If you have been following my “Get Healthy and Happy Project” I recently published my interview with Sarah Quinney – AKA The Raw Food Mum. If you don’t know much about the raw food lifestyle you should have a read – it’s so interesting, I think we all could benefit from incorporating more “raw” foods into our diets.
As with all of my quests during the series, I wanted to share one of her recipes. As I don’t generally eat dates or agave I made some substitutions – so please note this is technically not a “raw” dish (hence the name) and is not Sarah’s original. I have tried to keep the rice malt syrup on the low side, however as dates and agave are quite sweet if you are used to eating sweet foods you may prefer her version.
Please see her recipe Raw Berry Cheesecake for the original, raw (and non thermomix) version!
- 250 g macadamias
- 100g rice malt syrup
- 30g shredded coconut
- 3 cups cashews (soaked for 1 to 2 hours)
- 180g Pureharvest rice malt syrup
- 1tsp sea salt
- 100g coconut oil
- 100g water
- 100g lemon juice
- 60g berries
- Add the base ingredients to the thermomix bowl, mix spd 6, 30 seconds. The mixture needs to be sticky, so add water if you need.
- Press mixture into a spring form tin (or smaller moulds if you want to be fancy!).
- Add all filling ingredients (except berries) to the bowl, process spd 8, 30 to 40 seconds (until nice and creamy).
- Add berries, mix spd 3, 5 to 10 seconds.
- Pour over base and place into the freezer for at least two hours. Then place in the fridge to defrost before serving with some extra berries.
Fancy adding this to your meal plans for for the week? why not use or downloadable weekly meal planner so you don’t forget