Raw Chocolate Cheesecake with Berries (Gluten Free, Dairy Free)

As much as I enjoy cooking, one of the best bits about Mother's Day at our place is that I don't have to cook! Bliss!

I always get something yummy for breakfast with a cup of tea and then a special dinner and dessert made by my hubby with the help of the kids.

If your family needs a hint as to what you'd like for your Mother's Day dessert then I have the perfect recipe for you.

This chocolate cheesecake was luscious, creamy and just plain delicious. It is free from both gluten and dairy and no baking required so it's a great one to get the kids involved with.

I actually made this last month for Easter Sunday but I think it would be just as perfect for Mother's Day!

You could also make some fun variations with the flavours.

Maybe leave out the berries and add some peppermint oil to the filling, or perhaps leave the cocoa out of the filling add some citrus. The possibilities are endless and I consider it my duty to test them all out for you over the next few months! You're welcome :)

Make sure you give it a solid 30 minutes out of the freezer before serving, otherwise it will crack a little like you can see in the photo above. Another 10 minutes and it would have been luscious, creamy perfection as it was in my bowl when I was eating it!

Oh and remember you will need to start this the day before so the cashews can soak overnight! You can cover them with boiling water for an hour or so if you get absolutely stuck but the end result won't be quite as smooth and creamy.

Raw Chocolate Cheesecake with Smashed Berries

Base
1 cup raw almonds
1/2 cup dates
1ts vanilla
1/2 ts salt
1 heaped tbs coconut oil

Filling
2 cups raw cashews (soaked for at least 6 hrs or overnight and drained well)
1 can Ayam coconut cream
1/3 cup coconut oil
1/2 cup raw cacao
100-120g raw honey (adjust to taste)
2 ts vanilla extract
Pinch salt

1 1/2 cups mixed berries, divided
1tbs raw honey, extra
3 drops Wild Orange essential oil (optional)

Grease a 20cm springform pan and line the base with baking paper.

To make the base, place all ingredients into food processor or Thermomix and process until the mixture sticks together. Press into the base of the prepared pan. Scatter over 1/2 cup of the berries and place in the freeezer while you prepare the filling.

To make the filling, place all ingredients into same food processor or Thermomix bowl (no need to wash it) and process for 2 minutes until completely smooth and creamy. Scrape down the sides halfway through. Pour the mixture over the berries on the base and place back in the freezer until ready to serve.

To make the berry sauce, just before serving place the remaining 1 cup of berries and extra honey into a bowl (and orange oil if you are using it) and smash with a fork until you have a chunky sauce.

Remove the cheesecake from the freezer 30 minutes before serving. Top each serve with berry sauce. Enjoy!

Do you have any special Mother's Day traditions or recipes at your place?

Let me know! x

Wild Orange Bliss Balls

So if you haven't already noticed, today is Valentine's Day. Happy Valentine's Day!

Do you do Valentine's Day?

We don't but it is definitely a good excuse to make something chocolatey for dessert!

I've actually been making these little bliss ball beauties for my doTERRA classes that I've been running at home and for friends.

They have been such a hit that I now make them for more special occasions too.

I've been loving experimenting with using different essential oils in cooking and baking.

Plus it's so handy to be able to add a drop or 2 of lemongrass, ginger or fennel, for example, to give a big boost of flavour when you might not have those ingredients handy.

The intense flavours of wild orange, lemon and peppermint oils pair so beautifully with raw desserts like slices and bliss balls.

I've made lemon balls and a chocolate-peppermint slice recently that were just divine so keep an eye out for those recipes soon.

Wild Orange Bliss Balls

1 cup raw cashews
1 cup dates
1/2 ts vanilla paste
Pinch salt
4 drops Wild Orange Oil (I use and recommend doTERRA essential oils, click here to find out why)
30g dark chocolate
Zest of 1/2 orange

Place the dates and cashews into the Thermomix or high-powered blend and process to a fine crumb. Add the vanilla, salt and orange oil and process until the mixture clumps together.

Roll spoonfuls into balls and place in the fridge.

Melt the chocolate ( I do it in a small glass bowl over a small pot of hot water simmering on the stove). Drizzle over the tops of each bliss ball and top with a sprinkle of fresh orange zest.

Makes approximately 10

Have you used essential oils in cooking before? Do you have a favourite oil or recipe you would like to share? Let me know below!

Susan

Date and Cashew Power Balls

It's baby month! Hard to believe but we are on the home stretch now with bub due in just a matter of weeks. So I thought I would dedicate this month to some recipes I've found that are perfect for pregnancy, labour and breastfeeding.

To kick things off, have you heard that eating dates during the last month or so of pregnancy can assist with labour? It's all come from a study in Jordan which you can find here but there seems to be lots of anecdotal evidence online as well.

Now since quitting (most) sugar, dates have been on my avoid list as they are incredibly high in fructose, the highest of any fruit in fact. According to the study you need to eat 6 dates per day to reap the rewards.That's a lot of dates and a LOT of sugar!

So I guess I am hedging my bets on this one. I can't commit to eating that many dates, and in fact if you have gestational diabetes I would steer clear of this completely, but I thought an occasional energy and protein packed snack wouldn't do any harm. I've been grabbing one from the freezer mid-afternoon to stave off the munchies and I'm sure they will be a great energy boost for labour and breastfeeding as well.

Date and Cashew Power Balls
Makes approx 30

2 cups raw cashews
2 cups dried dates
2 tbs raw cacao powder
2 tbs chocolate protein powder
1 ts vanilla extract
1/4 ts salt
2 tbs coconut oil

Place all ingredients except the coconut oil in the food processor and blitz until well combined and rubbly. Add the coconut oil one tablespoon at a time and process until the mixture comes together and clumps. You may find you need more or less coconut oil. Form dessertspoonfuls of mix into balls. Store in the fridge or freezer.

* This post is for your information only and does not represent medical advice!