I finally made (well sort of finally made) this most scrummy raw food dairy-free, wheat-free and sugar-free cheesecake that my brother's girlfriend introduced to me in the summer. Very easy to make, even for me, although Mum did take over as she gets very impatient with my efforts in the kitchen!!!
Yummy indeed. Although I guess we should remember that while it is dairy, wheat and sugar free, it does contain a lot of fats and while these may be deemed "good" fats, they still put a lot of pressure on the liver (read Barbara Wren and her fabulous books on cellular awakening/into the light" for more on this) so save as a treat.
Happy making and eating!
Makes one 7” cheesecake
½ cup Brazil nuts
¼ cup almonds
¼ cup dessicated coconut
1 tablespoon cacao or carob powder (both hard to find in Gsy so used 85% plain choc)
2 – 4 dates (stoned) – depending on size
1 teasp raw agave nectar or honey
Blitz in food processor until crumbly – the mixture should stick together when pressed between your fingers. If it doesn’t either add a little water or more honey. Press into bottom of 7” springform tin or similar container.
2 cups fresh or frozen fruit (the original recipe called for blueberries but I have also made it with mango and loganberries. I think apricots, nectarines etc would work as well)
1 cup cashews, finely ground
¼ cup + 2 tablespoons melted coconut oil
2 tablespoons melted cacao butter (hard to find in Gsy but internet gave good quality white chocolate as an dairy alternative or more coconut oil if non-dairy)
¼ cup raw agave nectar or honey
1 tablespoon lemon juice
Large pinch salt
Blitz in blender until smooth and creamy. Pour over the crust and chill until ready to serve.
Sauce - Optional
You could make a sauce to go with it using perhaps one cup of the same fruit and a small amount of honey – blitzed.
I have used some of the fruit to decorate the top i.e. whole blueberries on the blueberry one and sliced mango washed in lemon juice on the mango one etc.
It doesn’t take long to set and seems to keep for several days. However, keep in the fridge until just before serving as, because the coconut oil is the setting ‘agent’ it becomes less solid if allowed to get too warm.