Wild Blueberry Maca Bliss Cheesecake with Crumble topping
Chef Ami Beach from G-Zen Restaurant in Branford CT
Ingredients:
For the crust:
2 cups raw Brasil nuts
1/2 cup dates
1/4 cup shredded coconut
1/4 tsp sea salt
For the cake filling:
3 cups cashews, soaked overnight
3 cups wild blueberries or in season blueberries
15 dates, soaked for 1 hour
juice of 1 lemon
seeds of 1 vanilla bean (or 1 tsp vanilla extract)
2 tsp dried lavender ( optional)
1 Tablespoon Maca Root
1/4 tsp sea salt
1/4 cup maple syrup or Raw Local Honey
1 tbsp coconut butter, melted
1 tbsp lecithin granules
For the crumb topping:
1/2 cup walnuts
1/4 cup dates
1/4 cup shredded coconut
1/4 cup raw oat groats (optional)
1/2 tsp vanilla extract
1/2 teaspoon cinnamon
Dash of cardamon ( optional)
pinch of sea salt
Procedure:
For the crust:
1) Process the Brasil nuts in a food processor until they become a course meal, slowly add the rest of the ingredients and mix well.
2) Press the crust into the bottom of an 8-inch springform pan and place in the freezer to firm up.
For the filling:
- Rinse cashews and dates and blend them in a food processor until well mixed. Add the rest of ingredients, aside from coconut butter and lecithin granules and blend until a smooth and creamy texture.
- Add the coconut butter and lecithin granules and blend to combine. Pour onto prepared crust and place in the freezer.
For the crumble topping:
1) Pulse the walnuts and dates briefly in a food processor and add the rest of the ingredients and pulse lightly to combine.
2) Crumble the topping evenly onto the cheesecake filling, pressing gently. Keep the cheesecake in the freezer until ready to serve.
Prepare for instant Bliss on your tastebuds.
Recipe by Ami Beach
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