Eight hundred young women are diagnosed with breast cancer every year in Australia, and 7 women lose their life to breast cancer every day.
I am heartbroken at the loss of a very special friend who helped me navigate my way through my own breast cancer journey. A new wife and mother, a daughter, sister, niece, cousin, friend and inspiration to so many, there a no words to describe the pain and injustice of having her taken from us well before her time.
I am proud to be supporting the National Breast Cancer Foundation (NBCF) in its efforts to reach its goal of zero breast cancer deaths by 2030, and to improve the support, treatment and outcomes for the 1 in 8 women who will be diagnosed with breast cancer in their lifetime.
If you want to #ShowYourSupport for life changing breast cancer research, go to www.nbcf.org.au for ideas or to donate.
This heavenly, fresh activated cashew cheesecake recipe was crafted with love by the divine Alice Nicholls of The Whole Daily in support of breast cancer awareness month. It’s raw, gluten, refined sugar free and vegan.
YOU WILL NEED:
1 1/2 cups raw walnuts
1/4 ground sea salt
20 regular dried dates dates, chopped
1/4 cup raw cacao nibs
2 cups raw cashews, soaked overnight (or at least 3 hours)
1/2 maple syrup
1/2 cup melted coconut oil
Juice from one lemon
1 teaspoon vanilla extract or vanilla bean paste
1/2 tsp ground sea salt
1 x 250g punnet of fresh strawberries, hulled
WHAT TO DO:
Prepare a 20cm round springform cake tin by lightly greasing and lining with baking paper.
To get your crust ready, soak the dates in boiling water for five minutes and drain. Pulse nuts and salt in a food processor until roughly chopped and add dates. Pulse until it all comes together in a ball. Press mixture evenly along the bottom of a round 20cm springform cake tin. Place in the fridge while you make your cheesecake filling.
To prepare your cheesecake, pulse soaked and drained raw cashews in a food processor (or high powered blender – I use the Vitamix and it gives a really smooth consistency perfect for raw cheesecakes). Add the strawberries, lemon juice, vanilla extract/paste, salt and maple syrup and blend, making sure to scrape down the sides of the blender or food processor.
With the blender or food processor still running (if possible) add the melted coconut oil in a stream.
The filling will seem runny or like a thick smoothie. This is okay, it will set firm. Cover the top with plastic wrap and place in the fridge to set for at least 3-4 hours.
Slice and serve.