The recipe is from the book Sweet Gratitude ~ I highly recommend you invest in it if you love desserts as much as we do!
This was my first time at swirling two different coloured fillings, and I do need more practice, but the taste of this is worth all the effort of making it...hope you enjoy xxx
makes one 10" cheezecake
CHOCOLATE ALMOND CRUST
3/4 cup almonds
3/4 cup coconut flakes (not toasted)
11/2 oz cacao powder
5 oz date paste*
1/3 cup cacao nibs
2 tsp liquid vanilla*
1/8 tsp Himalayan salt
process all the ingredients until a fine crumb and press lightly into the bottom of the springform tin. Set aside whilst you make the filling.
WHITE CHOCOLATE FILLING
3 cups soaked cashews (soak for at least 3 hours)
2 cups almond milk*
3/4 cup agave syrup
2 tbsp lemon juice
1/4 liquid vanilla
1/4 tsp Himalayan salt
3 tbsp lecithin
2/3 cup melted cacao butter
- add to the blender all the ingredients except the cacao butter and lecithin.
- blend well until smooth and creamy (3-5 minutes)
- stop blending and add the lecithin and melted cacao butter
- resume blending until the butter and lecithin are fully incorporated
- reserve 2 cups of this filling for the swirling
- make the swirl layer: to the reserved 2 cups of filling add 6 oz of fresh raspberries & 2 tbsp lemon juice. blend this until smooth and pink.
- add the white chocolate filling to the springform tin, shake gently to distribute.
- with the pink filling you want to add this now ~ confidently pour the pink filling into the white chocolate filling (only use about 2/3 of the mixture), aim to pour it so it breaks the surface of the first filling and goes into it well, pour at random in blobs as this will create a marble effect that can be seen in each slice of cake. Once you have poured 2/3 of the mixture start pouring lightly so the filling sits on top, make sure you do not cover the entire edges of the cake. Then, take a chopstick or some similar item, and insert it just below the surface of the mixture. Begin swirling the fillings into each other to make a balanced pretty pattern. Don't over swirl though or you will just blend it all together!
The cake will keep for up to 4 days in the fridge (as if!!!)
MAKING DATE PASTE
take 2 cups of either pitted or Medjool dates and chop them finely. You can add them to a pestle and bash them into a paste or, if you have a high power blender, add them to the blender and pulse them until they make a thick paste.
This will keep in a container in the fridge for a good few weeks.
MAKING LIQUID VANILLA
use 3 or 4 vanilla pods chopped up into small bits, add them to the blender with a cup of water and blend on high power for a minute or two so that the warmth of the blades warms the liquid.
Store this in a glass jar in the fridge and it will keep for several weeks or more.
(I had some vanilla powder so used that instead and infused it in the sun for half an hour)
MAKING ALMOND MILK
soak 2 cups of almonds for 8 hours or more
rinse and drain the almonds and add to your blender
cover with 3 cups of water
blend on high power until the nuts are broken down
strain the liquid nut milk through a nut milk bag ~ squeezing all the liquid out into a glass bowl.
Use the nut pulp to make other lovely foods like nut burgers or add some to a smoothie, OR dehydrate the pulp and keep in an airtight container to use as almond flour for other cakes!!!