Raw Berry Cheesecake

One of our team members favourite recipe from Luke Hines Eat Clean Cookbook

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Line a tray with baking paper

Step 2

Place the dates in a bowl, cover with boiling water and leave to soack for 10mins. Drain

Step 3

In a food processor or thermomix, blitz together the pecans, desiccated coconut and cacao powder to form a fine crumb. Transfer it to a bowl and set aside

Step 4

Add the soaked dates maple syrup, coconut oil, cinnamon and vanilla pod to the food processor or Thermomix and pulse to form a thick, wet paste, then gradually stir the pecan crumb mixture in until well combined. Press the mixture into the prepared tin and transfer into the freezer for 10mins to firm up

Step 5

Meanwhile, make the filling. Blitz the soaked macadamia nuts in the food processor or Thermomix until finely chopped. With the processor still running, gradually add the remaining ingredients (except the berries) and continue to blend until the mix becomes creamy, smooth and free of lumps. Mix the berries through the mix

Step 6

Remove the tin from the freezer, pour the filling over the chocolate base and spread over evenly. Return the tin to the freezer for 2 hours or until set

Step 7

Remove the cheesecake from the freezer and it sit at room temperature for 20 minutes before serving. Scatter over some cacao nibs and cut it into slices with a hot knife.