Here at Riboudin Retreats we LOVE our food. One of the biggest but most fun challenges of setting up the retreat centre has been the
FOR THE CRUST
450g medjool dates (pitted)
50g roughly chopped almonds
50g desiccated coconut
1 lemon juice + zest
2 tsp turmeric
FOR THE FILLING
300g cashew nuts
200g of frozen mixed berries (we used red & black currents because we had so many in our garden but feel free to have a play with what's in season)
2 frozen over ripe bananas
2 lemons juice + zest
100ml orange juice
4 tbsp of raw honey
1 tbsp maple syrup
1 tsp turmeric
This recipe requires a little bit of prep which is really easy to do the night before. Pop your bananas, peeled and chopped in the freezer. If you've a glut of fresh berries from your garden like us pop these in the freezer too, otherwise a bag of ready frozen berries of your choice works great also. Finally put your cashew nuts in a bowl of water to soak over night.
Lets start with the crust, put your dates in a bowl of hot water to soften for a few minutes and put your chopped almonds to one side. Meanwhile put all the other crust ingredients into a food processor. When your dates are ready, drain them and add to the food processor keeping the water just in case you need to add any liquid later on. Blend the ingredients until it forms a sticky mixture, if it seems a little dry add 1 TBSP of water at a time from the soaked dates, or if you like things extra zingy you can add some more lemon juice. The mixture will be very sticky so I use wet hands to press it into a cake tin lined with baking paper.
When your cake tin is lined with the mixture sprinkle the chopped almonds over the base, this gives your cheesecake base that lovely little crunch. Put your tin in the freezer whilst we make the filling.
The wow factor of this dessert comes from the beautiful contrasting layers of the filling. We start with one mixture and then divide in two to give us our different flavours. Drain your cashew nuts and place into a food processor. Add your bananas, orange juice and honey and blend together until smooth and creamy. You're now ready to divide. Put 1/3 of the mixture to one side then to the remaining mixture add the lemon juice + zest and the turmeric and give a final blitz in the processor until super creamy. Taste for flavouring, depending upon the size of your bananas and lemons you might want to add a little more lemon juice. Pour the filling over the base layer, spread evenly and pop back in the freezer to chill for about 20 - 30 minutes.
Meanwhile move onto your top layer. To the remaining mixture add your berries and the maple syrup and blend in the food processor until smooth. If your lemon turmeric layer seems firm to touch add your berry mixture on top and spread evenly. Place your cheesecake back in the freezer and leave to set for a few hours until firm.
Remove from the freezer about 15 minutes before serving. Top with fresh berries and we like to serve ours with a little berry compote on the side.