Tuesday, 5 March 2013

Playing it Raw

We first met the Funky Pie Baker, once upon time here in the lil’ Funky Pie Shop across the street from where We called home.

We swear He was 19...
Or maybe 21...
But, definitely not just about to turn 32.


Hot on his trail one evening, We believe He may have let his secret of youth slip....

FPB:

I’m going to Raw picnic at Tamarama with some friends tonight.
I can’t wait to play!


Wait a tic...

Wasn’t ‘play’ an extinct expression reserved solely for kiddies on the hopscotch courts? Play couldn’t still exist, could it? What about this recently discovered, yet originally founded raw food diet? Is there something in pretending fire hasn’t yet been invented? Maybe with a combination of play and raw parties, we can slip back to a simpler time, free of pots & pans and first degree oven burns. Okay FPB, for the sake of premature wrinkles, We’ll give your game a try.

Here’s our Blackberry BS Cheesecake Recipe, perfect for after play.

PLEASE, PARDON OUR POTTY MOUTHS.  OUR PARENTS AREN'T TOO PLEASED WITH US EITHER.

CRUST

1 cup pecans
5-10 pitted chopped dates
pinch of salt
squirt of maple syrup or agave

In a blender, combine the pecans, salt and syrup. Add in pitted dates a bit at a time & blend.

When mixture is sticky & can hold together, it's-a-good-to-go.

In a spring form pan or pie dish, press in the pecan base & place a few blackberries around the edge for a fun & fancy decor.

Refridgerate for 30 minutes to set.


BLACKBERRY SYRUP

2 cups of washed blackberries
Squirt of sweetner of choice (syrup, agave, etc.)

Blend ingredients until liquidy, then pass through a strainer to remove those pesky seeds.

Set aside.

'CHEESECAKE' FILLING

2 cups raw cashews (Soaked in water for at least 1 hour. Then drain before using.)
Splash of vanilla extract
Juice of half a lemon
1/4-1/2 cup of almond milk
1/4-1/2 cup of coconut oil
2-3 spoonfuls of sweetner (optional)

In a blender, crush the cashews, 'til a cream cheese texture is created.

Add in your vanilla, lemon juice, almond milk and coconut oil, a bit at a time, making sure the mixture doesn't turn into a thick & chuncky milkshake. No worries though if it does. You can always pass it through the strainer.

Using half the mixture, spread along top of the crust and set in the fridge.

With the remainder of the cashew mix, combine with 1/2 to 3/4 of the blackberry syrup. Spread on top of first layer & set in fridge for 30 minutes to an hour before serving.

Decorate your cake with extra blackberries and remaining syrup.

Then, sit, serve and smile.

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