Suddenly it seems like berries have comeback into season, right in time for harvest! Today at my church was the harvest festival and I loved looked at all the fresh produce that had been grown – marrow the size of my torso, yes please!!!!
All this abundance of fruits inspired me to come up with a healthy take on cheesecake – packed with anti-oxidants from the berries (and optional chocolate or berry sauce), protein from the tofu and not to forget those healthy fats from the coconut oil and cashew butter!!
Berry Cheesecake
serves 8-10
optional: crust (I love this recipe)
6 oz Tofu (silken produces best result)
6 oz fresh berries of choice (I used blueberries)
4 tbsp agave nectar
2 tsp soy lecithin
3 tbsp coconut oil
Optional: fresh berries, blueberry ginger-lemon sauce (below) or powercakes’ healthy chocolate sauce to serve
place the tofu, agave and berries in a blender and puree until smooth. Add soy lecithin and blend again. Pour in the oil while the blender is still running and blend everything until very smooth. Place mixture over the crust (if using) then chill in the fridge for 4hrs+. Serve and enjoy!!!
Blueberry Ginger-Lemon Sauce
400g fresh berries (blueberries or whichever berry you made your cheesecake with)
1 tbsp lemon zest
1/4 cup lemon juice
2 tbsp agave
2 tbsp fresh grated ginger
place all the ingredients in a blender and blend till super smooth. Top on cheesecake if desired or drizzle on yoghurt for a healthy snack
