FERMENTED CASHEW CHEESECAKE -

LAYERED BERRY & CHOCOLATE.


This recipe is one of my favourites as it combines probiotics from fermenting cashews, good wholesome nutrition from fruit and nuts, and just a little sweetness. The main ingredient - the fermented cashews - was a recipe handed to me by my mentor Hillary Han, and I am very fond of the simplicity of the recipe just as is and how it makes my body feel. Since then I have used this fermentation in many recipes from savoury sauces to sweeter tastings such as this.

I find it super easy on the digestion and a little goes a long way…

It takes a little preparation though as you need to ferment the cashews in advance.


So first, to make the Fermented Cashew Yoghurt:


500grams (or more) of raw, organic cashews.

Springwater.

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In your blender pop your cashews and fill with spring water until roughly an inch above the cashews. Whiz until it’s smooth and creamy. The consistency will be like whipping cream.

 

Pour into a large jar- you really only want to half fill the jar as it grows! Pop a tea towel or cheesecloth over the top with a lacky or tie and sit in the window for 24-48hrs. It can take longer in cooler climates.

The key is to smell it when you first put it in the jar- it will smell slightly doughy. It will grow and the colour will turn slightly off white, and it will start to smell tangy & fizzy. You can stir it and it will settle again but keep aware of the smell. When the doughy smell is entirely gone and it smells really tangy and quite odd, stir it up, pour it into an airtight container and pop it in the fridge for 24hrs. It’s ready the next day.


It will taste like tangy, Greek yoghurt and it is delish! You can mix it with a little fruit and honey for a quick and easy desert or snack, or alternatively, save it for your cheesecake.


Now to make the Cheesecake.

Fermented Cashew Yoghurt is delicious as

a snack mixed with a little honey and fruit.


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THE BASE:


1 cup dates

1/2 cup almonds- activated or roasted preferably, (raw is fine though).

1/2 cup cashews

Heaped spoon of coconut oil

splash vanilla essence


Whiz all ingredients until thick and gooey. Remove from blender and place aside.


Add into blender another 1/2 cup cashews 1/2 cup almonds. Pulse till chopped but don’t whiz till they are too fine.


Pour chopped nuts onto gooey mix and hand knead together. Press into a baking dish or individual jars/ moulds and set in fridge.


THE CHOCOLATE LAYER:


1/3 – ½ of the fermented cashew yoghurt.

4-6 dates

1/4- 1/2 cup of maple syrup

1-2 spoons of cacao powder

1-2 spoons of coconut oil

1-2 spoons of cacao butter (melted)


You can play with the quantities depending on how much yoghurt you use. I didn’t measure but taste testing was fun!

Your chocolate layer consistency should resemble this...


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To know you’ve got enough coconut oil & cacao butter is when you drag the spoon through the mix and it holds rather than settling straight away.


Pour chocolate layer onto base and set in fridge or freezer.


THE BERRY LAYER:


You need to make this super quick and easy Berry Jam for the berry layer…


Quick and easy Organic Berry Jam.

½ - 1 cup of organic dried cherries & cranberries. About half of each.

Soak your organic dried cherries & cranberries for 10-15mins minimum.

Remove the soaked fruit and whiz up with a stick mixer till it’s a jam like consistency.


Now to make the Berry layer,

1/3 – ½ of  the Fermented cashew yoghurt.

Organic berry jam,

1/4- 1/3 cup of maple syrup,

Splash of vanilla essence,

and again, coconut oil and cacao butter.

Again whiz all the ingredients in the blender till smooth and the consistency again should hold when you drag a spoon through it.


Pour onto the set chocolate layer and set in the fridge or freezer.


Once its set top with grated chocolate and coconut. Or blueberries. Or white chocolate, or whatever you want really! You can freeze this cake and it defrosts in the fridge perfectly too.


Enjoy!

Jo - Pure Soul Wellness

xx


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