GUEST BLOGGER: Cooking with Ashleigh from Master Chef

 

For a treat today, our first guest blogger and friend of SCH&F Ashleigh Bareham has dropped in with an amazingly yummy, but not so naughty raw cheesecake recipe. You might recognise kitchen whizz Ash from the latest round of Masterchef. The 24 year old Buderim local did amazingly well, and is now establishing herself in the industry with plans to open a desert bar in the future. Affectionately labelled the desert queen, we issued the challenge to create us a healthy, but delicious treat heading into the festive season. Check out what she has come up with...

Raw Blueberry, Lavender and Chocolate Cheesecake

Base:
1/2 cup almonds
1/2 cup dates
1/2 - 1tbsp water as needed

Blend the almonds and dates to a rough crumb. Gradually add the water if needed so that the crumb will hold together when squeezed between your fingers. Press the mixture into the base of a 20cm round cake tin, and place in the freezer.

Filling:
150g cashews, soaked for 4-6 hours
125mL maple syrup
60mL coconut oil, melted
250g blueberries, fresh or frozen and thawed
1/2 tsp dried lavender

Blend all of the ingredients until very smooth. (this works best in a thermomix, vitamix or other high power blender, but can be done without. It won't be quite as smooth but will still taste delicious!) Pour over the base and freeze until set.

Topping:
40mL coconut oil
35mL maple syrup
30g cacao powder

Melt all ingredients together. Pour over the top of the cheesecake and return to the freezer to set.

It's easiest to cut the cheesecake into portions whilst frozen, but leave it to thaw in the fridge before serving.

 
Thanks so much for your contribution Ash, cant wait to get in the kitchen and try it!