I had written down the recipe for this slice a long while ago, and so before I blogged about it, I went and checked out the original source (funkyforestfood.blogspot.com.au). It made me laugh because the post written by author Liz Miu was all about patience and how she struggles with waiting for things to solidify in the fridge. As I read, I felt the familiar guilt that surfaces when I consider my personal patience. Particularly as I did not wait when making this slice. In fact, the whole thing took me an hour, or maybe two hours tops between the first grind and the final bite.
Does that make me a bad person?
haha jokes, I don’t care.
This cheesecake slice is a small serving. The original post shows big fat and beautiful layers. I smooshed mine out to make for more slices, with thinner layers. I can also never seem to get things to look clean and white, which is why my top layer is that horrid yellow/brown. My nuts aren’t white, my coconut isn’t completely white, and perhaps my very soul stains the slice.
Enjoy this slice using any fruit you like. I chose blueberries because they taste good and the colour us pretty. The original used raspberries, which I’m a bit ‘meh’ about.
7 medjool dates
1/2 cup almonds, crushed
1 TB liquid sweetener
1 cup frozen berries
3 TB chia seed
3/4 cup cashews (soaked overnight)
1/2 cup shredded coconut
1/2 lemon – juice and zest
2 TB coconut oil, melted
Base: Blend ingredients, then press into a small, lined tin.
Freeze while you prep the jam.
Jam: Blend ingredients, then smooth over the base.
Return to freezer while you prep topping.
Cheesecake: Blend ingredients. Gently pour over jam and smooth.
Freeze for 2 hours. Cut. Eat