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
1 ½c raw almonds
2 ½c medjool dates
2c 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 juice
1c freshly frozen blueberries (if available, see tasting notes below)
1 banana (sliced and frozen)
4 medjool dates
1Tbsp dark coconut nectar/maple syrup
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.
A gorgeous blend of anti-inflammatory and antioxidant rich turmeric, flavoursome curry, spicy cayenne, and a hint of salty sweetness. These yummy little morsels are new my favourite pre-dinner snack, as well as being amazing sprinkled over Asian dishes. Insanely delicious!