Mixed Berry and Pineapple Tofu Cheesecake

This dessert would have to be voted as my number ONE favourite! It is one of those desserts that never tends to have leftovers and you wish you made a double recipe.

Base:

1 cup dessicated coconut

1/2 cup spelt flour

1/2 cup mixed nuts (cashews, almonds, brazil, etc), processed

1/4 tsp celtic sea salt

1/4 cup agave/honey

1/4 cup sunflower oil

Mix altogether. Press firmly into an oiled large lasagna dish and bake at 180 degrees Celsius for 15 minutes until just brown.

Filling:

300g silken tofu

1 cup cashews

880g tin crushed pineapple, in natural juice

8 Tbs cornflour

1/2 cup agave/honey

1/2 cup lemon juice

Blend all ingredients together (add a LITTLE water if not blending) and pour into a saucepan  . Simmer, stirring continually, until thick and then pour into crust to set. Place in the freezer to set quickly before spreading the topping over.

Berry Topping:

420g tin mixed berries

4 Tbs cornflour

Blend together then pour into saucepan and let simmer (stirring constantly) until thick. let sit for 2 minutes and then spread over set cheesecake and place in fridge for 4-6 hours or overnight.

Honour the LORD with thy substance, and with the firstfruits of all thine increase: So shall thy barns be filled with plenty, and thy presses shall burst out with new wine.  Proverbs 3:9,10

Posted by Melissa Awde