White chocolate, raspberry and blueberry cheesecake (gluten free, vegan).
Ingredients for the base:
1 1/2 cup of oats (I use 1 cup of oat flour and 1/2 a cup of oats to get a lovely biscuity texture, but just use oats if you don't want to blitz them into flour)
3 tbps coconut oil
2 tbsp nut butter
3 tbsp of any natural liquid sweetener (I used maple syrup)
Pinch of salt
Gently melt the coconut oil, nut butter, salt and sweetener in a pan over a low heat, stirring frequently. Remove from the heat add the oats and give it a good mix.
Press firmly into a lined, loose bottom or spring form cake tin (I used a 9inch tin) until it is evenly distributed.
Pop into the freezer while you make the filling.
Raw cake ingredients:
1 1/2 cup cashew (soaked for at least 4 hours, preferably overnight)
1/3 cup of cacao butter
1 can of full fat coconut milk (just the set part, not the liquid)
3-6 tbsp of natural sweetener (preferably light in colour e.g agave or light maple syrup)
1 tsp vanilla extract
Zest of half an orange
Zest and juice of half an unwaxed lemon or lime.
A generous handful of blueberries and raspberries
Start by melting the cacao butter in a bowl over a pan of simmering water or melt gently in a microwave then set aside to cool a little.
Drain and rinse the cashews, then add to a high speed blender or food processor. Blend until you get a beautifully smooth consistency, stopping and scraping down the sides as often as necessary. Add the cacao butter, 3 tbps of the sweetener, vanilla, orange and lime zest/juice and coconut milk and blend again. Taste, adjust flavours and add more sweetener if required (about 3tbsp is sweet enough for me but add as much as you like).
Spread a thin layer of the cheesecake mix over the base then scatter with the fresh berries. Pour over the rest of the cheesecake mix so the fruit is fully covered.
Leave to set in the fridge for a couple of hours.