Sweet Treats ·

SQUIRREL SISTERS VEGAN BERRY CHEESECAKE SLICE- GUEST BLOGGER

Written By Guest Blogger Suzie 
Our mouths have been watering at the pictures of these guilt-free vegan cheesecakes slices, which use our Squirrel Sisters Raspberry Ripple bar as the base. The creator, Suzie has sent over the recipe and so we couldn’t wait to share it with you guys. Enjoy.

About our Guest Blogger:

Suzie’s health and wellness journey began seven years ago when she developed an unexpected and incurable yoga habit which led her to leave her office job in Central London and train as a Vinyasa yoga teacher in Costa Rica. After her training she travelled down through Central and South America, teaching yoga and eating her way through all the amazing superfoods she could get her hands on! Suzie believes in eating real, natural wholefoods to fuel her through her yoga practice, so she sticks to mainly eating energy packed, colourful plant-based food. Since returning to London in 2016 she’s on a mission to spread her passion for living ‘Life In Full Colour’ by sharing yoga & healthy food through classes and events around London, as well as on her blog, lifeinfullcolour.co.uk. You can keep up with her many photos of avocado toast and headstands and see where to catch one of her yoga classes over on instagram at @life.in.full.colour or on Facebook: www.facebook.com/lifeinfullcolouryoga

Squirrel Sisters Vegan Berry Cheesecake Slice Recipe
Ingredients
For the base
For the creamy layer
  • 100 grams cashew nuts (pre-soaked in water for at least 4 hours)
  • 1/2 juiced lemon
  • 3 tablespoons coconut cream (or the creamy bit off the top of a tin of coconut milk)
  • 1 teaspoon maca powder
  • 1 teaspoon maple syrup
  • pinch salt
For the fruity bit
  • 100 grams fresh berries (Strawberries, Raspberries, Blueberries)
  • 1 teaspoon goji berries
  • 1 teaspoon chia seeds
  • dash water
To decorate
  • Handful berries and seeds
 Instructions (Serves 2)
  1. First of all, you need to soak your cashews, so get them in a container and cover in water. They’re fine soaking in the fridge, but remove an hour or so before you want to make your desert as it work so much better with room temperature ingredients.
  2. Take your Squirrel Sisters bars and break them up into your processor. Whizz up until they go into crumbs – if you’re adding the toasted buckwheat (it just gives it a little extra crunchiness to the base) then do that now, and add the little bit of coconut oil to give it all a hand binding back together.
  3. Scrape all the base mix into a small tray or a mould and press down to compact – I happened to have some really handy little rectangle moulds for this, but you could use anything, like a small baking tray, a teacup or small bowl, get creative! A top tip is if you’re worried your slice might get stuck in the mould then line it with some cling film with lots of extra at the sides, so you can pull it out when the time comes. Pop it in the freezer while you do the next bit.
  4. Now chuck all of the creamy layer ingredients into a high speed food processor and blitz up for at least 5 mins on full power. You want it to be pulverised into its creamiest form possible.
  5. Then, chop your berries and heat in a pan with the chia seeds for about 10 mins, until you get a jam-like compote.

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