Kiddipedia
Prep time: 30 minutes / Cook time: 10 minutes / Setting time: 8 hours / Serves: 10
This “Cherry Ripe” Cheesecake is one for the chocolate-cherry lovers. It has a rich, chewy chocolate brownie base, a creamy (vegan) chocolate cheesecake filling topped with a naturally sweet cherry jelly. You would never guess that this recipe is sugar free, dairy free and good for your gut.
This “cheesecake” recipe is loaded with fibre which supports digestion. Good fats are also important for gut health and this recipe has ingredients rich in essential healthy fats including cashews, almonds and coconut. To top it all off, the cherry jelly is made using our Nexba Cherry Cola Probiotic Soda which contains a BILLION probiotics in every can. Yep, you heard that right!
The Good Stuff
Healthy Cheesecake? It’s a thing. This cake has all the elements of your favourite naughty foods yet it is made with 100% healthy ingredients. The highlights? Read on.
Nexba Probiotic Soda. Our new Probiotic Soda range is choc-full of gut-loving probiotics (a billion in each can to be precise!) as well as our naturally sugar free secret Nexba blend, making these sodas the healthiest ‘soft drink’ on the block.
Oats: Oats are known as one of the healthiest grains you can eat. They are a source of fibre which is a treat for your gut, as well as being a source of protein which helps with satiety. If you’re following a strictly gluten free diet, make sure you source gluten free oats.
Almond meal: Almond meal is a gluten free flour made from 100% ground almonds. Almonds have a huge number of health benefits. To name a few… they contain healthy fats, as well as being a source of fibre, protein, magnesium and Vitamin E. Fun fact: soaking almonds enhances digestibility and also makes it easier for your body to absorb the nutrients.
Coconut. This recipe contains a number of coconut-based products including coconut oil and coconut cream. Coconut is a source of good fats, that is, the fats our bodies need to give us energy. Good fats are also a big yes for glowing skin.
Cashews. Cashews contain good fats, as well as being rich in vitamins & minerals including selenium, magnesium and iron. They’re a great protein rich snack and blended with coconut cream, they are a fantastic way to create a creamy taste and texture without using dairy products.
Cherries. Cherries are delicious sweet bites that are jam packed with nutrients. They are a good source of Vitamin C (essential for immunity), as well as fibre and potassium. Importantly, they’re also rich in antioxidants and contain anti-inflammatory properties which promote overall health and wellbeing. Fun fact: Cherries contain melatonin which may help to improve sleep quality. Slice of cake before bed anyone?
Gelatin. Gelatin is a protein that is derived from animals. It is often used in jellies and jams as a thickener. It is packed with collagen which is amazing for the health of your hair, skin and nails. Load me up! If you’re vegetarian / vegan, you can use agar agar as a replacement.
Recipe Ingredients
Brownie Base
1/2 cup gluten free oats
1/2 cup almond meal
1/2 cup desiccated coconut
3 tbsp cacao powder
2 tbsp rice malt syrup
1 tbsp melted coconut oil
2 tbsp hot water
1 tsp vanilla extract
1/4 tsp sea salt
Chocolate layer
1 1/2 cups cashews
3/4 cup full fat coconut cream
1/4 cup cacao powder
2 tbsp rice malt syrup
3-4 tbsp filtered water
2 tsp vanilla essence
1/4 tsp sea salt
1 cup fresh pitted cherries, cut in half (to arrange around the outside of the cake)
Cherry Jelly Layer
250 grams frozen cherries, pitted
375ml Nexba Cherry Cola Probiotic Soda
1 1/2 tbsp powdered gelatin (or agar agar for a vegan alternative)
Method
- Combine all ingredients for the brownie base in a mixing bowl, mix well.
- Press into the base of a greased and lined square spring form cake tin and set aside while you prepare the chocolate layer.
- Combine all ingredients for the chocolate layer in a high-power blender, blend until smooth and creamy (this takes a few minutes).
- Arrange fresh halved cherries around the outside of the cake tin.
- Spoon chocolate filling on top of the base and place in the freezer for 4-5 hours or until firm.
- Prepare the cherry jelly. Combine cherries and Nexba Cherry Cola Probiotic Soda in saucepan. Cover and simmer over medium heat for approx. 10 minutes. Allow to cool for 5-10 minutes.
- Transfer to a blender, blend until smooth.
- Strain and discard any solids, only reserving the liquid. Add powdered gelatin to the liquid and stir until completely dis
- Set aside and cool for 15 minutes.
- Pour jelly on top of the chocolate cheesecake and refrigerate for 2-3 hours.
- Serve with a drizzle of melted chocolate and additional fresh cherries (optional).
Note: Keeps in the fridge for 4-5 days but this cake is best enjoyed fresh.
Serve with:
Serve this Cherry Ripe Cheesecake straight up or with a scoop of dairy-free ice cream. It’s also delicious with an extra drizzle of melted sugar free chocolate. Not for the faint hearted!
