Merrymaker Moment
25 Feb

Merrymaker Moment

I had to do it. If the name “Salted Caramel Cheesecake” doesn’t tempt you enough the images of it on The Merrymaker Sisters website surely will! These ladies are super talented and certainly have some of the best taste buds around!

I made it and before you could scream the words, “It’s Paleo so it’s kinda good for you” it was gone. It’s cakey goodness certainly made its way into the bellies of everyone in the office.

I say “kinda good for you” because it still has sugar and fat. Natural sugar and fat though… but still… Don’t eat the whole thing in one sitting. You can have too much of a good thing.

Drumroll…

recipe imageFIXED

Equipment

Vitamix 2L wet container

Ingredients – for the base

  • 1 cup walnuts
  • 1 cup shredded coconut
  • 1/2 cup dates, soaked in water for 24 hours
  • 2 Tbsp coconut oil
  • 2 Tbsp raw cacao powder (or carob)

Ingredients – for the filling

  • 2 cups cashews, soaked in water overnight
  • 1 cup coconut milk
  • 1 cup dates, soaked for 24 hours
  • 1/3 cup coconut oil
  • 1 tsp pink Himalayan sea salt
  • 1 tsp vanilla paste

Method

  1. Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil.
  2. Start making your base.
  3. Place the base ingredients into your 2L wet container in the order listed above and secure lid.
  4. Select variable 1. Turn the machine on and quickly increase the speed to 10, override to HIGH.
  5. Use your tamper effectively to press the ingredients down to the blades.
  6. Stop blending when you have a mouldable dough.
  7. Press the base in to the cake tin, making sure you press it out evenly, covering the entire base.
  8. Place into the freezer and start to make your filling.
  9. Drain and rinse your cashews and place them into your 2L Vitamix wet container along with the coconut milk, dates, coconut oil, salt and vanilla.
  10. Select variable 1. Turn the machine on and quickly increase the speed to 10, override to HIGH.
  11. Use tamper effectively to press the ingredients down to the blades. Blend until nice and smooth.
  12. Take the base out of the freezer and pour the filling on top of the base.
  13. Shake the tin to even out the top and place the cake in to the freezer for around 1 1/2 hours or until set.
  14. Now to make some of The Merrymaker Sisters’ Paleo Chocolate! You will only need to make half.
  15. Once you have finished making your Paleo Chocolate, take the cake out of the freezer and let it sit for 10 minutes.
  16. Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
  17. Drizzle with your freshly made paleo chocolate!
  18. Cut in to slices with a hot knife and store any left overs in an airtight container in the fridge or freezer.

Yet another amazing #merrymakermoment!

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