Blackberry zebra cheesecake

A Marionated version of this recipe. It is free from added sugar, and using a larger tin it makes it easier to to have a smaller portion without feeling hard done by, and/or it serves more people! It needs some advance prep, so soak the cashews a couple of nights before you want to serve it. Vegan, Gluten Free.

Ingredients

Base:

1 1/2 cups raw almonds

Pinch sea salt

1/2 cup pitted dates, soaked in hot water for at least 10 minutes

3 tablespoons cocoa or cacao powder

1/4 cup desiccated coconut

Coconut filling:

3 cups cashews, preferably soaked overnight, but at least for 3-4 hours, drained & rinsed.

1/4 teaspoon sea salt

2/3 cup melted coconut oil

1/2 cup coconut cream

1 tablespoon melted cocoa butter (optional, helps it set)

1/2 cup lemon juice

1 vanilla bean, seeds scraped out, or 2 1/2 teaspoons vanilla paste or extract.

Extra water, if necessary, to achieve a thick but pourable consistency (about 1/2 cup)

Blackberry filling:

2 cups frozen blackberries (thawed)

2 cups of the coconut filling

a 9 or 11 inch spring form pan

Method

  1. Base: Place the cocoa, desiccated coconut, almonds and sea salt in a food processor and grind roughly. Add the dates and process until the mixture is uniform and sticks together when you squeeze a bit in the palm your hand. Press mixture firmly and evenly onto the bottom of your springform pan. Refrigerate base while you make the filling.
  2. Filling: Using a powerful blender or a food processor, blend all filling ingredients except for the blackberries, until silky smooth. Stop as needed to scrape it down and get it all mixing well. If you are finding the mixture is super thick, take care of your blender by adding a some water to make it easier blend and pour. 1/2 a cup should do it.
  3. Pour just over half the coconut filling into a bowl. Set aside.
  4. Set aside a spoonful of blackberries for decoration if you wish. Then blend the rest into the remaining mixture until it is well blended, and a rich blackberry colour.
  5. Take your base out of the fridge. Now it’s the fun part…. In to the middle of the base dollop one heaped tablespoon of coconut. Then on top of it dollop one heaped tablespoon of blackberry. Keep adding a dollop of alternating fillings to the middle and as it spreads out you’ll get the stripey effect, don’t tutu with it!
  6. Keep going until the filling is all used up.  Try not to jiggle it about, let gravity do it’s thing.
  7. Cover and place in the freezer for at least 6 hours (or overnight). Then decorate with the set aside blackberries and a mint sprig, defrost for a couple of hours and serve.

Other dark berries such as boysenberries or blueberries would work just as well – use what is available!
It will keep for 3-5 days in the fridge or 1 month in the freezer (assuming you haven’t scoffed it all before then!) coffee-and-cheesecake

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