by Buffy Ellen
This incredibly gorgeous, delicious, and healthy cheesecake comes from my lovely friend Ella Woodward, creator of the super popular plant-based foodie blog Deliciously Ella. We originally featured the recipe in my interview with her, which you can check out here. It's her favorite recipe by a long way, and her most popular. Much easier than it looks, I highly recommend trying it out for your next celebration.
All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart
Always use certified organic ingredients where possible
Base1 ½c raw almonds2 ½c medjool dates
Middle2c raw cashews (soaked 2-4hrs)2 over-ripe bananas (sliced and frozen)1/3-1/2c light coconut nectar/maple syrup (depending on how sweet you like it - see tasting notes below)1/3c freshly juiced apple juice1tsp cinnamon
Top1c freshly frozen blueberries (if available, see tasting notes below)1c strawberries1 banana (sliced and frozen)4 medjool dates1Tbsp dark coconut nectar/maple syrup1tsp cinnamon
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
1. Start by making the base. Put the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Once this has happened add the pitted medjool dates and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.
2. Then make the middle layer by simply putting all the ingredients into the food processor and blend until smooth and creamy. Take the base layer out of the freezer and pour three quarters of this mix over it before putting the cake back into the freezer – keep the final quarter of the mix in the processor as it’s needed for the top layer.
3. Wait about twenty minutes for the middle layer to set in the freezer before making the third layer. To make this simply add the remaining ingredients to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.
4. Place the cake back into the freezer to set for two hours before serving. You’ll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it. Then enjoy!
PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, tag us @begoodorganics and #begoodorganics to be in to feature in our monthly 'Your Be Good Organics' album on Facebook.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how!
This tasty soup is my lighter twist on the classic leek and potato combination. All that creaminess you love, yet light enough to enjoy with at least a few slices of butter-drenched toast. Warming weekday perfection!
A true slice of kiwiana - buttery shortcake biscuit base, rich raspberry jam, and a luscious coconut topping. Once the hallmark of every good old-fashioned New Zealand cafe, I've brought her back - healthified!
Join our community of over 100,000, for delicious plant-based whole foods recipes with Buffy Ellen, health and wellness articles, inspiring interviews and subscriber only offers. Plus get 15% off your first order.
Need healthy recipe inspiration?
Sign up here for delicious plant-based recipes, plus a free 15% off gift voucher for our store