RAW CHOC-BERRY CHEESE­CAKE

Homes+ (Australia) - - EASY FOOD -

SERVES 10 PREP 30 MINS SOAK 2 HRS FREEZE 2 HRS 10 MINS 90g pit­ted medjool dates

200g (2 cups) pe­cans

3 tbsp des­ic­cated co­conut

60g (½ cup) ca­cao pow­der

1 tbsp maple syrup

1 tbsp co­conut oil, melted

1 tsp ground cin­na­mon

1 vanilla pod, split and scraped ca­cao nibs, to serve BERRY CHEESE FILL­ING 320g (2 cups) macadamia nuts, soaked for 2–4 hours or overnight, then drained and rinsed

250ml (1 cup) vanilla al­mond milk

125ml (½ cup) co­conut oil, melted

70g co­conut but­ter

1 vanilla pod, split and scraped

3 tbsp maple syrup

250g (2 cups) mixed berries, fresh or frozen and thawed

ONE Line a 22cm fluted tart or pie tin with bak­ing pa­per. TWO Place the dates in a bowl, cover in boil­ing wa­ter and leave to soak for 10 mins. Drain. In the food pro­ces­sor, blitz together the pe­cans, des­ic­cated co­conut and ca­cao pow­der to form a fine crumb. Trans­fer it to a bowl and set aside.

THREE Add the dates, maple syrup, co­conut oil, cin­na­mon and vanilla seeds to the food pro­ces­sor. Pulse to form a thick, wet paste. Grad­u­ally stir in the pecan crumb mix­ture un­til well com­bined. Press the mix­ture into the pre­pared tin. Freeze for 10 mins to firm up.

FOUR Mean­while, make the fill­ing. Blitz the nuts in the food pro­ces­sor un­til thor­oughly bro­ken down. With the mo­tor run­ning, grad­u­ally add the re­main­ing in­gre­di­ents and con­tinue to blend un­til creamy, smooth and free of lumps.

FIVE Pour the fill­ing over the base and spread evenly. Freeze for 2 hrs to chill and set. Re­move from the freezer and sit at room tem­per­a­ture for 20–30 mins be­fore serv­ing. Scat­ter over ca­cao nibs and cut it into slices with a hot knife.

30 MINS

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