raw strawberry cheesecake

hello lovelies!

welcome to my first foodie post! it will not be the last, i can assure you!

in new zealand we have a brand called little bird. they have 3 cafes/ bakeries in Auckland and also sell food products in places like farro (gourmet supermarket). All their food is vegan, raw and cooked below a certain temperature.  everything i have tried from little bird is to die for! everything is super healthy there, lot’s of nuts, fruits, grains and seeds are used!

so here is a recipe by little bird for a raw strawberry cheesecake! if you do try this recipe send me a photo! email: frankiebradfordblog@gmail.com

anyway let’s go!

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ingredients:

base //
3/4 cup dried coconut (or organic desiccated coconut)
1 1/4 cups brazil nuts or cashews
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
1/3 cup soft, pitted dates (medjool dates work well)
pinch of sea salt or himalayan crystal salt

white filling //
1 1/2 cups cashews (soaked in water for 2 hours and rinsed)
3/4 cup young coconut flesh from a drinking coconut (this can be replaced with cashews)
1 cup almond milk
3/4 cup extra virgin coconut oil, in liquid form
1/4 cup cacao butter, in liquid form (or replace with another 50g of coconut oil)
1/2 cup coconut sugar or organic maple syrup
1/4 tsp. vanilla bean seeds, scraped from pod
4 Tbsp. lemon juice
1/4 tsp. sea salt

pink filling //
2 1/2 cups fresh or frozen strawberries, thawed
1/4 cup coconut sugar or organic maple syrup
2 Tbsp. lemon juice
1/2 cup extra virgin coconut oil, in liquid form

toppings //
Freeze-dried raspberries or strawberries (optional)

 

method:

base //
1. Line a 25cm cake tin with glad wrap; it needs no gaps around the sides.
2. Using  your food processor, blend coconut into a fine flour. Add nuts and pulse,Add the rest of the ingredients and pulse until the dough holds together when squeeze between your fingers.
3. Firmly press the mixture into the base of the cake tin. Set aside.

fillings //
1. Blend all ingredients for the white filling until smooth in a  blender). The consistency should be a little thicker than cream.  Pour half the mixture over the base.
2. Add all ingredients for pink filling to the remaining mix in the blender. Blend until smooth.
3. Pour into cake tin on top of the white filling and lightly fold in with a spatula. (Don’t over-mix as you want to create a swirling, two-tone effect.)
4. Refrigerate overnight, or freeze for 5 hours until set.
5. Remove cheesecake from the tin, take off glad wrap and transfer to a plate. Use a palate knife to smooth the outside of the cheesecake, then decorate with crushed freeze-dried raspberries or strawberries.

now enjoy!

this would be perfect on a hot summer’s day especially christmas day!

xx frankie!

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