more recipes to come soon....
'Cheese' Ingredients:
Blend the cashews, zucchini, lemon, honey, coconut oil, vanilla, sea salt. Add more lemon juice or honey if you feel it needs more lemon flavour or sweetness. Press the crust ingredients into an 8” or 9” spring form pan. Pour the mixture onto the crust. Place in the freezer for 2 hours to set. Once it’s set, add the raspberry coulis and place in the fridge until it’s time to serve. Remove the whole cake from the spring form pan and place on a serving platter. If you let it sit too long at room temperature it will start to go limp so eat right from the fridge. It will keep well in the fridge for several days, mine never does last that long, it gets eaten with 24 hours. ;)
Crust Ingredients:
Place nuts & seeds in the food processor and process until coarsely ground. Add the remaining ingredients until the mixture resembles coarse crumbs and begins to stick together.
Topping:
Blend fruit and sweet item plus just enough water to get it going in the blender. Once it’s blended add chia seeds and mix lightly, this will thicken the coulis and make it a bit firmer. Now you have a couple of options: Either pour the entire fruit topping on the cheesecake and spread it evenly and then place it in the fridge or freezer to set or drizzle some on each individual piece as you serve. Decorate with some whole berries around the rim.
Variations:
Oh, the possibilities!!!
- 2 cups chopped cashews (soaked for at least 2 hours)
- 1 zucchini (peeled)
- zest of 1 to 2 lemons
- ½ cup lemon juice
- 1/4 cup honey or maple syrup
- ½ cup coconut oil (lightly warmed by putting jar in a bowl of hot water so it melts)
- ½ teaspoon vanilla
- dash of sea salt
Blend the cashews, zucchini, lemon, honey, coconut oil, vanilla, sea salt. Add more lemon juice or honey if you feel it needs more lemon flavour or sweetness. Press the crust ingredients into an 8” or 9” spring form pan. Pour the mixture onto the crust. Place in the freezer for 2 hours to set. Once it’s set, add the raspberry coulis and place in the fridge until it’s time to serve. Remove the whole cake from the spring form pan and place on a serving platter. If you let it sit too long at room temperature it will start to go limp so eat right from the fridge. It will keep well in the fridge for several days, mine never does last that long, it gets eaten with 24 hours. ;)
Crust Ingredients:
- 1 cups raw nuts & seeds (any combo: walnuts, almonds, pumpkin seeds, hemp seeds)
- 1/4 cup unsweetened shredded dried coconut
- 1/4 teaspoon salt
- 1/2 cup raisins
- 1 to 2 tbsp. coconut oil (to help the crust stick)
Place nuts & seeds in the food processor and process until coarsely ground. Add the remaining ingredients until the mixture resembles coarse crumbs and begins to stick together.
Topping:
- ½ cup raspberries, blueberries or strawberries
- Something sweet: honey, maple syrup, soft dates
- 1 to 2 tbsp. of water to get it going in the blender
- 1 tbsp. chia seeds
Blend fruit and sweet item plus just enough water to get it going in the blender. Once it’s blended add chia seeds and mix lightly, this will thicken the coulis and make it a bit firmer. Now you have a couple of options: Either pour the entire fruit topping on the cheesecake and spread it evenly and then place it in the fridge or freezer to set or drizzle some on each individual piece as you serve. Decorate with some whole berries around the rim.
Variations:
- Instead of lemon, use orange or lime.
- Add some essential oil of lemon for extra splash of flavour
- 3 layers of colour: save ½ of the 'cheese' and blend it with the fruit topping so you have 2nd layer of cheesecake that is coloured. Then cover with berries.
- Full coloured cake: Blend some berries with the entire 'cheesecake' mixture so then entire cake has colour. Top with a berry sauce or berries.
- Chocolate cheesecake: omit the citrus and add ¼ or more of raw cacao
- Make individual mini cheesecakes in muffin tins
Oh, the possibilities!!!
