Ingredients
- 130 g natural almonds, (1 Cup)
- 80 g pitted dates, (18 Dates)
- 15 g Shredded coconut, (1/4 Cup)
- 1 tablespoon Organic Cocoa
- 1.5 tablespoon coconut oil
- 150 g Cashews, (2 Cups - soaked in water for approx 6 hours - Drain the water and keep to the side if required)
- 1/2 agave syrup, (Cup)
- 1/4 coconut oil, (Cup)
- 1 tsp vanilla essence
- 110 g Fresh or frozen blackberries
- 110 g Fresh or frozen rasberries, (and some extra for serving)
- 2 tablespoons cocoa nibs, to serve
- 1/2 tsp coconut oil, (to oil the tin)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Step 1: Prepare your Tin
Prepare your tin by coating it with coconut oil. I melted 1/2 Tsp of coconut oil and brushed it over the tin. Also line the base of the tin with baking paper as the base is quiet sticky because of the dates.
Step 2: Base
1. Add Almonds, Dates, Coconut, Cocoa and 1.5 Tbsp Coconut Oil to the bowl and combine Speed 5 for 20 seconds. You want the base to be chunky. Test the base to see if it comes together by pressing some mixture between your fingers.
2. If you need to combine a little more, Turbo or Pulse (but only 1 to 2 times)
3. Press into the base of your prepared tin and place in the freezer.
4. Wash you bowl for Step 3.
Step 3: Filling
1. In the bowl place the drained cashews, agave, coconut oil and vanilla essence.
2. Combine on Speed 5 for 20 seconds and then scrape the bowl.
3. We are aiming for a creamy and smooth mixture so combine again on Speed 9 for 20 seconds and scrape the bowl.
4. Add 1/4 Cup of the water we drained from the cashews. This helps make the mixture nice and creamy. Combine again Speed 9 for 20 seconds and scrape the bowl.
5. Get your tin out of the freezer and spread half the cashew mixture on the top. Place in the freezer again.
6. Place the bowl back on the Thermie and add the 110g Blueberries to the other half of the cashew mix. Combine on Speed 5 for 20 seconds.
7. Add the 110g Raspberries and Turbo or Pulse 3 times so you still have chunks of the raspberries throughout the mix.
8. Get the tin out of the freezer and gently spread the half with the berries on top of the filling and freeze for 4-6 hours or overnight.
9. Take it out of the freezer for 5-10 minutes before serving. I topped mine with fresh berries and cocoa nibs.
Tip
Use a smaller tin to create higher levels.
The base is quite hard after being in the freezer so use a sharp knife to cut it.
Check out my blog for more pictures of the 'Raw' Cheesecake and recipes - www.lovevelvet.net
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments