My raw cheesecakes are usually made with fresh seasonal fruits. There's nothing better than enjoying fruit when it's at its best - full of flavour, nutrients and grown locally. This cheesecake however, is embracing the decadent flavour of cacao topped with the gooeyness of caramel. It also has two hidden gems, medicinal mushroom complex and organic ashwagandha powder, both by The Grove. These are completely optional but I would highly recommend you look into them to have as a staple in your pantry. Both are excellent for immune support and aid with physical performance - something we could all use a little help with if you ask me!
I first tried a Mushroom Latte at Matcha Mylkbar in St Kilda. I fell in love with its mild cacao flavour filled with goodness
I don't think I have seen it on a menu since, and so I purchased The Grove Medicinal Mushroom Complex Powder to make it at home myself. It's also great added to cereal, raw treats, smoothies...anything at all really. And despite its name, it doesn't give the food a taste of mushrooms. As for the Ashwagandha, this delicious and lightly malt flavoured powder is known as the Indian Ginseng and is choc full of nutrients and benefits.
I do use superfoods in my recipes, but they are ones I use also in every day life; not just a one off for a recipe to be relegated to the back of the cupboard in a wasteland of product. The ones I use are selected for their flavour as well as their benefits. In this recipe the combined products add a malty and chocolatey deliciousness. But if you don't have them or choose not to buy them, you will just need to adjust the level of liquid ever so slightly. If you decide to check them out, as a Nourish Melbourne member you do receive a 15% discount too!
INGREDIENTS
Base:
1 1/2 cups pecans (or your choice or nuts)
1/4 cup cacao nibs
1 tbsp coconut oil
Cheesecake:
2 cups soaked raw cashews
1/2 cup coconut oil softened
1/4 cup lemon juice
1/4 cup cacao
2 heaped tbsp of thickened cream from the top of a chilled tinned coconut milk
2 tbsp maple syrup (I love the earthiness of this, but use your sweetener of choice)
1 tbsp Ashwagandha
1 tbsp Mushroom Complex
1 tbsp mesquite powder
Generous pinch vanilla salt
Caramel:
4 dates
2 tbsp natural peanut butter
2 tbsp tahini
1 tbsp maple or coconut syrup
1 tbsp lemon juice
Generous pinch vanilla salt
Water may be needed
METHOD
Base:
1. Blend nuts in your food processor together until a flour has formed
2. Add coconut oil and blend until smooth and well mixed then add cacao nibs until combined
3. Press into a spring form cake tin or I use individual muffin tins
4. Freeze while the cheesecake is being made
Cheesecake:
1. Add all ingredients to your Vitamin or blender - I start with the wet ingredients and work up to the cashews being on top
2. Blend until everything is smooth
3. Spoon over the set bases and make a well in the middle for the caramel. Freeze while making the caramel
Caramel:
1. Soak your dates in boiling water for 15 minutes to soften - this allows you to use less dates
2. Wipe out the food processor from the base (no need for unnecessary washing up!) then add all caramel ingredients to the bowl and blend until smooth - you may need to add a tablespoon or two of water to help smooth the caramel and bring it together
3.Once smooth, remove the setting cheesecake from the freezer, fill the divets with the caramel and build up. Alternatively, you can forego the divets in the cheesecake and pipe the caramel on top of the set cheesecakes. Artistic licence!
Enjoy!
If you try this recipe out I'd love to know! Leave a comment below, tag your picture on Instagram or Facebook and use #freyasnourishment so I can see your creations!
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