Berries + Lemon + Macadamia = YUM
Another word that starts with the letter B is baby. I am now an auntie to a beautiful little boy! New life brings change, more possibilities, fresh energy and a sense of groundedness and more LOVE.
I slept at my sister’s place over the weekend. Slept is probably the wrong word. Rather, I restlessly stayed over the night for some much needed sister and nephew bonding time. Becoming a mother is challenging to say the least, so I made her a raw cheesecake full of ‘good’ fats, healthy fruits and low in sugar. The reason why I didn’t add sweetener was because I was out of agave, maple and coconut sugar but I had some stevia which along with the berries, lemon and macadamia nuts gave it enough sweetness and flavour. It’s entirely optional if you’d like to use sweetener. I also ensured it was breastfeeding friendly by not using any cacao, herbs, spices (except for vanilla bean) that might upset the little babies feeding.
Why I prefer Macadamia nuts to Cashews?
Macadamia’s are probably the most decadent nut variety and I struggle to think of another nut that might battle this statement. Brazil maybe?? In my opinion they are creamier, tastier and have a higher saturated fat content making it more nutrient dense. Perfect for post hike or yoga. The only downside is that they’re more expensive.
According to Wikipedia: Macadamia is a genus of nine species of flowering plants in the family Proteaceae, with a disjunct distribution native to eastern Australia (seven species), New Caledonia (one species M. neurophylla) and Sulawesi in Indonesia (one species, M. hildebrandii).
The Macadamia tree used to be called “Boombera” by the native Australians until the Europeans named it a Macadamia (Boomera has a nicer ring to it, don’t you think??) The high fat content of the nut made it a healthy and important addition to the native diet and they were either eaten raw or roasted in their shells on a fire. The macadamia nut was considered an occasional food in the native diet because the hard shell was time consuming to remove. Something which we need to be mindful of when consuming nuts. As much as I love them they are a nutrient dense food and you need to justify the energy intake by balancing your exercise output.
**The recipe is using the proportions 2 cup unsoaked macadamia nuts, 1/2 cup coconut oil, 1 cup frozen berries, 1/2 cup fresh lemon juice.
Berry, Lemon & Macadamia Raw Vegan Cheesecake
Use half of the mixture in two batches, saving the frozen berries for one and the lemon juice for the other flavour.
Ingredients…Base 1 cup almonds
1 cup medjool dates, pitted 1/2 cup dried coconut 1/4 tsp vanilla extract tiny pinch of salt Filling 2 cup unsoaked macadamia nuts 1/2 cup coconut oil, melted 4 tablespoons agave, maple or coconut nectar (optional) 1 tsp vanilla extract 1 teaspoon stevia extract 1 cup frozen mixed berries (one batch)
1/2 cup fresh lemon juice (second batch)
Method for the base…
1. In a food processor blend the almonds, dates, vanilla, salt and coconut until well combined and to the texture you desire.
2. Sprinkle the bottom of the spring form pan with 1 tablespoon of dried coconut and press the mixture firmly and evenly into the base.
Method for the filling…
1. Using a high-speed blender add half of the ingredients; 1 cup macadamias, 1/4 cup coconut oil, 1 cup mixed berries, 1/2 tsp vanilla extract, 1/2 tsp stevia extract untill fully emulsified.
2. Pour mixture into a separate container and blend the second batch this time using the lemon juice.
3. Spoon each mixture into the prepared spring form pan, being careful not to blend the white filling with the pink one.
4. Once it is filled to the brim, allow the mixture to settle into a flat surface and use a skewer to create a subtle pattern between the colours. There are no rules, just make a swirl!
5. Place in the refrigerator to set for 6-8 hours and decorate with fresh berries before serving.