RAW BOYSENBERRY & VANILLA BEAN CHEESECAKE

I recently did a 6 week cleanse which was essentially a sugar detox, i.e. no sugar, fruit or sweeteners of any kind for 6 weeks. Believe me, it wasn’t easy. When you start looking you find almost everything has sugar in it these days, and eating out (which we love) was challenging to say the least! I did feel amazing by the end of it though, and got some great results so it was all well worth it.
RAW BOYSENBERRY & VANILLA BEAN CHEESECAKE

Ingredients
Base

  1. 1/4 cup (35g) sunflower seeds
  2. 1/2 cup (60g) desiccated coconut
  3. 1/2 cup (85g) almonds

pinch pink Himalayan salt

  1. 5 (75g) medjool dates, pitted
  2. zest of 1 organic lemon (if can’t get organic can leave this out)
  3. 1 Tbsp coconut oil, gently melted (see note below)


Vanilla Bean Layer

  1. 1 cup cashews, soaked (see note below)
  2. 1/4 cup coconut milk (or nut milk of choice)
  3. 1/4 cup rice syrup (can be substituted for pure maple syrup or raw honey for a sweeter version)
  4. 1 Tbsp lemon juice

pinch himalayan pink salt

  1. 1/8 tsp vanilla powder
  2. 1/4 cup coconut oil,  gently melted (see note below)
  3. 1 Tbsp cacao butter, gently melted (see note below)


Boysenberry Layer


  1. 1 cup cashews, soaked (see note below)
  2. 1 cup (140g) boysenberries (or blackberries)
  3. 1 Tbsp coconut milk (or nut milk of choice)
  4. 1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below)
  5. 3 Tbsp lemon juice

pinch himalayan pink salt

  1. 1/4 cup coconut oil,  gently melted (see note below)
  2. 1 Tbsp cacao butter, gently melted (see note below)

Instructions

  • Start by soaking the cashew nuts, place them in a bowl, cover with filtered water and leave to stand for 2 to 4 hours. Drain off the water and rinse the cashews well.
  • Line a 10cm x 25cm loaf tin (or tin of your choice) with a double layer of cling film and set aside.
  • To make the base, gently melt the coconut oil by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below). Place the sunflower seeds, desiccated coconut, almonds and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the medjool dates (ensuring you have removed the pitts!) and blend until well combined. Add the lemon zest if using. Lastly add the melted coconut oil while the motor is running. Press the base mixture evenly into the prepared tin, then place in the fridge to set.