Breast cancer has been associated with high consumption of sugar and saturated animal fats. This Breast Cancer Awareness Month, try this healthy recipe to keep your perky peaches healthy and happy!
INGREDIENTS:
Base ingredients:
• 1⁄2 cup sunflower seeds (soaked for 8 hours or overnight)
• 1⁄2 cup oats
• 1⁄2 cup desiccated coconut
• 3⁄4 cup dates
• 1 Tbsp melted coconut oil • 1 tsp vanilla extract
• 1⁄4 tsp sea salt
Filling:
• 21⁄2 cups soaked cashews
• 1⁄2 cup water
• 1 lemon juice and flesh
• 1 tsp vanilla extract
• 1⁄4 tsp sea salt
• 1⁄3 cup brown rice syrup, coconut nectar or other sweetener
• 1⁄2 cup melted coconut oil
• 1⁄2 cup melted cacao butter
• 2 cups blueberries
• 4 tsp beetroot powder
To decorate:
• 1 cup fresh berries + edible flowers if desired
• Sesame seeds
• Be Good Organics Cashew Macadamia Chia Cream is also a delicious choice
METHOD:
1. To make the base, blend sunflower seeds, oats and desiccated coconut in a food processor until well chopped but still with some chunky texture.
2. Add dates one by one while the motor is still running. Add remaining base ingredients and blend until well combined.
3. Pour the mixture into a 20cm spring-form cake tin with the base of the tin lined with baking paper. Press the mixture down with a spatula until firm and flat. Place in the freezer to firm.
4. Blend all the filling ingredients, except coconut oil, cacao butter, blueberries and beetroot, in your preferred blender until completely smooth, scraping down the inside of the food processor a few times to remove lumps. The mixture should be completely smooth like a thick cream.
5. On a low setting, slowly pour in three quarters of the coconut oil and cacao butter, and put aside the remaining liquid for the blueberry layer.
6. Pour half of the cream mixture into a bowl and set aside. Add the blueberries and the rest of the coconut oil and cacao butter to the remaining cream mixture in the blender and process until well combined.
7. Remove base from freezer and, using half of the plain cream mixture set aside, spread evenly on top of the base. Return to the freezer until the cream layer is firm. Repeat this step with half of the blueberry mixture and then again with the remaining cream layer once the blueberry has set.
8. Add the beetroot powder to the remaining blueberry mixture and process until well combined. Add this final layer to the cake once the second cream layer has set.
9. Place in the freezer overnight and in the morning remove from the tin and place in the fridge. You can also slice the cake and return to the freezer in individual slices to remove from the freezer as you need.
10. Serve with fresh berries (or whatever fruit you would like) and some coconut yogurt or Be Good Organics Cashew Macadamia Chia Cream!
Buffy Ellen is one of Australasia’s leading plant- based nutritionists and naturopaths, with over 10 years’ experience and an audience of more than 180,000. She is the founder of Be Good Organics, New Zealand’s largest plant-based food blog. After experiencing her own healing journey from Graves’ autoimmune disease, she is now passionate about helping others achieve their very best health.
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