Berry Marble Cheesecake

Posted on by Ben gay
Raw Berry Marble Swirl Cheesecake
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Ingredients
Base
  1. 1 1/2 cups of Walnuts/Almonds
  2. 1 ½ cups of Cacao Powder
  3. 3 tbsp Coconut Oil
  4. 1 1/4 (1 oz/30g) grated Cacao Butter, melted (will be 3 tablespoons when melted)
  5. 1 tsp Lemon Juice
  6. 5 tsp Agave Syrup/Coconut Nectar
Filling (3 parts)
Part One
  1. 2 cups Cashews
  2. 2 cups Cacao Butter , grated or chopped small then melted
  3. 3/4 cup Agave Nectar or Sweetener of choice
  4. 1 1/2 cups of Water
  5. 1 tbsp Lemon Juice
  6. 1 tsp Vanilla Extract
Part Two
  1. 1/4 cup Cacao Powder
  2. 3 tbsp Water
Part Three
  1. 1/2 cup (1.5 oz/40g) tightly-packed Fresh Mint Leaves
  2. 1 teaspoon Lemon Juice
  3. 1 drop Blueberry Medicine Flower Extract
Instructions
Base
  1. Grind all ingredients in a food processor, being sure not to over-process the nuts as they will go oily. Its for the base so a nice small size is good.
  2. Press evenly into the bottom of a 9’’ spring-form cake pan and set aside.
Filling
Part One
  1. Blend all ingredients in a high-speed blender and transfer to a bowl.
  2. Place the bowl in a pre-warmed dehydrator to stop the cacao butter from setting. You can also use a glass bowl that has been filled with hot water, another glass bowl inside.
Part Two
  1. Take 1 cup of the Part 1 mixture, add the cacao powder and water then blend again.
  2. Place in a different bowl and keep it warm as with Part 1.
Part Three
  1. Take another 1 cup of the Part 1 mixture, add the ingredients from part three and blend smooth again.
To Finish
  1. You should now have 3 bowls with three different colour/flavoured mixtures.
  2. Pour the Part 1 mixture on top of the cake base in the spring-form pan.
  3. Then pour the Part 2 mixture into the spring-form pan too. As you are pouring move your hand around so the mixture is distributed randomly within the Part 1 mixture .This is what causes the marbling effect.
  4. As you come to the end of pouring the Part 2 mixture, pour the last bit lightly on top so you get some marbling, not just with the cake, but also on top.
  5. Repeat the last 2 steps with the Part 3 mixture too.
  6. Take a toothpick and lightly swirl it around on top of the cake to create a marbling effect, it just takes some practice.
  7. Placing the cake in the freezer will preserve the colour of the berry layer. Simply take the cake out of the freezer 15 min before serving and, using a knife that’s been dipped in hot water, cut into portions.
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