Receta Recipe For Raw Cheesecake
I believe fully in eating whole foods and not eliminating any one food group, unless totally necessary. For those of you who have followed this blog for a long time, you will know that I am sucrose intolerant. For ease sake, I use the term sugar free when I don’t use sucrose in a recipe. I always substitute my sucrose with fructose, which to be clear, is a fruit sugar. I was recently verbally attacked for this, but I am sticking to my guns by using the words sugar free as today, sugar is commonly associated with sucrose. For people who are lactose intolerant, this raw cheesecake recipe will be perfect. The recipe does not make use of any dairy products. The original recipe calls for agave syrup, which is another sugar substitute. This nectar is locally grown and sweeter than honey but has a very high fructose content and so does not feature in my kitchen at all. I replaced the agave with honey, from local bee hives. The flavour of the honey is determined by the nectar source, and my most recent purchase is Black Ironbark which is truly amazing.
Raw Cheesecake
Raw Cheesecake All Rights Reserved: Adapted from Rawlicious page 188
70g almonds 60g pecans 30g honey 15g coconut oil 1.25mls vanilla powder 0.625mls salt 5mls lemon juice 15g cocoa powder 70g cashew nuts 60g macadamia nuts 40g coconut oil 2 guavas, peeled if you want to 50g honey 15mls lemon juice 1.25mls vanilla extract Gooseberries for decoration
Place the nuts into a bowl and cover with water Leave to soak for 2 hours Drain and place into a food processor Add the rest of the ingredients and process until as fine as your machine can get them Grease your loose bottomed tart tins Place the mixture into the tins and press down Place into the fridge while you make the filling Place the nuts and coconut oil into a food processor Blend on high until fine Add the rest of the ingredients and process until everything is combined Pass through a sieve spoon the filling onto the bases and place into the fridge Once set decorate with gooseberries before serving 3.3.3077
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Blog-checking lines: For the August challenge Susan from The Kiwi Cook dared us to make healthy and wholesome raw ‘cheesecakes’ with no cream cheese in sight!
What I blogged August 14:
Tandy
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.