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This recipe is based on one in Serene Allison's "Rejuvenate Your Life" cookbook (changed to suit my taste) - hope you like it! Oh, yes, the chocolate I drizzled on top wasn't raw, but I couldn't resist :) You could make a raw chocolate with the recipe posted by I Love Bimby. The raw sprouted buckwheat granola recipe is on my blog - I'll post it here too. :)
Granola Crumb Crust:
1. Place dates in Thermomix bowl and grind on speed 9 until mushy, about 20 seconds:
- 400g pitted dates
2. Add, and crush using bursts of turbo speed until desired consistency (about 6 bursts):
- 280g Raw Sprouted Buckwheat Granola
- 170g raw almonds
- 30g extra virgin coconut oil (or other mild-tasting, extra virgin oil)
- 1/2 tsp sea salt
3. Line two pie pans with baking paper, divide crumb mixture into pans and press firmly onto bottom and sides with greased hands.
Berry Cheesecake Filling:
1. Place all ingredients into Thermomix bowl and mix on speed 9 for about 2 minutes, using spatula to help move mixture around, until it's smooth and creamy:
- 130g freshly squeezed lemon juice
- 250g raw pine nuts
- 250g raw almonds
- 130g raw sunflower seeds
- 1 tsp fine sea salt
- 300g frozen or fresh mixed berries (or strawberries/pitted cherries, etc)
- 170g agave nectar or pure maple syrup (or to taste)
- 2 tsp psyilliam powder (opt.)
2. Divide filling between two crusts, and place in freezer while you make the topping.
Berry Crumble Topping
1. Make a batch of Berry Nougat and sprinkle it over the cheesecakes.
In a big mixing bowl, tip in:
- about 300g of frozen mixed berries
- a handful or two of raisins or sultanas (for chewiness)
- a handful of raw almonds (or your favourite nuts), roughly crushed in Thermomix
- a few splashes of pure maple syrup (to taste - make sure it's still tangy, not too sweet)
- a few blobs of almond (or mixed nut) butter (made in TMX)
Drizzle with chocolate if you like.
2. Cover cheesecakes and freeze. Thaw for about 20 minutes before slicing.
DELICIOUS!!