SOME of you have been asking for more of our delicious and healthy raw sweets. They are becoming popular, and they are quick and easy to create. And even better, you don't need all the expensive health food ingredients.
Impress your friends this week with this delicious choc blueberry cheesecake. The cake will last up to one week in the fridge and you won't feel one bit guilty when you indulge in a little slither or two. Our raw cakes really fix that sweet craving.
If you would like to see more of these raw sweets or you create this one, please share it with us. Send a photo or email to firstname.lastname@example.org or upload it to instagram and tag us #danandsteph. We would love to see how you all went with it.
Choc blueberry cheesecake
INGREDIENTS: Base -
1 cup of walnuts
2 cups of almonds
1 cup of chopped dates
¼ cup of desiccated coconut
2 tbs of coconut oil, melted (for the base)
¼ cup of cocoa powder
drizzle of water. Filling -
3 cups of cashews, soaked in water overnight
1 x 400ml tin of coconut milk
1 cup of frozen blueberries, thawed
1/3 cup of coconut oil, melted (for filling)
1 tbs of honey
1 tsp of vanilla paste. To top -
1 cup of fresh blueberries
½ cup of cashews, chopped roughly
2 tbs of cocoa powder
3 tbs of coconut oil, melted.
To make the base, prepare by oiling with spray oil a 23cm round fluted tart tin. In a food processor add walnuts and almonds - blitz until they look like breadcrumbs.
Add dates, coconut, cocoa powder - blitz again. Add coconut oil and blitz - if still too dry add a little water - when pressed to the side of the processor it should stick.
Pour into your tart tin and press firmly to cover the entire base, then place into the fridge to firm up. After you have soaked the cashews overnight, drain and place into the food processor and blitz for the filling.
Add coconut milk, coconut oil, blueberries, honey and vanilla paste - blitz for 3-4 minutes until really smooth.
Pour on to the base, then place into fridge overnight to set. In a small bowl add cocoa powder and coconut oil together, stir until really smooth.
Arrange the blueberries and cashews over the top of the cheesecake, giving some height and then drizzle over the chocolate. Place back into fridge for 30 minutes for the chocolate to harden.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.