Straw­ber­ries and cream un-cheese­cake

Good Health Choices - - BE NOURISHED -


» PREPA­RA­TION 1 HOUR 10 MIN­UTES (PLUS STAND­ING AND RE­FRIG­ER­A­TION) You will need to start this recipe at least one day ahead to soak the cashews and to set the cake.

2½ cups (375g) raw cashews

1 cup (140g) raw macadamias

¾ cup (60g) des­ic­cated co­conut

½ cup (60g) al­mond meal

6 fresh dates (120g), pit­ted

¼ tsp vanilla bean paste

¾ cup (150g) co­conut oil, melted 400g small straw­ber­ries

1 cup (240g) co­conut yo­ghurt

½ cup (125ml) light agave syrup 1 tbsp finely grated lemon rind

⅓ cup (80ml) lemon juice

½ tsp vanilla bean paste, ex­tra

80g ca­cao but­ter, melted

Halved ex­tra straw­ber­ries, co­conut flakes and ed­i­ble flow­ers, to serve (op­tional)

1 Place the cashews in a medium bowl with enough cold wa­ter to cover. Stand, cov­ered, for 4 hours. Drain, rinse un­der cold wa­ter; drain well.

2 Grease a 23cm round spring­form cake pan. Line the base and side of pan with bak­ing pa­per, ex­tend­ing the pa­per 5cm above the edge of the pan.

3 Process the macadamias, co­conut, al­mond meal, dates and vanilla paste un­til the mix­ture re­sem­bles coarse crumbs. Add 1 ta­ble­spoon of the co­conut oil, then process un­til com­bined and the mix­ture starts to stick to­gether. Press the mix­ture over the base of the pan, then us­ing the back of a spoon, press down firmly and level.

4 Hull and thinly slice the straw­ber­ries length­ways. Straw­ber­ries shouldn’t be more than 3.5cm tall, or the tips won’t be cov­ered by fill­ing, so trim the straw­ber­ries if needed. Place the tallest straw­berry slices around side of cake pan, stick­ing them to the bak­ing pa­per; re­serve the re­main­ing slices. Re­frig­er­ate un­til re­quired.

5 Blend the drained cashews with the co­conut yo­ghurt, syrup, rind, juice and ex­tra vanilla paste un­til as smooth as pos­si­ble. Add the ca­cao but­ter and re­main­ing co­conut oil; blend un­til as smooth as pos­si­ble. Pour two-thirds of the mix­ture over the base, then smooth the sur­face. Re­frig­er­ate while pre­par­ing the straw­berry layer.

6 Blend the re­served straw­berry slices un­til as smooth as pos­si­ble; stir into the re­main­ing cashew mix­ture. Gen­tly spoon the straw­berry mix­ture over the cream layer; don’t pour or the lay­ers will com­bine. Re­frig­er­ate overnight or un­til set.

7 Re­move the cake from the pan and place on a plate to serve. Top with the ex­tra straw­ber­ries, co­conut flakes and ed­i­ble flow­ers.


If you have one, use a high-pow­ered blender in steps 5 and 6 to achieve a re­ally smooth re­sult. The cake will keep in an air­tight con­tainer in the fridge for up to 4 days.

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