegan}

Raw Cheesecake Slice2

The first time I had raw cake was at The Leafy Greens Cafe, it was a dense celebration of rich and indulgent chocolate and in a few mouthfuls it was gone! I didn’t want to try and recreate that particular cake because it’s a treat I want to keep for trips to Leafy Greens. Which reminds me, a trip is due out there very soon!

A little exciting news in Carolanne’s Kitchen HQ! I’ve been approved to trade as a stallholder at the Bryanston Organic Market here in Johannesburg. BOM is one of my favourite markets here and it’s the very first one I discovered back when we moved here in Oct 2012. I loved spending afternoons there with a cup of Bettina’s gorgeous coffee and listen to the live music whilst munching on some delicious meals from the stalls. I always wanted to apply for a stall but with health certs and health inspectors to get through, it really put me off. Recently, at the Fourways Farmer’s Market, so many people suggested I just go for it. That the market was really needing a stall like mine doing a salad bar. Bryanston has some amazing food stalls based on a restaurant set up, I will have a stall similar to what I run in Fourways. So  I met with the Selection Committee and they love, love, LOVED my idea!! I brought samples of my super popular Barley + Butternut Squash Salad and Zucchini Fritters. They asked to keep the leftovers, which was a sure fire sign. So later that day they confirmed my approval. How exciting!!! So now, I wait for the inspector. Waiting, waiting, waiting!! Fingers crossed we can speed things up as Bryanston have a stall ready for me to start immediately. It’s killing me, all this waiting!!

Jeez, I talk a lot. Let’s get back to the CAKE…..

This cake is made up of coconut, dates, nuts and berries with some added extras for flavour (vanilla and lemon). No refined sugar, no wheat/gluten and no dairy. The sugar content comes from the dates and berries so feel free to play around with the content if you would like it sweeter or not so sweet. I liked the sweetness level in this recipe.

Lots of protein packed in here from those creamy macadamias and cashews, nom nom! Not forgetting those delicious fats from all the coconut in the base. So get ready for a whole body experience. It’s just yum! Perfect for breakfast…which is what I did today.

When it comes out of the freezer, it does need some time to thaw out, but any leftovers can be kept in the freezer for future enjoyment!

Raw Berry Cheesecake

{Base}

75g coconut flakes {it’s what I had in the cupboard, feel free to use desiccated or shredded – same same but different}

175g dates

100g almonds {I used the ground almonds remaining from making my almond milk. These were dehydrated in the oven at a low temperature}

Water

Blend everything together in a Food Processor. Slowly add in some water until the mixture comes together. Line a 20cm tin (it’s recommended to use a spring form tin but I didn’t…rebel, hey!!) with the mixture and pop in the freezer.

{Filling}

260g berries

145g dates

Vanilla Essence

350g Macadamias/Cashews

3 tbspns Coconut Butter

Juice and Zest of one lemon

125ml Coconut Water

1/2 tspn Vanilla Essence

Blend together the berries and dates in a food processor, place in a bowl and leave to one side.

In the food processor, blend the nuts, coconut butter, lemon juice and zest and coconut water. Slowly add in the berry mixture until completely combined and smooth.

Taste the mixture and add extra salt, zest, essence depending on your tastes.

Spoon the filling mixture on to the base and place back in the freezer, best kept overnight.

To serve, remove from freezer 30 minutes before serving. Heat a sharp knife under warm water and cut into slices.

Raw Cheesecake Slice



4 Responses to “Raw Berry Cheesecake {Raw + Vegan}”

  1. Claire says:

    Looks amazing! Can’t wait to have a go at this the weekend :)

  2. Peggy says:

    OMG that looks so decadent and so healthy(ish)at the same time! I will give it a try! congratulations on the new market!

  3. Dorothy says:

    Should the macademia/cashews be soaked first or do they just go straight into the blender?

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