Cake..cake..cake... If you follow me on Instagram, you may have noticed my addiction to desserts and other sweet treats! I always say if I didn’t have such a big sweet tooth I would have no problems. Therefore, I am always experimenting to find healthier alternatives to the usual wheat and dairy, high sugar cakes and chocolates.
My Raw Cheesecake recipe was a real success at my last catch up with my girlfriends and it was all gone in no time. They are literally my food guinea pigs! Everyone seemed to be in food heaven while trying these Raw Cheesecakes and was asking me to share the recipe. Well here it is, I hope you all enjoy it as much as we did and I’d love to hear some feedback from you.
Ingredients:
Crust
200g dried soft figs
120g mixed nuts (almonds, walnuts, pecans)
Pinch of salt
Cream filling:
½ cups (180 g) raw cashews, soaked in water for 5-6 hours
1 large lemon, juiced approx. 50 ml
? cup (80 g) coconut oil, melted
½ cup + 2 tbsp. (150 ml) full fat coconut milk
½ cup (120 ml) coconut nectar or raw honey
Topping:
Chocolate Grenache
Berries
Baobab & Figs
Method:
Add nuts into a high speed blender or food processor and pulse 2-3 times until you have a meal with small bits and pieces of nuts. Set aside.
Add figs to your blender and blend until you have a pasty consistency and it forms into a ball. Remove and set aside.
In a large bowl mix the figs, a pinch of salt and nuts together until it forms a dough. Form a ball and put it into your freezer while you are working on your filling.
Put all ingredients for the filling into the blender and blend until you have a smooth consistency. It should be creamy and look similar to whipped cream but slightly runny. Set aside.
Take your crust out of the freezer and start pressing it in a standard size cake tin just as you would do with any other dough. Make sure it is all even. Take the cream cheese filling and slowly pour it over your crust, making sure it is all even. Put the cake tin back into the freezer and allow to set for a minimum of 1 hour.
Now decide on your topping:
Berries topping - I simply used 2 cups of frozen berries, put them into the blender, blend until you have a smooth consistency. Add on top of your cream layer and allow to sit in freezer for another hour.
Chocolate grenache
1 cup melted coconut oil
1 cup raw cacao powder
1 cup raw carob powder
½ cup coconut nectar
Mix all ingredients together in a small bowl and pour over the cream filling. Allow to set in the freezer for 1 hour.
Baobab fig topping
½ cup melded coconut oil
5tsp baobab
3 fresh figs, sliced
In a small bowl mix the ingredients. This consistency should be slightly runny but also a little pasty. If it’s too runny add a little more baobab. Pour over the cream filling. Decorate with fresh fig slices and allow to set in freezer for 1 hour.
Note: before adding any of the above toppings make sure that your cream cheese filling has hardened. Otherwise if it still soft both components will mix.
Optional: you can set them out for 10 minutes before serving to soften, but I also like them frozen. Tastes more like an ice cream cake that’s creamy with a crunchy base!
Stephanie is a Holistic Nutrition and Metabolic Balance Coach, visit www.naturalnutritiondubai.com. Follow her on Instagram Stephanie.Pech.