Raw Banoffee Cheesecake- Guest Recipe from Jules Galloway

I was lucky enough to meet Jules when she was running a Farm Tour on a retreat that I was working on. At the time, Jules was running these fabulous excursions through the hills of the Byron Bay hinterland, taking guests to roadside stalls that sold their fresh farm produce from their property tucked away off the beaten track. It was a wonderful day of exploring and we returned with our arms laden with the freshest, tastiest and most reasonable priced organic produce you could ever hope to find!

Since then, Jules has branched out and began to run Paelo Health Retreats here in Byron Bay with her good friend and personal trainer Candice Briggs, as well as continue to offer private naturopathic consultations. Jules is an incredible chef and her raw desserts are delicious! I also assisted Jules with a Raw High Tea she offered last year- an afternoon of local organic tea in delicate china cups, towers of luscious raw cakes and treats as well as a cooking demonstration. It was a whole lot of fun and I look forward to doing more events with this energetic and vibrant woman!

When I saw this new recipe on her website I simply had to share it! Stay up to date with all of Jules’s fun and transformative events and healthy articles and recipes on her website… http://julesgalloway.com

And now, the cake…

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Ingredients:

Base:

1 cup raw macadamias

1 cup desiccated coconut

1-2 tsp virgin coconut oil, liquid

Banana Layer:

2 large bananas

2 tbsp lemon juice

Filling:

3/4 cup coconut cream

1/2 cup coconut nectar

1/2 cup virgin coconut oil, liquid

1 1/2 cups raw cashews, soaked in water for 2 hours and then drained

3/4 tsp vanilla powder

Choc Balls:

1 cup raw almonds

6 medjool dates, seeds removed

6 tbsp raw cacao powder

1 tbsp coconut nectar

Toffee Sauce:

3/4 cup raw almonds

1/2 cup maple syrup

50g cacao butter, melted gently in a double boiler over a low heat

1/4 cup virgin coconut oil

1/4 tsp vanilla powder

6 medjool dates, seeds removed

2 tbsp almond milk

A handful of goji berries and edible flowers, to serve

Let’s do this!

Using a food processor with an “S” blade, process the macadamias and desiccated coconut until they resemble a fine biscuit-like crumb.

Add 1 tsp of the coconut oil and process until slightly sticky. If the mixture is not coming together, add the other tsp of coconut oil and process again.

Press the mixture into the bottom of your springform tin.

Slice your banana lengthways into thin strips, brush with lemon juice, and then lay them on top of your base, so that it’s fully covered.

Next, pop all the ingredients for your filling into a high speed blender (or food processor) and blend until silky smooth. Pour over the banana layer, tap the tin gently to remove any air bubbles, cover and pop into the freezer for 2 hours.

To make the choc balls, use a food processor and process the almonds until they reach a fine powder.

Add the dates, cacao butter and coconut nectar and process until it becomes a fudge-like consistency.

Roll into balls of various sizes, ranging from 1cm to 3cm in diameter.

Once the cheesecake has set hard, make the toffee sauce. Blend or process your almonds until they reach a nut butter-like consistency. Add all other ingredients and blend until smooth.

Spoon or pipe dollops of the toffee sauce onto the cake, and use it to stick the choc balls in place.

Garnish with goji berries and edible flowers.

Serves 12-16.

Keeps in the freezer for up to 6 weeks. Defrost for about 15-20 mins prior to serving.

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Stunning photography by Amber Melody from The Beautiful Lens