How to make a ripper raw strawberry cheesecake (vegan)

Cheesecake1Yo, it’s Sunday. The waves are flat. Whatever, I know it’s depressing. Put down the Doritos and get off the internet. You deserve better than that. Why don’t you get yourself together and whip up a vegan cheesecake – it’s seriously happiness in a tin. You can’t cook, no problem just blend that stuff. Nom nom mmmm nom.

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You’ll need 5 simple ingredients for the base:

  • 1 cup of macadamias – these nuts are packed with health benefits and they’re native to Australia, mate.
  • 1/2 cup of walnuts – walnuts are good for the brain and did you ever notice they’re shaped like baby brains too?
  • 1/4 cup of shredder coconut – coconut is a good source of iron and if you’re a vegan you’ll likely want to be snorting that stuff so it goes straight to your blood. Let’s not kid ourselves though, shredded coconut isn’t really that good for you on a regular basis because it’s not fresh and commonly has added preservatives. If you use an organic brand all the better.
  • 1/2 cup of pitted dates (Dates are really hard to measure – chill out, a little extra won’t hurt.)
  • pinch of Himalayan rock salt – Be picky here if you don’t have Himalayan rock salt, just drop this one off.

Here’s what you’re going to do next:

Grease a 22cm round tin with coconut oil and line the tin with baking paper – you’ll understand why at the end. If you don’t have a 22cm round tin, that’s cool use a couple of smaller tins. You can freestyle with what you’ve got in the kitchen.

So put all the ingredients in the food processor except for the dates and make some noise with that machine. (That’s the really loud sound of health baby!) When the nuts are smashed then add the dates and process together all over again. Empty the contents from the food processor and really press them into the base of the tin. There you go, good work! Admire that for a moment. Now slide the tin into the freezer while you continue to master the filling.

Here’s what you’ll need for the filling:

  • 3/4 cup of coconut oil – this stuff has a whole lot of health benefits like reducing the risk of cancer and helping to prevent wrinkles. Even though it’s pure fat. 100% fat? Yes. But that fat contains fewer calories than other fats and miraculously helps you lose excess weight. #Justsaying.
  • 1 vanilla bean (this stuff is more expensive than ski lift tickets, so make the most of it, split and scrape all of the flavour out.)
  • 3 cups of cashews – There’s no disclaimer on here so if you’re allergic to cashews, back away from the cashews, 5 steps back please, use your creativity and add another nut you’re not allergic to.
  • 3/4 cup of lemon juice – make sure that juice is freshly squeezed and not from a bottle.
  • 1/4 cup of agave – agave is a sweetener with a low GI and it’s natural! It grows on trees, similar to maple syrup.

Now use a blender and mix all that up until it’s smooth like Aimee Fuller in the pipe. Hah yes I did just use that metaphor. Winning! Now, back to it, pour onto the base layer and return to the freezer to set.

You’re nearly finished now. This is where you can get excited. For the topping you need:

  • 2 cups of frozen strawberries –  did you know strawberries are full of antioxidants?
  • 3/4 cup of pitted dates – yah more dates. Most people actually don’t get their daily intake of fibre, but not to worry because you’re going to have had enough for you and your neighbours.
  • 1/4 cup of fresh strawberries or blueberries, this is optional to make your cheesecake look heaps classy.

Now blend the frozen strawberries and dates until smooth. Go on give that stuff a little taste on it’s own. Ok that’s enough, just one taste, really save some for the cake, please stop! Pour on top of the cheesecake layer and return to the freezer for 4 hours, at least.

Once you’ve finished post a picture on Facebook – your friends will be really impressed.

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This recipe is pretty versatile (yes like Torah at the Olympics) you can mix it up a little bit using other fruits and nuts. I’ve used passionfruit and blueberries and it still drives me crazy every time. Not that I eat this all the time…. because man, this desert is really expensive compared to a store bought cheesecake, but that’s the price of health isn’t it little ripper?

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Pssssstttt…..in the past I’ve had to glad wrap slices into small chunks so I don’t eat it all at once. #noonelikesafatassinawetsuit

 

 

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