The Benefits of Activating Nuts and a Raw Raspberry & White Choc Cheesecake Recipe

As far as nutrient-dense foods go, nuts and seeds are pretty high on the list. They are rich in protein, healthy fats, fibre, vitamin E and minerals. They also make an easy, portable and filling snack. What more could you ask for out of a snack? The problem is, your body may not be getting the full nutritional potential of nuts or seeds.

Nuts and seeds contain both phytic acid and enzyme inhibitors. Whilst these are necessary for nuts as a natural in-built system designed to ensure they survive in their natural environment, they are not so compatible with the human body. Phytic acid binds with minerals (such as calcium and magnesium) and prevents our bodies from absorbing them. Enzyme inhibitors can interfere with our natural digestive enzymes which further reduces our ability to assimilate nutrients. Given how nutrient-dense nuts are, it’s such a shame that so much of their goodness is essentially ‘locked up’ by enzyme inhibitors and phytic acid. So what can we do about it?

ACTIVATION! Activating nuts and seeds stimulates the early germination and sprouting process within the nut and seed. This has a twofold benefit; firstly, enzyme inhibitors are disarmed so that the plant can begin its next stage of growth. At the same time, phytic acid levels drop as the nut taps into this energy store in preparation for its impending growth spurt. This means that the substances which block nutrient absorption are disabled, whilst the other beneficial nutrients remain intact. We end up with a delicious, nutritious snack that our bodies can easily digest and absorb!

So exactly how do you activate nuts and seeds? Here’s a quick guide:

1. Pour 2 cups of nuts and seeds into a large bowl.

2. Cover your nuts and seeds with filtered water mixed with sea salt (most nuts need approximately 2 teaspoons of salt).

3. Ensure the nuts and seeds are completely submerged in the salt water and leave them to soak for 12-14 hours.

4. After soaking, strain away the excess water.

5. Place nuts and seeds on baking trays or dehydrator racks.

6. Slowly roast the nuts and seeds at a very low heat (150°F/65°C) in an oven or dehydrator for 12 to 24 hours (the roasting time will vary on the nut you are using).

7. The nuts are ready when they are completely dried out and crunchy to taste.

This is a long process and definitely not something we all have time for. Fortunately, nuts and seeds are now available pre-activated in most health food stores. If you’re in Australia and want a top-quality and affordable activated nut brand, my favourite is ‘The Activated Nut Company’.

Now for a delicious way to showcase your activated nuts: a raspberry & white chocolate cheezecake. Creamy white chocolate with a fresh raspberry hit – the perfect guilt-free treat to suit all tastes.

Raw Raspberry & White Chocolate Cheezecake

INGREDIENTS

Crust 

• 2 cups almonds

• 1/3 cup raw cacao powder

• 1 teaspoon vanilla powder

• 3 fresh Medjool dates

• 2 tablespoons coconut oil, melted
  

First Layer

• 1.5 cups raw cashews, soaked overnight and rinsed

• ½ cup cacao butter, melted

• 1/3 cup coconut oil, melted

• ½ cup maple syrup (depending on how sweet you like it)

• ½ tsp vanilla powder
  

Second Layer

• 1.5 cups raw cashews, soaked overnight and rinsed

• 2 cups fresh or frozen raspberries

• ¼ cup coconut oil, melted

• ¼ cup coconut milk

• ¼ cup maple syrup (depending on how sweet you like it)

• ½ tsp vanilla powder

METHOD:

For the crust, place the almonds into a food processor and process until a fine crumb is formed. Add the dates, vanilla and coconut oil and process until well combined.

Press crust firmly into the base of a 20cm spring form cake tin.

Place the base into the freezer while you make the filling.For the first layer, process all ingredients in a high-speed blender until smooth and creamy.

Pour the filling on top of each of the base and place back in the freezer for at least 2 hours.

Once the first layer is solid, process all ingredients for the top layer in a high-speed blender until smooth and creamy.

Pour the mixture on top of the first layer and place back in the freezer for two hours until firm.

When ready to serve, leave to defrost for 20-30 minutes before slicing.