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Blueberry ‘Cashew’ Cheese Cake

Several years ago Emily asked me to create a recipe for a healthy purple cake without the addition of food colouring. The creamy filling is purple coloured with fresh blueberries sitting on a chewy chocolate base. This cake is for Emily and Alyahna. I hope that your amazing efforts continue to flourish and bring support to those most in need... the beautiful children of this world. Note: You will need a basic food processor to make this cake to blend the cashews and make the base.

Ingredients

Base:

  • 1 cup Brazil nuts or other nuts
  • 1 cup desiccated coconut
  • 1/2 cup pitted dates
  • 1 tablespoon coconut oil optional, helps to hold the base together
  • Pinch of salt
  • 1 tablespoon good-quality cocoa powder
  • 1 tablespoon cocoa nibs or an extra tablespoon cocoa powder
  • 1/2 teaspoon pure vanilla extract

Filling:

  • 1 cup cashews soaked 3 - 4 hours
  • approx. 3/4 cup creamed coconut see note below
  • 4 tablespoons honey
  • 1 1/2 cups approx 200g blueberries (or other fresh or frozen berries)
  • Juice of 1/2 lemon

Instructions

  • Line the base of a 20cm spring-form cake tin with baking paper.
  • Base: Process the nuts and coconut into a course meal. Add the remaining base ingredients and process until the mixture holds together when squeezed. Press firmly into the prepared cake tin, using a spatula to smooth. Chill in the freezer while you prepare the filling.
  • Filling: Rinse the soaked cashews in a sieve. Tip into the clean food processor bowl, add the creamed coconut and honey and process until smooth. This will take 2-3 minutes with the machine running, stop several times to scrap down the sides. Once creamy add the berries and lemon juice and blitz until smooth and the mixture is a vivid purple colour.
  • Assemble: Remove the base from the freezer and pour over the berry filling, spreading evenly. Cover and chill in the fridge for at least 2 hours to set. To serve, garnish with extra berries. Eat within 2 days.

Notes

Creamed Coconut: This is basically the thick cream part of a can of coconut cream. You will need to use a natural brand without the addition of emulsifiers. The day before making the cake put a can of coconut cream into the fridge upside-down. When ready to make the cake open the top of the can, tip out the milky liquid (reserve for using in a curry etc.) and scoop out the thick coconut cream (creamed coconut) to blend with the cashews. Depending on the brand you will get about 3/4 cup, use all of it, the more the better.