This recipe for my raw Blackberry Cheesecake slices is one of my favourites. It’s honestly so dreamy – I’ve never known anyone to dislike it.
The base is inspired by my raw brownies; this amazingly dense, nutty and rich chocolate base would be amazing on its own, but I’ve gone and made this recipe even more incredible by adding a delicious berry cheesecake topping! It’s the perfect summer recipe, with no cooking involved, so the dessert’s nice and cooling (almost like an ice cream cake!). The freshness of the ingredients really come through, which I feel makes it lighter to eat and the perfect sunshine treat.
The Ingredients
1 cup almonds
1/2 cup pecans
1 cup pitted medjool dates
1/4-1/3 cup cacao powder
a pinch of salt
2 cups blackberries
1 cup blueberries
1 cup cashews (soaked)
Juice of 1 large/2 small oranges
1/3 cup coconut oil (melted)
BLACKBERRY COMPOTE
1 cup blackberries
1/4 cup pure maple syrup
Juice 1/2 lemon
Method
Start by grinding the almonds in a food processor. Add the remaining ingredients and process to combine into a dough. Keep blending until completely combined and sticky. Press rectangularly/ or in to a square on the bottom of a tray lined with parchment paper. Set aside while you make the topping.
Throw everything into the blender and blend until smooth. Spread evenly on top of the crust and place in the freezer to set. When you’re ready to eat, remove from the freezer and let melt for 5-10 minutes decorate with your choice of coconut, cacao nibs or goji berry topping. Or why not add all three!
Add all ingredients into a small saucepan and simmer for 20 minutes until it breaks down into a compote. Stir often to allow the blackberries to break down. Let cool and pour onto the cheesecake bars when done.
