Hello dear healthy food lover, or at least I hope you are. I know Valentines, Christmas and Easter are nowadays a rather commercial situation and with their presents and abundant food do not represent the actual truth of the meaning of those events. However, let’s take VD lightly this year and use it as an excuse to spend some extra offline, no mobile time with yourself or your loved one/s and make something terribly special. I have just the recipe for you! Hold your horses this one is big, if you’ve been to scared to venture beyond raw chocolates now is your moment. Make my Heavenly Raw Blueberry Cheesecake on Hazelnut Crust covered with Raw Chocolate. Your Valentine’s Day whether you’ll be alone or with another, or more, will be heart warming, soothing, sexy, sensational and delicious. Accompanied by fresh homemade music by Trevor Brown you can get right in the mood. Click here to watch the video mmm... you can do it!
I know it’s only a few more days to go, but be brave and tackle the health food store and supermarket isles in search of all these delicious and nutritious ingredients that will guarantee an absolute pleasure sensation.
I would appreciate your feedback on this recipe as well as how it landed with your lover/s or guests, and naturally how it tastes to you. I would love to hear from you, so do send me an email: firstname.lastname@example.org.
Heavenly Blueberry Cheesecake
on Hazelnut Crust with Chocolate Icing
There is nothing better than a desert full of good fats and protein and on top of it loaded with antioxidants! Enjoy this elegant little tart with its happy purple colour and delightful flavour combinations. You can use strawberries instead of blueberries which make it pink and ever so lovely too. Enjoy the abundant summer berries, but do note that this recipe makes a small cake tin, so if you want a regular size just double the ingredients. Too easy.
For a small round cake tin 17cm
1/2 cup hazelnuts, roughly chopped and roasted
1/4 cup desiccated coconut
6-8 Medjool dates
1 pinch salt
2 tbsp coconut oil
1 cup raw organic cashews soaked overnight in water, or 4 hours, strained
1/4 cup cacao butter
1/4 cup coconut oil
1/4 cup lemon juice
1/4 cup maple syrup, depends on your desired sweetness
1 pinch salt
1 punnet/ 120-150g fresh blueberries, if using frozen THEY MUST BE DEFROSTED
Chocolate layer ingredients
1/4 cup coconut oil
1 tbsp cacao
2 tbsp maple syrup
Cacao powder, nibs, or nothing
Take a little coconut oil in your hands an oil a small round cake tin with your fingers.
Blend the crust ingredients and press them into the cake tin.
Blend the filling ingredients about 2 minutes until really creamy. Pour onto the crust and refrigerate until nearly firm.
To make the chocolate icing melt all the ingredients in a double water boiler gently and pour over the cake.
Sprinkle with cacao nibs or cacao powder and chill until the icing goes hard which may take around 1 hour, but I find it best to make this a day ahead and chill the whole cake overnight so that it cuts perfectly and firmly.
Cut with a knife dipped in hot water, so it’s nice and hot and cuts neatly.
You can, of course, decorate your raw cake creation with edible flowers for an extra enticing and heavenly touch, making it immediately fit for a fine dinner party, celebration or purely to show off.
When you exchange the blueberries for strawberries or raspberries, add 250g and also try exchanging the hazelnuts for almonds, delish!