Australian Natural Health – June-July 2017

66 | AUSTRALIAN NATURAL HEALTH naturalhealthmag.com.au

Raw rainbow

cheesecakes

FOR THE BASE

1 cup walnuts

1 cup almonds

½ cup activated buckwheat groats

1 cup desiccated coconut

⅛ tsp Himalayan salt

1 cup medjool dates, pitted

½ cup rice malt syrup

FOR THE FILLING

4 cups cashews, soaked for at least 4

hours

1 cup melted coconut oil

2 cups coconut milk

1 ½ cups rice malt syrup

1–2 tsp vanilla powder

juice of 1 lemon

FOR THE TOPPING

½ mango, sliced

pulp of 1 passionfruit

4 strawberries, sliced

1 kiwi fruit, sliced

½ dragonfruit, sliced

2 figs, sliced

METHOD

To make the base, place the walnuts

and almonds in a food processor and

blend until broken down into small

pieces. Add the buckwheat groats,

coconut and salt and pulse until well

combined. Add the dates and rice

malt syrup and process until you

have a sticky mixture.

Line a 24 cm (9½ inch) square cake

tin, about 5 cm (2 inches) deep, with

baking paper. Press the mixture into

the tin and transfer to the fridge

while you make the filling.

Clean out the processor. Drain

the cashews and process with the

coconut oil, coconut milk and rice

malt syrup. The nuts must be broken

down and the filling should be

smooth, so keep processing until you

achieve a smooth consistency.

Fold the vanilla and lemon juice

through, then pour the filling over the

base. Set in the freezer for 3–4 hours.

When ready to serve, remove from

the freezer and cut into pieces. Top

with the mixed fruit pieces and serve.

Without the fruit topping, the

cheesecakes will keep in an airtight

container in the freezer for up to 4

weeks.

Images and recipes from Hippie

Lane: The Cookbook by Taline

Gabrielian, published by Murdoch

Books, RRP $39.99, and is available

in all good book stores now.

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