AuthorNathan
RatingDifficultyIntermediate

A DF& NF dessert packed full of beautiful nourishing fats, proteins and carbohydrates.

Yields810 Servings

Base Ingredients
 1 1/2 cups Changing Habits Emmer Wheat Flour, sifted
 2 organic egg yolks
 3-4 Tbsp almond or sunflower seed meal
 1-2 Tbsp honey
 2 Tbsp tahini or nut butter
Filling Ingredients
 1 can (400ml) organic coconut cream
 Raw organic honey to taste
 1 Tbsp Changing Habits Gelatin, mixed into 2-3 Tbsp water
 1- 1 1/2 cups frozen organic berries

1

Preheat the oven to 160C. Grease and line a spring form cake tin.

2

Add all the base ingredients to a food processor and blitz until combined. If the mixture is too wet add some more almond or sunflower seed meal until the mixture comes together nicely. If the mixture is to dry, add some more coconut oil or a touch of water gradually until you reach the desired consistency.

3

Press the mixture into the lined cake tin and press up the sides evenly too.

4

Place in the oven and bake for 20 Minutes to 25 Minutes or until golden brown.

5

Once it has cooked, remove from the oven and allow to cool.

6

Add 2-3 Tbsp boiling water to the gelatin mix and stir together to dissolve completely.

7

Once the gelatin is dissolved add all the filling ingredients to a good quality blender or preferably thermomix and blitz on high speed until well combined, lump free and creamy. Taste the mixture and adjust if needed.

8

Leave the cake shell in the tin. Once the filling is ready, pour this into the cooled cake shell and top with additional seasonal fruits and chia seeds.

9

Place in the fridge to set. If the filling has not set properly, place in the freezer for an hour to firm up.

10

Once ready, remove the cake from the spring form tin, slice, serve and enjoy!

Ingredients

Base Ingredients
 1 1/2 cups Changing Habits Emmer Wheat Flour, sifted
 2 organic egg yolks
 3-4 Tbsp almond or sunflower seed meal
 1-2 Tbsp honey
 2 Tbsp tahini or nut butter
Filling Ingredients
 1 can (400ml) organic coconut cream
 Raw organic honey to taste
 1 Tbsp Changing Habits Gelatin, mixed into 2-3 Tbsp water
 1- 1 1/2 cups frozen organic berries

Directions

1

Preheat the oven to 160C. Grease and line a spring form cake tin.

2

Add all the base ingredients to a food processor and blitz until combined. If the mixture is too wet add some more almond or sunflower seed meal until the mixture comes together nicely. If the mixture is to dry, add some more coconut oil or a touch of water gradually until you reach the desired consistency.

3

Press the mixture into the lined cake tin and press up the sides evenly too.

4

Place in the oven and bake for 20 Minutes to 25 Minutes or until golden brown.

5

Once it has cooked, remove from the oven and allow to cool.

6

Add 2-3 Tbsp boiling water to the gelatin mix and stir together to dissolve completely.

7

Once the gelatin is dissolved add all the filling ingredients to a good quality blender or preferably thermomix and blitz on high speed until well combined, lump free and creamy. Taste the mixture and adjust if needed.

8

Leave the cake shell in the tin. Once the filling is ready, pour this into the cooled cake shell and top with additional seasonal fruits and chia seeds.

9

Place in the fridge to set. If the filling has not set properly, place in the freezer for an hour to firm up.

10

Once ready, remove the cake from the spring form tin, slice, serve and enjoy!

Berry & Chia Cheesecake
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