When the power of berry smoothies and bliss balls combine, you get an all time slice that is so nutrient dense that the smallest piece is filling and your little one will love it. I was craving berry cheesecake in the weekend and my mum always says to me “if it’s good enough for the goose it’s good enough for the gander”…I’ve always had a rule that I only eat treats around Maggie that I am prepared to let her eat so from there..smoothie slice came about.
You will need…Filling:
2 1/2 cups Cashew nuts (soak for 2-4 hours), 2 1/2 cups of Berries of your choice (fresh or thawed), 1 cup coconut oil, 3 t nutritional yeast, juice of 1-2 lemons, 1/4 cup rice malt syrup (or sweetener of your choice, maple syrup would be lovely), pinch himilayan mineral salt.
Bliss Ball Base: You could use any bliss ball recipe that you love. We used the below:
6x dried apricots (soaked for at least 15mins), zest of a lemon (grated), 3/4 cup ground almonds, 1/2 cup coconut thread, 1/4 cup pumpkin seeds, 1/4 cup sesame seeds, 1/4 cup sunflower seeds, 1/4 cup coconut cream (I only ever use macro organic coconut cream or ayam brand full fat.
To Make: Get the cashews soaking well in advance as they take 2-4 hours then make the base first. Grease and line a 20cm tin (square or round) with baking paper, In the food processor add all of the seeds, coconut thread, lemon zest and dried fruit. Pulse to a crumble and then add ground almonds and coconut cream. If too wet, add more ground almonds, if too dry add more coconut cream. Press the base into the tin and refrigerate while you make the filling.
To make: Filling: Rinse cashews thoroughly and drain them. Place rinsed and drained cashews in the food processor with salt, lemon juice, nutritional yeast, rice syrup and vanilla and blend on high until there are no lumps at all. you will need to stop and scrape the sides a couple of times. add more lemon/yeast/sweetener to taste. Pour all of the filling in to a bowl. Place berries in the food processor now and blend until smooth. Add half of the filling back in to the food processor with the berries and blend well. Pour the saved half of the filling over the bliss ball base and then pour the berries half on top. Smooth out on top and cover the tin. Place in the freezer for 4 hours. Once frozen it won’t take long to thaw to cheesecake consistency. Store in fridge or freezer depending on the texture you prefer for your cheesecake.
This recipe could be made into a green smoothie slice easily by using one cup of berries and one cup of spinach and half an avocado for the filling. You may just need to add a bit more sweetener. Add it to taste.
As it’s so satiating, there will be plenty for the freezer stocks leftover…lucky coz the ingredients for this one don’t come terribly cheap 😉
xx. Aunty Lonnie