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Makes 3
Cheesecake
1 1/2 cups soaked cashew nuts
1/3 cup blueberries
1/3 cup blackberries
1/4 cup melted cacao butter
1/4 cup maple syrup
2 tbsp coconut milk
1/2 tsp vanilla extract
1/4 tsp sea salt
Glaze
1/2 cup water
1/2 cup cocoa butter
1/2 cup coconut condensed milk
1/4 cup brown sugar /coconut
1/2 tsp agar powder (sea moss is another option here)
2-3 tsp color powder, eg purple, sweet potato powder
Add all cheesecake ingredients into a food processor and process till smooth. Pour mixture into silicone molds. Place in freezer and freeze overnight.
In a saucepan, add sugar, water and heat over a medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk cocoa butter, agar powder. Keep stirring until agar completely dissolves. Remove it from heat and pour 1 cup of glaze into a heat resistant bowl and whisk in the dissolved supercolor powder until well mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool. Once the glaze has cooled, pour it over the frozen cheesecake, which is on top a cup, sitting on a tray with a edge to catch the drips. Leave the glaze to set for 5 minutes, before using a hot knife to remove the drips. Carefully place the glazed cheesecake on a cookie base. Garnish with berries and enjoy!