A couple of weeks ago, we celebrated the launch of our first product baby ‘Little Bare food company coconut cream’ with a lovely spread of cakes all made using our coconut cream. In the mix was a raw cheesecake and I promised I would share the throw together recipe that I actually just made up, night before the launch coz no matter how organised I try to be I do do well with last minute pressure and I just knew in my mind this cake would work wonderfully with our coconut cream texture. It does rely on the texture of our coconut cream to set all mousse-like so I can’t guarantee that using another brand of coconut cream would work quite the same, if at all.
You will need:
2 cups raw (preferably activated) nuts of your choice. I used almonds and pecans. If you can tolerate oats you could substitute oats for all or part of this measurement to lessen the hit on the wallet.
1 cup pitted dates (soaked for 15 mins in boiling water)
1 cup dessicated coconut (preferably sulfite free) I use the trade aid brand.
3t lime zest
3 cups cashews soaked for 3-4 hours
1.5 cups frozen mango, thawed (you could use fresh if it’s in season). You can use fresh or thawed frozen berries instead for a berry and lime flavour cheesecake.
2T fresh as freeze dried passionfruit powder. You could use a freeze dried berry powder for the berry cheesecake option mentioned above.
1/2 cup liquid sweetener of choice (I used pure maple syrup)
2T Freshly squeezed lemon or lime juice
1/2 cup coconut oil, melted
1/4 cup raw cacao butter, melted
the top 3/4 can little bare coconut cream
To Make: Place the first 4 ingredients in a food processor and process quite well until you reach “bliss ball” consistency and press the base into a greased and lined 20/22cm round cake tin. Place in the freezer to harden while you prepare the topping.
Wash and drain the cashews that have been soaking and place in the clean food processor bowl with all of the other ingredients following cashews on the list and blend very well. This took quite a while to achieve a very smooth consistency, it’s worth blending well so you don’t get big chunks of cashew. Important step with this one now is to taste, if you want it more tangy, add some more fresh lime juice, if you want it sweeter, add a little more maple syrup..
Pour this cheesecake topping over the base and place back in the freezer to set for a few hours (preferably overnight).
To serve:Top with fresh fruits and flowers and let thaw for about 15 minutes before cutting and serving.
And yes you can eat two pieces alright!
xo. Aunty Lonnie