Here in New Zealand we’re now in Covid19 lockdown. As a recovering Ironwoman with too much free time on my hands, and limited opportunities to get my endorphin fix outdoors, my other happy place is in the kitchen getting creative.
It’s blueberry season here so today I bought a few punnets of these immunity boosting powerhouses. Blueberries are high in vitamin C which is a key defense against viruses. I’ve always had a weakness for a good creamy cheesecake, so I thought I’d take an old vegan cheesecake recipe and see if I could give it a good tweak and turn it into something more vibrant and current. You’ve got to love the colour in this – and it oozes with delicious goodness.
Plus its super easy to make – throw everything in the processor and then just freeze. None of this faffing around with soaking cashews overnight, or exotic ingredients that you only use once.
100gm raw pecans
3 tbsp dark cocoa powder
1 tsp vanilla extract
Method: Put all ingredients together into a food processor and blitz on high until the mixture starts to come together in coarse crumbs. Press into a small cake tin lined with baking paper (or 6 individual ramekins).
2 cups (275gm) raw cashews
250 gm fresh blueberries
¼ cup (60 ml) maple syrup
3 tbsp coconut oil (firm, not melted)
2 tsp vanilla extract
1 lime, juice and zest
Method: Place all ingredients into food processor (I use my Nutri-infusion) and blend on full speed until mixture is thick, creamy and smooth. Spoon the mix over the base (or if using ramekins spread evenly between them). Freeze 1-2 hours before slicing and serving. This can be kept in the fridge once its set. Enjoy!!