If you’ve been reading my blog for a while (certainly if you follow me on instagram!) you’ll know that I have a bit of a thing for coffee. I also love being healthy, detox regularly and generally try to eat clean. A modest contradiction, I know, I know, but forgive me because it’s part of my long-winded story about how I connected with naturopath and raw-cake maker extraordinaire Jules Galloway.
I was at Sparrow – all hail Bangalow Sparrow coffee – one morning about a year ago and randomly started talking vegan / gluten free cakes with the barista. His name was James and after our chat he told me I should connect with his wife, Jules. He scribbled her web address on a napkin and off I went. A few months later, after bonding over old labradors on instagram, Jules and I finally met up. We had both attended the ProBlogger conference on the Gold Coast with a few other local bloggers and creative entrepreneurs, and our little group started meeting for irregular-but-theoretically-weekly coffee fixes.
We got on well, and it seemed natural that we would eventually collaborate!
Ummm, and by collaborating I mean she made an awesome raw cake and I ate it. Haha. Luckily I photographed it first ;) She also kindly wrote up the recipe and today we are sharing it – and these images – on both The Beautiful Lens and her blog, JulesGalloway.com.
Oh, I should also mention that Jules’ husband James has his own business called Surly Jim’s Coffee Co. and I got to try his cold-brew the day I shot this cake (see my insta-love here and here) which was cool because, full-circle. #itallcomesbacktocoffee
But enough back-story, you want to know how to make a raw cake, right? Turn on your coffee machine and let Jules ease you into it…
RAW BANOFFEE CHEESECAKE
Recipe by Jules Galloway
- 1 cup raw macadamias
- 1 cup desiccated coconut
- 1-2 tsp virgin coconut oil, liquid
- 2 large bananas
- 2 tbsp lemon juice
- 3/4 cup coconut cream
- 1/2 cup coconut nectar
- 1/2 cup virgin coconut oil, liquid
- 1 1/2 cups raw cashews, soaked in water for 2 hours and then drained
- 3/4 tsp vanilla powder
- 1 cup raw almonds
- 6 medjool dates, seeds removed
- 6 tbsp raw cacao powder
- 1 tbsp coconut nectar
- 3/4 cup raw almonds
- 1/2 cup maple syrup
- 50g cacao butter, melted gently in a double boiler over a low heat
- 1/4 cup virgin coconut oil
- 1/4 tsp vanilla powder
- 6 medjool dates, seeds removed
- 2 tbsp almond milk
- A handful of goji berries and edible flowers (we used pineapple sage)
- Using a food processor with an “S” blade, process the macadamias and desiccated coconut until they resemble a fine biscuit-like crumb.
- Add 1 tsp of the coconut oil and process until slightly sticky. If the mixture is not coming together, add the other tsp of coconut oil and process again
- Press the mixture into the bottom of a 22cm springform tin.
- Slice your banana lengthways into thin strips, brush with lemon juice, and then lay them on top of your base, so that it’s fully covered.
- Next, pop all the ingredients for your filling into a high speed blender (or food processor) and blend until silky smooth. Pour over the banana layer, tap the tin gently to remove any air bubbles, cover and pop into the freezer for 2 hours.
- To make the choc balls, use a food processor and process the almonds until they reach a fine powder.
- Add the dates, cacao butter and coconut nectar and process until it becomes a fudge-like consistency.
- Roll into balls of various sizes, ranging from 1cm to 3cm in diameter.
- Once the cheesecake has set hard, make the toffee sauce. Blend or process your almonds until they reach a nut butter-like consistency. Add all other ingredients and blend until smooth.
- Spoon or pipe dollops of the toffee sauce onto the cake, and use it to stick the choc balls in place.
- Keeps in the freezer for up to 6 weeks. Defrost for about 15-20 mins prior to serving.
- Garnish with goji berries and edible flowers, to serve.
Let’s talk food in the comments below! XO
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