Blog-checking lines: For the August challenge Susan from The Kiwi Cook dared us to make healthy and wholesome raw ‘cheesecake’ with no cream cheese in sight!
Take a look at this inspiring recipe for ♥ Raw Cheesecake ♥ from Lavender and Lime #LavenderAndLime Share on X
I believe fully in eating whole foods and not eliminating any one food group, unless totally necessary. For those of you who have followed this blog for a long time, you will know that I am sucrose intolerant. For ease sake, I use the term sugar free when I don’t use sucrose in a recipe. I always substitute my sucrose with fructose, which to be clear, is a fruit sugar. I was recently verbally attacked for this, but I am sticking to my guns by using the words sugar free as today, sugar is commonly associated with sucrose. For people who are lactose intolerant, this raw cheesecake recipe will be perfect. The recipe does not make use of any dairy products. The original recipe calls for agave syrup, which is another sugar substitute. This nectar is locally grown and sweeter than honey but has a very high fructose content and so does not feature in my kitchen at all. I replaced the agave with honey, from local bee hives. The flavour of the honey is determined by the nectar source, and my most recent purchase is Black Ironbark which is truly amazing.
Raw Cheesecake
Ingredients
for the base
- 70 g almonds
- 60 g pecans
- 30 g honey
- 15 g coconut oil
- 1.25 mls vanilla powder
- 0.625 mls salt
- 5 mls lemon juice
- 15 g cocoa powder
for the filling
- 70 g cashew nuts
- 60 g macadamia nuts
- 40 g coconut oil
- 2 guavas, peeled if you want
- 50 g honey
- 15 mls lemon juice
- 1.25 mls vanilla extract
for serving
- Gooseberries for decoration
Method
for the base
- Place the nuts into a bowl and cover with water
- Leave to soak for 2 hours
- Drain and place into a food processor
- Add the rest of the ingredients and process until as fine as your machine can get them
- Grease your loose bottomed tart tins
- Place the mixture into the tins and press down
- Place into the fridge while you make the filling
for the filling
- Place the nuts and coconut oil into a food processor
- Blend on high until fine
- Add the rest of the ingredients and process until everything is combined
- Pass through a sieve
- spoon the filling onto the bases and place into the fridge
for the topping
- Once set decorate with gooseberries before serving
Click on the links for conversions and notes.
What I blogged August 14:
- one year ago – Carrot Purée Ravioli
- two years ago – From Nature To Plate
Oh, these do look interesting – Tandy – stick to your guns about the sugar free we know what you mean and your recipes always make it quite clear:-)
Thank you Rachel xx
Oh wow! These look fabulous, Tandy. And YAY for these, as they are sugar free to! YUMMYLICIOUS! 🙂
Thank you Anu 🙂
Sounds heavenly.
Have a great weekend Tandy.
🙂 Mandy xo
Thanks Mandy, you too xx
I haven’t dabbled much in raw desserts but this does look pretty good!
I have so far enjoyed the raw desserts I have tried, some more than others 🙂
Wow, it must be so hard to find recipes that are sucrose free, especially desert recipes! This however, looks beautiful! Im aways up for pulling a little sugar out of my diet whenever I can so ill certainly be giving this a try!
Hope you enjoy these Lucie 🙂
This sounds intriguing and delicious!
Thanks Tanya 🙂
Tandy, you are the most transparent blogger that I read! Here’s to sugar free. I love to try raw recipes so will put this in my raw folder.
Please let me know what you think of this Tamnmy, and thanks for the compliment 🙂
This dessert is practically health food. Cant wait to try it!
Hope you like it Anna 🙂
This sounds (and looks) amazing, Tandy. You come up with the most delicious goodies.
Thank you Susan 🙂
Mmm! I love the healthfulness of these!
Yes! Now I don’t have to feel guilty about making cheesecake! Thanks for sharing, Tandy! 😀
It is my pleasure 🙂
Interesting take on cheesecake! Love the variety of nuts in this recipe!
The nuts are what make it so ‘creamy ‘ 🙂
What an interesting recipe. I have always note that you provide the sugar and sugar replacement but did not know you could not tolerate sucrose. I have half a bottle of agave in my cupboard that I wantto use and then not re-purchase but every time I go to use it I think ‘What’s that doing to my blood sugars?’. So I don’t use it but I can’t throw it as I can’t bear waste. So it sits there….
Try my chocolate sauce recipe, well worth the extra level of sweetness 🙂