Raw Strawberry cheesecake (cashew cream cake) with cacao sauceĀ 

So…….after posting pictures on my Facebook, Twitter and Instagram accounts, of my various healthy food creations. I have been inundated with numerous requests ,(some people have begged)  to make a recipe book, or post the recipies for my creations.  I have decided to add a section to my blog . Aptly  named , Food for thought.

The first to get the ball rolling, is by far one of my favourite desserts . 

Those who know me , know I love cheese cake. But since diagnosis, I have cut out dairy (still can’t cut eggs though) from my diet due to the health implications it can have, on my disease. But I will go out on a limb and say this cake Is as good,if not better than a lot I have eaten in the past. 

Being a raw vegan, Vegan or vegetarian needn’t be bland or boring. 

Cakes don’t have to be loaded with butter,eggs,  sugar , flour , chemicals and artificial flavouring to taste nice.                

This creation is healthy and tastes amazing, which is hard to get your head round. You still can’t eat the whole thing (everything in moderation) in one go, as it is full of fats from the nuts and coconut oil . But these are good fats, unsaturated fat, omega-3, omega-6 , oleic acid and linoleic acids. All have huge  health benifits and the truth being, we need these fats to lose weight and absorb essential vitamins , such as A,D,E and K. 

With all my food, I try to use fresh, raw, whole, organic, natural ingredients as listed below. You can use non organic if you want. But for the ultimate in nutrition and health, follow as instructed below.

So without further delay……… 

Raw STRAWBERRY non-CHEESECAKE , with Cacao sauce …………

   
Crust:

1 cup of almonds,          

1cup of Wallnuts 

1 cup of organic rolled oats 

2-3 pitted medjooled dates 

1 table spoon of raw maple syrup.

(Optional) Organic milled flax seeds – high in omega 3 and essential micronutrients/ vitamins 

Filling:

2 cups of soaked and rinsed organic cashews.

2 cups of organic strawberries (freeze before use)

1 teaspoon of organic vanilla extract 

1/2 cup of filtered water 

2 tablespoons or juice of half an organic lemon

2 tablespoons of raw maple syrup

2 tablespoons of raw organic Virgin coconut oil

1 pitted medjooled date.

Pinch of Himalayan salt or sea salt.

Cacao sauce / drizzle:

 2-3 tablespoons of cacao powder 

2 tablespoons of raw maple syrup .

To make my (favourite part) the crust :
Blast the walnuts, almonds and flax seeds in a high speed blender (I use a nutribullet) till you have a powder/biscuit crumb consistency . Then add the dates and maple syrup to bind the mixture together and give it a quick blast, till you now have a paste or thick binding crust for your base. 

Press into a lined cake tin and place in the fridge.

To make the strawberry cashew cream filling: place all the ingredients into the processor APART from the frozen strawberries. Blend until you have a thick Greek yoghurt, type substance. 

Add the strawberries and blend until you have a thick Greek yogurt or ice cream texture. 

Remove the tin from the fridge and smooth over the base . Most important part….Now lick the bowl lol. 

 Return to the fridge and leave for 3-4 hours to set, the longer the better.  Garnish with your favourite crushed nuts, frozen berries.

To make the cacao drizzle :

  

Chocolate lovers rejoice, cacao is the rawest form of chocolate . Before it is processed, heated causing it to lose most of its health benefits and turned into cocoa or the chocolate form , which we consume from the shops. This means raw cacao Is nutritionally potent .

Add the cacao powder to a sauce pan, with the maple syrup and mix over a low heat until thick . You may have to add a splash of water if to thick. 

Drizzle over the cake and serve, or place back in the fridge for the sauce to set. 

   
 ENJOY X

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