Oh Boy..senberry - this is a Must Have for Healthy Summer Skin

 Raw Boysenberry & Vanilla Bean Cheesecake

Raw Boysenberry & Vanilla Bean Cheesecake

Its just that time of year when the weather is starting to heat up, and there's that real "Spring Vibe" in Melbourne. Spring always makes me think HEALTHY. And of lighter foods like Berries and Coconut. Berries are choc full of vitamins and antioxidants just PERFECT to combat all those winter free radicals. I'm getting a little more adventurous than just popping berries in my coconut milk smoothie these days. And so when I found this recipe full of Berries AND COCONUT at www.swoonfood.com I was only a teensy bit excited! 

Boysenberries are packed with potassium, and Vitamin C. As you've heard me say before Vit C is the perfect pigment puncher...so coming into spring there is nothing more suitable! And the best thing about this is its RAW, DAIRY FREE and only NATURAL SUGARS. All may favorites in ONE!

Happy baking Skindepthers xxx

 

Raw Boysenberry & Vanilla Bean Cheesecake

Makes: One 10cm x 25cm loaf tin / approximately 10 slices
Prep time: 1/2 hour Soaking time: 2 to 4 hours Chill time: 1 hour

Base

1/4 cup (35g) sunflower seeds
1/2 cup (60g) desiccated coconut
1/2 cup (85g) almonds
pinch pink Himalayan salt
5 (75g) medjool dates, pitted
zest of 1 organic lemon (if can’t get organic can leave this out)
1 Tbsp coconut oil, gently melted (see note below)

Vanilla Bean Layer

1 cup cashews, soaked (see note below)
1/4 cup coconut milk (or nut milk of choice)
1/4 cup rice syrup (can be substituted for pure maple syrup or raw honey for a sweeter version)
1 Tbsp lemon juice
pinch himalayan pink salt
1/8 tsp vanilla powder
1/4 cup coconut oil,  gently melted (see note below)
1 Tbsp cacao butter, gently melted (see note below)

Boysenberry Layer

1 cup cashews, soaked (see note below)
1 cup (140g) boysenberries (or blackberries)
1 Tbsp coconut milk (or nut milk of choice)
1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below)
3 Tbsp lemon juice
pinch himalayan pink salt
1/4 cup coconut oil,  gently melted (see note below)
1 Tbsp cacao butter, gently melted (see note below)

Start by soaking the cashew nuts, place them in a bowl, cover with filtered water and leave to stand for 2 to 4 hours. Drain off the water and rinse the cashews well.

Line a 10cm x 25cm loaf tin (or tin of your choice) with a double layer of cling film and set aside.

To make the base, gently melt the coconut oil by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below). Place the sunflower seeds, desiccated coconut, almonds and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the medjool dates (ensuring you have removed the pitts!) and blend until well combined. Add the lemon zest if using. Lastly add the melted coconut oil while the motor is running. Press the base mixture evenly into the prepared tin, then place in the fridge to set.

To make the vanilla bean filling, gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below). Place the soaked and drained cashews into a high speed blender (e.g. Vitamix/Blendtec) along with the coconut milk, pure maple syrup, lemon juice, sea salt and vanilla, and blend until smooth.

Add the melted coconut oil and cacao butter gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth vanilla cream. Pour the vanilla bean filling onto the prepared base, smooth with a spatula and place in the freezer to firm up.

To make the boysenberry filling, gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below). Place the soaked and drained cashews into a high speed blender (e.g. Vitamix/Blendtec) along with the boysenberries, coconut milk, pure maple syrup, lemon juice and sea salt and blend until smooth.

Add the melted coconut oil and cacao butter gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth berry cream. Remove the vanilla cheesecake layer from the freezer and if the top is just set when lightly touched it’s ready for the boysenberry layer to be carefully poured on top. If not return to the freezer to set up for another 10 minutes (unless you want a swirly cheesecake in which case the vanilla layer doesn’t need to be set). When the boysenberry layer has been added, smooth with a spatula and place back in the freezer to firm up.

Transfer the cheesecake to the fridge a few hours before you want to serve it. To serve, lift the cheesecake out of the tin using the cling film, place on a chopping board and peel back the cling film. Cut into slices, place on serving plates and decorate with freeze dried berries and edible flowers. Once defrosted the raw cheesecake will keep in a sealed container in the fridge for up to 5 days.