At one stage in my life, I thought it would be a fab idea to paint my entire room purple with black trimmings. Why? Well who knows what goes through a teenager’s mind really, but I guess I’ve always been one for going slightly overboard when I fall in love with something. It just so happened that throughout my teens, that love was for the colour purple.

Since my barney-esque purple room encounter, it’s safe to say I’ve steered very clear of the colour in all its beautiful forms. It is very true that you CAN have too much of a good thing and I really overdid it. Though my old room is still the same ol’ colour (I think part of mum hoped there was still a chance I may move back in if she kept it just as it was… it’s only been 10 years afterall), I have finally come to love the colour again. That being said, the past few weeks have been all about purple… blueberries (they are totally purple!) on my porridge, purple carrots in my juices and acai & maqui berry in my smoothies. What do you get when you mix purple with green in a smoothie? Funny looks from people, that’s what!

I have to give credit where credit is due to my new obsession with the amazing tasting purpleberry – MAQUI. Loving Earth (quite possibly the best company in the world!) introduced me to my new fav through their superfood luvju bars (oh my word, you must try the maqui, acai and cacao superfood bar… it is D.I.V.I.N.E!). So, on Sunday arvo when I was craving me some healthy dessert, I decided get my purple on and this is what happened… a raw vegan lime ‘n maqui berry sheezecake EXPLOSION! All the purple and all the taste with absolutely no guilt – that is, until you eat the entire cake. Oops.

What you need:

Equipment/utensils…

High speed blender and/or food processor

Springform cake tin

A whole ‘lotta love (my not-so-secret ingredient)

For the crust…

1.5 cups activated almonds

4 tablespoons desiccated coconut

Pinch of cinnamon

Couple of pinches of Celtic sea salt

1/2 cup pitted medjool dates (packed tightly)

2 tablespoons coconut oil

1 teaspoon vanilla extract

For the Filling…

3 cups cashews

¾ cup lime juice (from 6 – 7 limes)

2.5 teaspoons maqui berry powder

½ teaspoon lime zest/peel

¼ cup raw honey

½ cup coconut oil

½ cup almond milk

1 pinch of salt

1 teaspoon agar agar powder

How to make:

For the crust… place dry ingredients (except 2 tablespoons of dessicated coconut) into a food processor and blend until roughly chopped. Leave food processor on and feed through wet ingredients and dates. Process until finely chopped. Sprinkle the remaining 2 tbls of desiccated coconut evenly across the bottom of the cake tin then firmly press the crust onto the pan. Place into the fridge to set.

For the filling… place wet ingredients into a high speed blender first, then top with the remainder of ingredients and blend like crazy until nice and smooth. Pour over base, decorate with a sprinkle of maqui & desiccated coconut and place into the fridge for a few hours or overnight to set.

YUUUMMM….

BARNEY LOVES YOU…

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