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.
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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
Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!
The festive season is coming up, and I KNOW you want to bring the platter to the party. So, here are my 6 steps on exactly how to make one! Complete with 100% vegan home-made nut cheese too – haloumi/feta/mozzarella... it’s all here!
I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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