Mixed berry and white chocolate cheesecake
Now, this was one of those creations where my friend and I literally just threw things into the thermomix and hoped for the best. It ended up turning out incredibly and I’m almost going to claim it as the best cheesecake yet! Because it was such an experiment the measurements may be slightly off but just go with the flow and experiment yourself to find the right consistencies.
I’m up in Lennox Head at the moment and this area has so much amazing food-spiration. I’ve got a thermomix and a huge kitchen so I’m so excited to be able to just experiment and have fun while having access to so much amazing, fresh, organic produce. There’s something about warm weather and living by the ocean that gets my mind and body inspired. I hope you love this cheesecake as much as my mum, my friend and I did because we ate it within two days!
1 cup of almond
½ cup of hazelnuts
1 cup of medjool dates
Blend all ingredients together until consistently combined. Shape to bottom of a cake tin and set aside in the freezer.
White chocolate filling
4 cups soaked cashews
1 cup coconut cream (or coconut milk)
2 tbsp lemon juice
1/4 cup raw organic honey
pinch of salt
Blend together until smooth. Set aside half the mixture for the berry filling and pour the other half evenly onto the pre made base and place into the freezer.
½ of the pre made white chocolate filling
1½ cups of organic, frozen mixed berries (or fresh)
¼ cup of raw organic honey
splash of water
Heat the water, honey and frozen berries in a small saucepan on a medium heat until the berries are defrosted. Pour the berries and the sauce from the berries into the left over white chocolate filling and blend again. Pour evenly over the pre prepared base and white chocolate layer and place into freezer for 2-3 hours to set.
Serve with coyo and store covered in the fridge for 2-3 days.
Banana Cream Pie
Raw, vegan and nut free.
2 ¼ cups desiccated coconut
127 g date paste- medjool dates
½ tsp powdered vanilla
pinch seaweed salt
Blend all ingredients minus the banana together and grease a suitable pan with coconut butter. Press crust into pan evenly. Slice banana into thin pieces and layer over the crust. Set aside in freezer.
1 ¼ cups coconut milk
1 ¼ cup bananas (3 bananas- 1 small, 2 large)
1 standard spoon of vanilla extract
1 tsp lemon juice
pinch of salt
pinch of cinnamon
½ cup date paste- medjool dates
1 spoonful of lecithin (optional)
Blend all ingredients minus the lecithin and date paste together until smooth. This will take around 2-5 minutes depending on the power and quality of your blender. Then add in the date paste and lecithin and blend until smooth consistency.
Layer evenly on top of the pre prepared crust and place in freezer for 1 hour.
Keep covered in the fridge or freezer for 2 days.
My two friends and I have created a social media movement called Clean Creations to empower others through holistic living, nutrition and fitness. So for more raw, clean, delicious recipes like this go and like Clean Creations on facebook and follow @cleancreations on instagram.
With pancakes usually comes guilt…. but if you read ahead, you’ll find this recipe is far from a cheeky treat. I came across this Teresa Cutter recipe many years ago and only re discovered it today.
A great source of protein, potassium, antioxidants and carbs to help your body refuel, these pancakes make a great breakfast after a hard exercise session. I eat them with a dribble of 100% pure maple syrup or honey, and a some fresh fruit on top. They are dairy and gluten free and have no added sugar or sweeteners as they’re sweet enough from the berries and cinnamon. Bon appetit
Banana and Berry Pancakes
Makes 6 pancakes
Time it takes: 15 minutes
100 g (1 cup) ground almonds
1 tablespoon ground linseed (flaxseed)
1/2 teaspoon gluten free baking powder
1 teaspoon ground cinnamon
250 g – 2 ripe bananas, smashed
2 free range eggs
125 g mixed berries (optional)
Combine smashed banana and eggs.
Add almond meal, linseed, baking powder and cinnamon.
Fold in blueberries if using.
Rest for 5 minutes.
Heat a pan over a low heat and add a little olive oil.
Spoon pancake batter into rounds onto the pan and flatten slightly with the back of your spoon.
Cook over a very low heat. Take your time and don’t rush.
Flip over and finish cooking.
Serve and enjoy alone or with a little honey and natural yoghurt.
Gluten free – low GI – protein rich