An Angel in the Kitchen is a real food and family recipe blog.
A place to be able to find our recipes again & remember how we made stuff!

Monday, March 4, 2013

Raw Cashew Nut "Cheesecake"

This "cheesecake" is so delicious & a real food not just a treat!
Some of the ingredients may seem a little odd to you & perhaps a bit expensive, but so are the ingredients that make up so many desserts; besides good health is worth every penny.

First thing to do is to soak 2 cups of raw cashew nuts in clean cold water.
In another bowl put 3/4 cup of washed dates & squeeze over them the juice of a large lemon.. (Check each date as you go, giving it a little squeeze or tearing it open to make sure that there are no stones in any of them).
Leave both the cashews & dates to sit overnight or a good 3 hours.
So you could say, soak the dates & cashews in the morning & put it all together in the afternoon.

The base is very simple & adaptable & so much better than the standard biscuit base.
Into the food processor place:
3/4 cup of softened dates as above,
1 cup of coconut,
1/2 cup of sunflower seeds
 (I used Wright Sprouts dried sunflower sprouts but plain are fine)
1/2 cup of walnuts or almonds or macadamias etc
1/4 cup of ground linseed
Pulse all the ingredients together..
 until they come together in to a ball like this.
 Feel free to adjust the mix to suit your taste, allergy situation or store cupboard.
 This amount goes a long way & makes lovely little balls too, great for lunch boxes & snacks.
 They can be rolled in coconut if you like.
I was a little heavy handed with the date measurements with this version..I think I added a cup but a bit less would have been fine.
Press the mix into one large dish or lots of small ones as pictured.
Now the topping:
Strain the cashews & give them a rinse with cold water.
To the cashews add
 1 cup of organic coconut oil
1/4 cup lemon or lime juice
1/2 cup of honey (runny is best)
1 good dsp of natural vanilla essence
a pinch of good salt
Now add 1/4 to 1/2 cup of hot water
Pulse altogether, then process for about 2 minutes until it all looks pretty smooth.
 Taste to check the flavourings..they will develop a little more over time.
Pour over the waiting bases & freeze for 1-2 hours until firm. They will also set in the fridge given a bit more time.
These will freeze really well for a month or so.
 The above mix makes a really good amount. That's handy 'cos you're bound to need it all.
Once you've tasted it you'll soon know why!
I buy my organic coconut oil in large 4 litre tubs ( from Chantal in Napier) which makes a big difference to the overall price & they last us for ages.  
I found the basis for this recipe here & another version here.

Catherine

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