Hands up who has Ella Woodward’s book Deliciously Ella? I do, and this past weekend have cooked up a storm!
I am immediately drawn to the sweet recipes in the book and as soon as I saw this raw berry cheesecake (that has absolutely no cheese incidentally) I just knew it would be something I would make again and again.
This recipe is also suitable for vegans and is gluten-free.
For my version I added a few frozen blackberries as had them lolling about in the freezer and instead of making one big cake I made four mini cheesecakes.
I decorated the cakes with the most beautiful edible flowers from Maddocks Farm Organics which were probably the most exciting thing I bought last week! I can’t tell you how delighted I was when they arrived, these gorgeous little flowers really do provide endless possibilities for decorating cakes and making flower ice cubes-more on those to come in another post.
For the base:
– 1 and a 1/2 cups of almonds
– 2 and a 1/2 cups of medjool dates
For the middle:
– 2 cups of soaked cashew nuts
– 2 frozen over-ripe bananas
– 1/3 – 1/2 of a cup of maple syrup (to taste)
– 1/3 of a cup of freshly juiced apple juice
– 1 teaspoon of cinnamon
For the top:
– 1 cup of freshly frozen blueberries and a handful of frozen blackberries
– 1 cup of strawberries
– 1 frozen banana
– 4 medjool dates
– 1 tablespoon of maple syrup
– 1 teaspoon of cinnamon
- Before you make your cake/s be sure to slice the bananas and pop them in the freezer along with the blueberries until frozen, if you use pre-frozen ones they will be too watery.
- Place the almonds in a food processor and blend until broken up into tiny pieces, they should still have some texture to them.
- Add the pitted dates to the almond mix and blend until a sticky mix forms.
- Press this into a loose bottomed cake tin or if making minis as I did, press into stainless steel chef rings on a large plate and put into the freezer.
- Make the middle layer by blending all of the ingredients until smooth and creamy. I used my Nutribullet for this and it blitzed through it all with ease-such a handy kitchen tool to have for tasks like these, it really is very powerful.
- Take the base layer out of the freezer and pour over the blended ingredients. Reserving about a quarter to use for the next layer.
- Once the bottom and middle layer have been in the freezer for around 20 mins commence making the final layer.
- Add remaining ingredients to the blended mix you reserved earlier and blend again until smooth and creamy.
- Pour over the middle layer and pop back in the freezer for 2-3 hours.
This cheesecake is simply divine, and is definitely a wonderful sweet treat even though there are no naughty ingredients at all! If you try it I hope you enjoy it as much as we did.
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If you would like to check out the original recipe for this beautiful raw berry cheesecake or indeed the loveliness that is Deliciously Ella’s blog you can do so here.