This is a great recipe for those who need to avoid dairy products. The soaked cashew nuts and coconut oil combined with the berries makes a delicious filling which is creamy but not overly sweet or too rich.
Soaking the cashews in Grainfields liquid breaks down phytates and other anti-nutritional compounds naturally occurring in the nuts and makes them more digestible.
Base Ingredients:
- 160g rolled oats
- 4 tblsp maple syrup
- 5 tblsp coconut oil
- 1tsp vanilla extract
- 5g or a pinch of sea salt
- 1 tblsp Grainfields Organic Hemp Seed Sprinkle (optional)
Base method:
- Make the base by adding the rolled oats, 1 tblsp of Grainfields Organic Hemp Seed Sprinkle, maple syrup, coconut oil, vanilla extract and sea salt to a food processor.
- Process to form a sticky crumbly dough wiping down the sides as you go.
- Line the bottom of a 25cm springform pan with baking paper.
- Pour the dough into the bottom of the springform pan. Spread the dough evenly with your hands or a spatula.
Filling ingredients:
- 60 mls water
- 15g gelatin
- 8 tblsp maple syrup
- 5 tblsp coconut oil
- 1tsp vanilla extract
- 5g or a pinch of sea salt
- 455g raw cashews (soaked overnight in Grainfields Liquid). We used Grainfields Pomegranate Liquid
- 300g fresh blueberries
- 30ml lemon juice
- 1 tblsp of your favourite Grainfields Powder (optional), added to cheesecake filling. We used Grainfelds Powder Plus.
Note: To decorate the finished cheesecake, you will need extra blueberries or your favourite fruits to place on top.
Filling method:
- Soak the cashew nuts overnight in your favourite Grainfields liquid. Fill container to 2cms over the top of nuts as they soak up the liquid.
- Strain cashew nuts prior to use.
- Measure 60mls of water in a saucepan. Place on stove, sprinkle the gelatine on top and heat. Stir until dissolved (do not boil). You can use a microwave if you prefer, heat for around 30 seconds, making sure you stir it through during this time. Set aside to cool slightly, (note: do not leave for too long or it will start to set.)
- Add half the blueberries and all other ingredients including the gelatin to the food processor and blend until smooth, wiping down the edges as you go. Gently stir through the remaining whole blueberries.
- Pour the mixture into the springform pan on top of the crust. Smooth it out with a spatula and transfer it to the fridge to set for at least 3 hours.
Variations: Substitute any berries of your choice.
