Thursday, 5 June 2014

Cranberry and Almond Cheesecake ( raw, vegan, gluten-free ).

Hello Friends and happy brrrrrr Friday! It's official! Winter has finally arrived in South Africa, and it's a chilly ( to say the least ) morning here in Cape Town. Is that snow on them thar distant mountains? :). Cheesecake is probably not ideal for these weather conditions so file away the recipe for when the sun comes visiting and you have guests who think vegans eat only leaves and twigs. This is an easy recipe, especially if you have a good blender. You're going to want to pulse those cashews into sublime creamy submission! Wishing you a lovely Friday. PS: I'm going to be posting a divine, totally satisfying, nourishing recipe later...Quick Chickpea and Red Sweet Potato Bake. See you later! xxx

Cranberry-Almond Cheesecake ( raw, vegan, gluten-free )

1 cup almonds
1 cup dates, pitted.
pinch of salt
pinch of cinnamon
1 drop of almond essence
1 teaspoon of coconut oil

Add all ingredients to a blender and whizz until crumbly.
Press firmly into the bottom of a spring-form cake tin. 
Just the bottom,not up the sides. Pop into the fridge to cool.

3 cups cashew nuts soaked overnight and drained
1 cup melted coconut oil.
1/2 cup fresh lemon juice
1/2 cup agave, rice or maple syrup.
2 heaped tablespoons coconut cream
1 teaspoon vanilla essence
1 drop of almond essence
1/4 teaspoon salt
1/4 cup almonds
1/4 cup dried cranberries

Add almonds and cranberries to blender and whizz until crumbly...not too fine, you do want bits. Set aside.
Add soaked and drained cashew nuts, lemon juice and coconut cream to your blender. Pulse until the mix becomes creamy, add your sweetener, vanilla and almond essence, and salt. Pulse until absolutely smooth and creamy! Add melted coconut oil last. Blend for a minute and then add in the cranberry and almond mix. Quickly stir into the cheesecake mix and immediately transfer to your springform pan.

Smooth down, sprinkle with cracked almonds. Cover with clingwrap or foil and pop into the freezer .
It sets beautifully in 3 hours, but I left mine in overnight. 
Before serving remove from freezer for an hour and pop it into your fridge to slightly “soften”. Remove the springform bit and have a perfect raw vegan cheesecake! Serve with cranberry sauce.

Cranberry Sauce
I cup of dried cranberries
1 cup of water
Pinch of salt
Add to a small sauce pan and bring to a boil.
Reduce heat and gently simmer until the cranberries are lovely and soft and  the water has boiled off.
Allow to cool and blend until smooth.

Lovely and tart!

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