october marks the end of birthdays for the year in my family. so i felt it fitting to go out with a bang! with no nasty refined carbohydrates and a decent whack of heart-healthy nuts, antioxidant rich raw cacao and some all-round vitamin-and-mineral-good-guys, this rich and decadent double choc cherry 'cheesecake' was super easy to make and fits the bill for a healthy dessert (if there is such a thing).





how?





for the base…

1 ¾ cups of raw almonds

½ cup of raw buckwheat

1/8 teaspoon of sea salt

¼ teaspoon of cherry oil

1 tablespoon of raw cacao powder

¾ cup of raisins









for the filling…

3 cups of cashews, soaked for 1 hour, drained

1/3 cup of raw dark agave syrup

6 prunes, pitted

½ cup of fresh lemon juice

¼ cup of water

½ teaspoon of cherry oil

1 cup of coconut oil

¾ cup of raw cacao powder









add the almonds, buckwheat and salt to a food processor. blitz until coarsely ground. add the cacao powder, raisins and cherry oil. blend until the mixture comes together. (you may need to add 1 teaspoon of water if the mix is a little dry). press into a 9-inch springform pan lined with baking paper. place in the freezer whilst you make the filling.





add the soaked cashews, prunes, lemon juice, agave and water and blend until smooth – scarping down the side of the processor bowl as required. add the coconut oil, raw cacao and cherry extract and process until creamy. pour the filling onto the base and freeze until set.





remove the cheesecake from the freezer at least 1 hour before serving. for a little extra glam, top with mashed berries and a drizzle of agave – yum!





makes one 9-inch/23cm cheesecake (enough to serve 16-20)