This rich and decadent dessert is dairy free, gluten free and sugar free using soaked cashews to add the creamy texture to this gorgeous dessert and 'set' with cocoa butter. I like texture in my desserts, so the last 250 g of raspberries are just pulsed into the 'cheesecake' mixture otherwise if the 'cheesecake' mixture is over-processed the raspberries can loose their brightness and clarity of colour and turn a muddy shade of pink.
The base is cooked using gluten free oats and macadamia nuts, so it is a kind of wheat-free shortbread, but be careful not to overcook it else it will become a little hard and bitter.
All berries should be organic and I was lucky to find organic blueberries, raspberries and strawberries at Tescos over the weekend so I was able to make this delicious dessert. Berries are subject to a lot of pesticides, and strawberries top the list of the so-called Dirty Dozen of fruit and vegetables; blueberries being also on that list. I am not going to bombard you with the list of pesticides and fungicides found on strawberries, but suffice to say that 98% of non-organic strawberries when tested were found to have up to 20 different pesticides and fungicides - most of these fungicides are carcinogenic but many are also endocrine disruptors, neurotoxins, developmental or reproductive toxins, and bee toxins as well. In fact it seems that fungicides are the primary contaminant as strawberries are known to grow little furry coats even in the fridge.
And I really don't want these contaminants in my berries as any good they do is undone by the additives, and those toxins are left for the body to deal with - a tall ask if it is also dealing with CanSur and the fallout after CanSur treatments. Treat the body kindly especially if you are undergoing or have undergone chemical CanSur treatments.
Last year it was particularly difficult to get organic strawberries, so much so that I only managed to eat strawberries three times in 2018. This year has fared a little better, so I was cockahoop to find a plethora of organic berries in my local Tesco. Raspberries are subject to fewer pesticides and fungicides than strawberries, and one study suggested they contain 50% less. It does not mean that its okay to consume them, but the occasional punnet may be okay to risk, especially those grown long and slow in cooler climes such as Scotland. Organic blueberries seem to be far more readily available, so much so that we get through about three punnets a week, and, as they are a superfood with high levels of antioxidants, that can only be good news. Likewise cashews, which are also subject to heavy use of pesticides. Stick with organic wherever possible, especially if you are on a anti-CanSur protocol.
Oh, and ensure that your vanilla essence or powder is pure. Artificial vanilla 'flavouring' is taken from the anal excretions of beavers. Strange but true!
Serves 8 -10
Base
60 g organic coconut oil
1/4 tsp pink Himalayan salt
120 g organic gluten free oats
6 tbs organic date syrup
2 tbs raw coca powder
120 g organic macadamia nuts
1 tsp vanilla powder
Topping
120 g soaked organic cashews soaked in filtered water
90 g organic cocoa butter
juice 1 organic orange + zest
juice 1/2 lemon (or to taste)
1 tsp vanilla powder
2 tbs raw organic honey - I use the Latin Honey Shop's gorgeous Rain Forest Honey
500 g raspberries
Additional fruit to decorate - blueberries, raspberries and strawberries
** 1 cup Healing Intent
1. Process the ingredients for the base in a Vitamix or food processor, but do not overprocess and ensure that the mixture remains a little coarse with some texture.
2. Press the mixture into an 8 - 9" loose bottom cake tin and pop into an oven set to 150C for around 20 - 30 minutes until just set but not coloured. Remove and allow to cool thoroughly.
3. Melt the cocoa butter in a basin set over a saucepan of boiling water. Do not put into a microwave. Drain the cashews, and add the orange and lemon juices, zest, cooled melted cocoa butter, vanilla, raw honey and half the raspberries into a Vitamix or food processor and process until completely smooth. Add the last 250 g raspberries and pulse until the raspberries are broken up but are not a puree. Taste the mixture and add more honey or lemon juice to taste.
4. Pour the raspberry mixture evenly over the cooled 'biscuit' base and smooth over. Cover with cling film and place in the fridge to set. Once set decorate with fruit and serve.
Enjoy!
** Healing Intent: when cooking and preparing foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.