I don't really do desserts. Doing a yeast free diet, and not having a massive sweet tooth means they're never really a priority. But a certain someone in my life loves them!
So it's the perfect excuse to try out things for the blog, and see if I can convince him in the process to give up the refined sugar and embrace desserts a different way.
As ever I'm looking for ways to remove dried fruit and often really struggle to find recipes or adapt them successfully for desserts without dates which are so frequently used.
So I've adapted this recipe to remove the dates needed in the crust. I don't find they're essential when the filling is so sweet and you can get the base to stick together using the coconut milk, almond butter and a good chill in the freezer!
I've also adapted the filling to use ingredients I could find in the local health food shop, and not the Vitl sachets, but you can of course use theirs too if you have them!
See what you think! How do you make your cheesecake base without dried fruit?
SERVES: 10 slices
PREP TIME: 4 hours including chilling time
COOK TIME: 0 minutes
- 1 cup (120g) nuts of choice (I used walnuts and hazelnuts)
- 1 tbsp coconut milk
- 1 tbsp almond butter
- 16g protein powder
- 1/4 tsp salt
- 1 1/2 cups (200g) raw cashews (soaked for a minimum 1hr in boiling water)
- 3 limes juiced
- 16g green superfood powder (I used Superlife Green Smoothie mix which contains maca, barleygrass and spirulina amongst other goodness, or use Vitl Greens)
- 1 kiwi peeled
- 1/3 cup (65g) coconut oil
- 2/3 cup (240ml) coconut milk
- 1/3 cup (80ml) sweetener of choice - go for rice malt syrup if you're on strict yeast free, otherwise maple syrup
1. Add the nuts to a blender and process into a meal. Then add the protein, coconut milk, almond butter and salt. Blend until a loose dough forms. If it's too dry, add little more coconut milk and re-process. If it's too wet, add more protein powder.
2. Lightly grease a cheesecake spring-form pan or a muffin tin. If using a muffin tin, you can line it with strips of parchment paper.
3. Place the crust in your pan or divide evenly in the muffin tin (about 1 large tablespoon per muffin slot). Flatten the crust and pack it down firmly with your fingers or the back of a spoon. Place in the freezer for about 10-20 minutes.
4. Add all filling ingredients to a blender and mix until very smooth.
5. Remove the crust from the freezer and place the filling on top of it. Cover with plastic wrap and freeze for about 4-6 hours until firm.
6. Once set, remove from the pan or tin and decorate. The cheesecake will keep well in a freezer for up to 1-2 weeks. You can serve directly from the freezer or set out to soften for about 10 minutes before serving.