RAW CHOC-BERRY CHEESECAKE
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.