As you heard on ‘Healthy Options’ Radio Show at freshfm.net, Saturday Feb 10th, 2018.
Recipe is from www.talesofakitchen.com
- 100g almonds
- 90g dates
- 250g cashews, pre-soaked 2-4 hours
- 20g softened coconut butter
- 50g melted coconut oil
- 10g fresh ginger, peeled
- 10g fresh turmeric, peeled
- 30g lemon juice
- 75g maple syrup
- 1 cup water
- 50g dates
- 15ml melted coconut oil
- 8g fresh ginger, peeled
- 1/2 cup water
- Add the nuts in the base ingredients to a food processor and blitz until you get a coarse crumb texture. Then add dates a few at a time until sticky and crumbly. Test between fingers to see if it sticks together.
- Press the mix into mini cheesecake moulds or muffin tins, lined with gladwrap. You can also make one larger cake, in which case use a deep flan tin, lined with glad wrap.
- In a blender put the ginger, turmeric, lemon juice and water and blitz until well mixed, with no bits of ginger or turmeric left.
- Add the rest of the ingredients for the filling and process until you get a very smooth, silky cream. Spoon this onto the bases and put in the fridge (or freezer) to set.
- To make the caramel put all ingredients in blender and process until very smooth and light.
- Spoon the caramel on top of the cheesecakes when ready to serve.
- Top with an almond & cranberry crumble using the base method above.
NOTE: coconut butter can be found in some local stores or make your own. Use white coconut meat from the brown coconuts. Place in food processor with a little of the coconut water and blend till thick.
- 1/2 cup dry nuts – walnuts, almonds etc
- 1/2 cup dry nuts – almonds, brazils, hazelnuts
- (1 cup dry nuts altogether)
- 3/4 cup dates, cranberries, prunes or raisins
- pinch salt
Blitz nuts in a food processor till crumbly
Add dates or dried fruit a few at a time till fully mixed in
Store in fridge and use for anything eg a topping for this cheesecake or make a morning parfait in a tall glass layered up with coconut or greek yoghurt in base, followed by crumble, followed by fresh seasonal berries. Yum !