But
what about the cream? Cream cheese???
Nope.
Drum roll, please.
*imaginary crowd obliges with a drum roll*
*imaginary crowd obliges with a drum roll*
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Photo sourced from internet |
Cashews:
those tasty little critters are more versatile than you might think...
Also, I obviously can't use a knife properly and my food processor isn't all that impressive. But you get the idea.
I was really apprehensive when I started making this… I thought "surely this isn’t going to work", but my worries were unfounded – the end result was spectacular! It felt like velvet on the tongue and the taste buds around the various papillae most certainly approved. Over-consumption of this cake can be justified by “it’s healthy!…er” which is not a quality many cheesecakes around the place can boast.
Food
like this makes me wonder why people continue to bother with some of the
traditional stodgy and artery-clogging foods that are so prevalent in today’s society.
I suppose it ultimately comes down to cost. It wouldn’t be feasible for me to
make desserts like this all the time with good quality food, and in particular
nuts, being as expensive as it is. For some reason John Lennon’s ‘Imagine’ has
popped up a few times over the last couple of days when I’ve had my mp3 player
on shuffle and I really do wish the human race could, as a collective, imagine:
imagine that there are no countries; imagine that there is no greed or hunger;
imagine that all the people share the world. But such topics are probably best
left for another day. So without any further ado, I present….
Ingredients:
Crust:
½ cup raw almonds
½ cup soft dates
¼ tsp salt
Filling:
1 ½ cups raw cashews, soaked overnight
Juice of 2 lemons
½ cup raw almonds
½ cup soft dates
¼ tsp salt
Filling:
1 ½ cups raw cashews, soaked overnight
Juice of 2 lemons
1
tsp vanilla extract
1/3 cup raw coconut oil
1/3 cup raw honey (or agave)
1 cup frozen blueberries, thawed
Directions:
1/3 cup raw coconut oil
1/3 cup raw honey (or agave)
1 cup frozen blueberries, thawed
Directions:
1.
Place the almonds, dates and salt in a food processor and pulse until the crust
has reached your desired consistency. The way to test whether or not the crust
is ready or not is to scoop out a tiny bit of the mixture and roll it in your
hands – if it sticks together, then it’s perfect. If it crumbles, try adding
some more dates.
2.
Scoop put the crust mixture and press it into a 7” spring-form pan so that it
is relatively even throughout the whole base and the edges are well-packed.
3. Thoroughly
rinse the food processor and in it, place all the filling ingredients except the
blueberries (make sure the food processor is a powerful one!). Blend on high until a very smooth consistency
is achieved… unless you like chunky cheesecakes, in which case you are more
than entitled to blend it for a shorter period of time.
4. Pour approximately two-thirds of the filling mixture out onto the crust use a spatula to smooth it out. Add the blueberries to the filling remaining in the food processor and blend. Pour the blueberry layer over the first layer and smooth it out with a spatula.
5.
Place the cheesecake in the freezer until it is solid. Take it out to thaw for
about half an hour before serving and return any leftovers *cough* back in the
freezer.
Unfortunately this recipe doesn't really lend itself to using fresh produce from the garden (apart from the honey!) but I believe that there are quite a few raw cheesecake recipes out there, some of which may even manage to incorporate a veggie or two... I’m extremely
keen to try some different variations of this spectacular dessert so I’ll keep
you posted!
Aha,
geddit?! “Posted”… ‘cause it’s a blog.
Hmm
time I shut up methinks.
- Matilda
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