BLUE & ACAI BERRY CHEESECAKE (RAW)
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
Raw desserts remind me of the exclusive Konditoreien and Pâtisseries of my childhood in Germany.
I would always be amazed by picturesque cakes made with endless layers of soft, pastel coloured creams and sweet tasting marcipans. They were laid out in beautiful shop windows with sparkly chandelliers and fancy furniture you had to be careful with. My grandma would sometimes take me there on special occasions for Kaffee und Kuchen.
Then we moved to America and cakes there looked quite different: A lot more colourful and fun! I would be invited to children’s birthday parties and astonished to eat pink princess, Hello Kitty and Rainbow Brite cakes with equally bright (all seven) rainbow colours! Boy oh boy, that was so much fun and they even had blue, yellow and green colours in them. I had never seen anything like it before!
Unfortunately (or fortunately) my mom didn’t think those new cakes were so great. In fact, she insisted that they were to be avoided all together and we never even stopped in the bakery section of the supermarket where
my comic friends were displayed in plastic packaging.
There are many years between then and now and I am still a little fascinated by the craft of confectionery even though I don’t enjoy eating it anymore. It took me years to wean myself off commercial sugars and once you have it out of your system you aren’t going back! Sugar mostly makes me thirsty and feeling a bit sluggish and uncomfortable.
Then raw desserts came to the rescue! Made with natural, low glycemic index sugars and plenty of other wonderfullly healthy ingredients like activated nuts, superfoods of dried berry powders with acai, pomegrante, maca and cacao, which are full of enzymes, minerals and amino acids. And of course these luscious desserts look like they came out of the best Konditoreien or Pâtisseries of the city.
Raw, Vegetarian, Vegan, Paleo, Gluten Free
200g raw cashews, soaked
juice of one lemon
75ml coconut oil, melted
1 tbsp tahini
1 tsp vanilla essence
100 g banana mash (2 or 3 bananas peeled and mashed with a fork)
500 g fresh blueberries
75 g acai powder
150g cacao nibs
100g raw walnuts
1 tsp vanilla essence
To make crust, set aside 50g of the cacao nibs. Place remaining nibs, walnuts, dates, and vanilla in a food processor and grind until crumbly dough has formed. Check moisture level by pinching the dough to ensure it sticks - if not, blend in a little water, a teaspoon at a time. Transfer to a bowl and mix in remaining cacao nibs. Cover until needed.
To make filling, in a food processor or blender, mix the cashews with the juice, nectar, and oil. Blend until completely smooth. Add acai, vanilla, banana mash, tahini, dates, salt, and half the blueberries. Blend again.
To assemble, in a 23cm springform pan, distribute crust mixture evenly and press down to form a compact flat layer. Pour filling on top. Cover, and place in freezer for about an hour. Remove the chilled cake and decorate with the remaining blueberries, pressing down slightly to make them stick. Re-cover and freeze for another 2-3 hours. To serve, release cake from pan and defrost for 3-4 minutes to soften.