Page 34 - Woman's Weekly - New Zealand (January 2020)

Nourish

Nici’s note...

• Cashew nut butter is
available in supermarkets
(try the spreads or organic
sections), but making your
own is easy. Soak 1 cup of
raw, unsalted cashews in water
overnight, drain well, then
process in a blender or food
processor with ¼ -½ cup
of water until creamy and
paste-like. You’ll need a
high-speed blender to get
a super-smooth texture.

Gluten Dairy
FREE FREE

Berry lemon cheesecake

SERVES 8-10 FILLING I used boysenberries and 4 Pour the mixture into the
Berries and lemon are a great 1 cup coconut cream more raspberries cake tin and chill until set –
match in this dairy-free take ½ cup cashew nut butter Mint leaves, to scatter about 2-3 hours.
on an old classic. (see note) 1 Heat oven to 180oC. Line 5 For the topping, bring the
BASE 3 tbsp lemon juice and grease a 23cm-deep raspberries, water and syrup to a
1 cup ground almonds Zest of 2 lemons tart or springform tin. simmer in a small pot. Mash the
¼ cup brown sugar 3 /4 cup coconut oil, melted 2 Mix all of the base ingredients raspberries and add chia seeds.
¼ cup cocoa powder 1 /3 cup honey or maple syrup together and press into your Leave to thicken and cool.
2 tbsp coconut thread 2 tsp vanilla extract prepared tin. Bake for 15-20 6 Spoon the berry topping over
2 tbsp coconut oil, melted 2 tbsp nutrional yeast flakes minutes or until firm. Cool. your set cheesecake, still in the
1 tbsp flaxseed meal mixed BERRY CHIA TOPPING 3 While the base cooks, make tin. Chill for a further hour.
with 2 tbsp water 1½ cups fresh raspberries the filling by blending all of the 7 To serve, carefully remove the
½ tsp baking powder 1 tbsp water filling ingredients together in cheesecake from the tin, place
½ tsp baking soda 2 tbsp maple syrup a high-speed blender. Process on a serving plate and pile on
¼ cup plant milk (almond, soy, 3 tbsp chia seeds for 2-3 minutes or until the an assortment of fresh berries
rice, coconut) 1 cup assorted fresh berries – mixture is smooth and creamy. and mint leaves.

34 New Zealand Woman’s Weekly