So during my current detox, I am very aware of not ever depriving myself or I will go mad and eat anything and everything delicious and dangerous until I satisfy my cravings (defeating the whole point of my detox in the first place).
So being it very ill planned to have a celebration in the middle of my detoxing, I needed very urgently an amazing feast of ‘naughty’ feeling goodness to prevent falling (skydiving) off the band wagon.
Voula! I vegan cheesecake! (I know, initially I thought it would be lame and obviously healthy not at all cake like tasting too). I found the inspiration off this website.
And then it morphed into this
- 3/4 cups pecans
- 1/3 cup cacao powder
- 25g cacao nibs (1/3 cup)
- 80g date paste
- ½ tsp sea salt
- 1 tsp liquid vanilla (vanilla essence)
- 1 1/2 cups soaked cashews
- 1 cup almond milk
- 1/3-1/2 cup agave syrup
- 1/8 cup liquid vanilla (1 tsp vanilla essence)
- 1/4-1/3 cup of coconut oil
- 1/4 cup of cacao powder
- 500g mixed berries
3/4 cups pecans
1/3 cup cacao powder *(1 oz. = ⅓ cup)
25g cacao nibs (1/3 cup)
80g date paste
1/4 tsp sea salt
1 tsp liquid vanilla *(do not add w/dry ingredients) – I just used vanilla essence
Blend all ingredients except vanilla in food processor until the crust starts to rise on the sides of the processor bowl.
Blend until all nuts are broken down (then add vanilla), beware of over blending as the pecans can turn into a ‘nut butter’ easily. Process until mixture is consistent and the mixture can hold itself together and can be broken apart with a clean break.
Distribute base crust evenly on the bottom of a greased (with coconut oil)/lined pan or cake dish and lightly compact. I scattered mixed berries prior to pressing in the base.
1 1/2 cups soaked cashews
1 cup almond milk
1/3-1/2 cup agave syrup
1/8 cup liquid vanilla (1 tsp vanilla essence)
¼ teaspoon salt
1/4-1/3 cup of coconut oil (melted can make this part easier)
1/4 cup of cacao powder
500g mixed berries (save these in part for swirling/attempt at ‘foodstyling’ later)
Blend all ingredients (except for berries) together until smooth and all ingredients are incorporated
Pour into pan reserving two cups for swirling and blend in the berries!
Again at this point, I chose to add in more loose mixed berries to add to colour and chunk.
Once you have achieved your desired effect with swirling the cheesecake is ready to set.
Put it in the freezer to set for 1 – 2 hours or until middle of cheesecake is firm to touch.
(Then take a photo and show me yours!)
This cake should be fine refrigerated for 4-6 days, if it lasts that long before being eaten!