After two weeks of making my Raw Snickers, chocolate tarts and all other chocolatey delights I was over the moon when a customer requested something other than the dark stuff (mainly so it meant I could have a break from licking that bloody bowl)!
I have to admit, I looked for inspiration first for the cheesecake layer so it didn’t turn out a complete disaster! Once I had a firm idea of what ingredients to use I double crossed everything on my body and hoped for the best that it wouldn’t melt.
After waiting a few hours for the cakes to set in the freezer it was finally time to test them… Whooalh, they worked! These little delights are light, yet satisfying with the biscuit crunch and the blueberry fruit adds a refreshing taste. You certainly won’t feel guilty eating these… Not that you should anyway, these are refined sugar free, dairy free and filled with utter goodness! Now let’s get making.
Serves 7 large slabs
For the base:
1 1/2 cup chopped almonds
2 1/2 cup pitted dates (boiled for 15 minutes to soften them)
For the cream coloured middle:
2 cups cashews (soaked for 5 hours)
2 ripe bananas (frozen)
1 tsp cinnamon
1/2 cup fresh apple juice (no added sugar!)
1/2 cup maple syrup
For the blueberry topping layer:
1 tsp cinnamon
1 tbsp maple syrup
5 pitted dates (boiled for 15 minutes)
1 ripe banana (frozen)
1 cup fresh chopped strawberries
1 cup blueberries (freeze half of these a few hours before)
Make sure to freeze the bananas and blueberries 3 hours before making. As well as soaking your cashews for 5 hours too.
Make the base first. Put the pitted dates into the food processor and blend until a creamy mixture has formed. Make sure you have no lumps. Add the chopped almonds and blend again until mixture has blended and become more creamy. Press the mixture into a rectangular tin and pop in the freezer whilst you make the cream.
For the middle layer simply put all the ingredients into a food processor and blend until mixture is smooth. Make sure though this doesn’t continue to a liquid state (been there, done that!). Take the tin out of the freezer and pop 1/3 of this mixture evenly on top of the biscuit layer. Pop this back into the freezer.
With the remaining mix in the food processor add the remaining ingredients and blend until smooth. Again, don’t over do the mixing! Once this is done wait 10 minutes and then pop this evenly into the baking tin to form the top and final layer of your cheesecake. Pop on some fresh blueberries if you wish. (I didn’t but wish I had because my blueberries added later when the cheesecake had set wouldn’t stick!)
Leave in the freezer for 4 hours before serving. Leave to stand for 10 minutes before serving. I would also pop back into the freezer when the cheesecake isn’t being used. This keeps it in its solid form and lasts longer!