July is a busy month of Birthdays which naturally means a lot of cake!
For this particular celebration I decided to make a raw cheesecake with Maqui and mixed berries. It was nothing short of delicious. I had several helpings each day until it was gone!
It was also much simpler to make than any other raw cheesecake recipe I’ve followed previously. Berries in winter also feel special because it seems so long ago they were readily available fresh.
I am sharing the recipe because it was divine and everyone should try 🤭
Recipe
Base
1 cup of almonds
1 cup (about 10) of medjool dates pitted and chopped
Pinch of mineral salt
Filling
2.5 cups of raw cashews, soaked for 2 hours with 3 cups of water (drain and keep the water)
I/3 cup of maple syrup
1 teaspoon of vanilla essence
2 cups of mixed berries (or one berry of your choice would work also)
2 tablespoons of Maqui Berry powder
Method
Place the almonds, dates and salt in a food processor - blend until course. Line a cake tin (8x8) with baking paper. Add the nut mixture to the base, gently pressing around to compact together and make it as even as possible.
Rinse food processor.
Filling: place drained cashews, maple syrup, berries and Maqui powder in food processor blend until smooth. If further liquid is required add the cashew water in slowly. Place mixture into the cake tin on top of nut base.
Freeze for minimum of 6 hours. Remove from freezer at least 30 minutes before wanting to eat to allow it to soften.
Optional: Serve with fresh berries.
Enjoy 🍇
