WHO CARES!!! It rocks the taste-buds!
I adapted this recipe to use what I had in the house. It was a co-worker's birthday so that's always a good excuse to try something like this out on them. They seemed to think it was pretty darn good too! Next time I think I'll actually use orange juice like the original recipe called for. I used the pomegranate juice this time since I had some I got for free and didn't want to squeeze the orange juice. The color was a little bleh but no one seemed to care too much.
Raw-ish "Cheesecake"
Crust:
1/2 c almonds
1/2 c pecans
4 dates (if the nice big ones, 8 if they're the cheap ones like in the bulk section at Winco), soaked until soft (I pour boiling water over them)
1/4 c cacao powder
1. Place almonds and pecans in food processor or Vitamix and process until finely chopped.
2. Add dates and cacao. Process until well blended. Mixture should stick together when you pinch it.
3. Press the mixture into the bottom of a spring form pan (I sprayed it with a little oil but I'm not sure it was necessary)
. Make sure you press it well. Filling:
zest from two oranges
2 c cashews, soaked until soft (4+ hours or about 20 minutes if covered with boiling water), rinsed and drained well
1 1/4 c coconut oil, melted
1 c pomegranate juice or fresh orange juice
2/3 c honey
1 tsp fresh grated ginger
1. Zest oranges and set aside.
2. In Vitamix, combine cashews, coconut oil, juice and honey. Blend until smooth.
3. Add zest and ginger. Pulse just to combine.
4. Pour over crust.
5. Refrigerate overnight.
Optional Ganache Topping (adapted from same site)
1/2 c cocoa powder
1/2 c honey
1/4 c coconut oil, melted
Mix everything together. I used about half of this on the cheesecake (more would have been okay but it's really rich!) and added about 1-2 T bittersweet marmalade.
This tastes best and is firmest straight out of the fridge. But, it's good pretty much anyway you slice it ;)
No comments:
Post a Comment