by @foodie.yuki
RECIPE | by @foodie.yuki
INGREDIENTS - BASE
• 75g oats
• 35g sunflower seeds
• 65g pecans
• Pinch of pink Himalayan salt
• 1/2 tsp cinnamon powder
• 7-8 (80g) dates, pitted
• 1 Tbsp coconut oil, melted
INGREDIENTS - VANILLA BEAN LAYER
• 200g cashews, soaked and rinsed
• 140g coconut milk
• 70g maple syrup or agave
• Pinch of salt
• 2 tsp vanilla bean paste
• 50g coconut oil, melted over a Bain Marie
INGREDIENTS - BERRY LAYER
• 140g cashews, soaked and rinsed
• 150g mixed berries (I used frozen blueberries/raspberries/strawberries +cherries)
• 2 Tbsp coconut milk (or nut milk of choice)
• 2 Tbsp maple syrup or agave
• Pinch of salt
• 50g coconut oil
INSTRUCTIONS
1. Start by soaking the cashew nuts, place them in a bowl, cover with filtered water and set aside for 4 hours or overnight. Drain off the water and rinse the cashews well.
2. To make the base, place the sunflower seeds, oats, almonds, cinnamon, and salt into a food processor and blend until coarsely ground. Add the pitted dates and blend until well combined. Finally, add the melted coconut oil while the motor is running. Press the base mixture into the prepared cake pan, then place in the fridge to set.
3. To make the vanilla bean filling, place all the ingredients except coconut oil into a food processor and blend until smooth. Slowly add the melted coconut oil while the motor is running and blend until completely smooth. Pour the filling onto the base and place in the freezer to firm up.
4. Follow the same procedure for the berry filling, then pour the berry filling over the vanilla layer and place back in the freezer to firm up. (At least 1 hour)
5. Transfer the cheesecake to the fridge for a couple of hours before you want to serve it. Enjoy!
For more detail please : Raw Berry and Vanilla Bean Cheesecake