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Creating Healthy, Raw Desserts (It's Easier Than You Think!)

Jessica Ettridge

Vegan mama cooking, creating and sharing her love of food.

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Instagram: @mindful_moose

 

How has food impacted your life/health?

Food has impacted my life in so many ways! But just to touch on one thing, it is no longer something I dread or feel “bored” with. I love to cook, and I love to eat. I feel so lucky to have found this passion and creative channel of mine, and to be able to share it with all of you!

 

Your kitchen must-have?

It makes kitchen tasks so much quicker and cleanup is so easy. (Who wants to spend all of their kitchen time doing dishes anyway!) It has enabled me to take my raw desserts to the next level, and I don’t feel restricted on what I can/can’t make.

 

What is something new that you recommend us trying in the kitchen that many of us might not think of?

Raw desserts! I think lots of people get intimidated by raw desserts because they can look fancy and use different ingredients that they may not have used much before, but they really are so easy, and very forgiving. You can easily swap out nuts for others, or add things like fruit or cacao powder to change the flavor! They are perfect for summer—no heating up the house with the oven!

 

Raw Lemon Cashew Cheesecake Recipe 

 

Ingredients

Base

¾ cup cashews

¼ cup almonds

9 medjool dates

Tiny pinch of salt

 

Filling

2 cups cashews, soaked for a few hours

¹⁄³ cup melted coconut oil

¼ cup rice malt syrup

3 tbsp coconut water, or water

3 tbsp lemon juice

1 tsp vanilla

Pinch of salt

Fresh berries, to serve

 

Method

In a food processor, add the cashews and almonds. Process into crumbs. Add the dates and salt. Process again to form the base. Press into a lined cake tin (preferably with a removable base for easy removal. I used a 22 cm tart tin). Drain and rinse the cashews well. Add them into a high-powered blender or food processor, along with the remaining ingredients. Blend until completely smooth. Pour into the base and smooth out the top. Place in the freezer to set for a couple of hours, or just leave it in the fridge overnight. When ready to serve, top with fresh berries and lemon if desired. Let soften out of the freezer if it has frozen completely. Keep this cheesecake cool as it will soften at room temp.

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