Raw Chocolate Cheesecake

choc cheesecake

Line a 20cm (8”) spring form tin, lined with baking paper

For the base
300g (2 1/2 cups) raw cashew nuts
4-6 tbsp sesame seeds
50g (1/4 cup) coconut oil, melted
3-4 tbsp coconut blossom sugar (use coconut nectar as a substitute)
1 tbsp vanilla extract

Blend in a food processor until crumbed, press into the prepared tin and chill.

For the filling
200g (1 1/4 cups) raw cashew nuts
Approximately 120ml (1/2 cup) apple juice
2 tbsp nut butter (cashew or almond are good (see page…….)
90g (3/8 cup) coconut oil, melted
90g (1/4 cup) coconut nectar
60g (1/2 cup) raw cacao powder
Pinch of Himalayan pink salt

Tip the cashew nuts for the filling into an airtight container and pour over the apple juice, make sure the nuts are covered in liquid, add a little water if needed. Cover the container and allow the nuts to soak for a minimum of two hours but preferably overnight. When ready to make the filling, drain off most of the liquid from the nuts and reserve. Blend the nuts into a smooth paste, adding a little of the reserved fruit juice to loosen to a very thick but spoonable consistency, think something between clotted cream and whipped cream. Once done add the other ingredients and blend until smooth. Adjust the sweetness, if necessary and spoon into the prepared tin. Freeze until set.

Cashew Cheese

cashew cream

This is a perfect recipe for a vegan alternative to a soft cream cheese. It makes a great spread or use to add a creamy, cheesy flavour to sauces. Omit the garlic and Dijon mustard and you have a perfect cream cheese alternative to make a vegan cheesecake!

Ingredients
120g (1 cup) raw cashews
Approximately 60ml (¼ cup) filtered water
30g (¼ cup) nutritional yeast*
2 tbsp lemon juice
2 cloves garlic
1 tbsp organic apple cider vinegar
1 tbsp dijon mustard
Himalayan pink salt and pepper to taste

Start by soaking the cashew nuts over night in plenty of cold water. When ready to make the cheese drain off the cashew nuts and simply put the nuts, half the filtered water and all the other ingredients into a food processor and blend until thick and creamy. The texture should be similar to smooth humus, if the mixture is too thick, add a little more of the filtered water you have in reserve. Once blended to the correct consistency spoon into a container and place in the fridge, the cheese will harden when chilled.

Try adding chopped fresh herbs, cracked black pepper or red chilli to make any number of variations.

*Nutritional yeast has a strong flavour that is described as nutty, cheesy, and/or creamy, which makes it popular as an ingredient in vegan recipes in place of cheese. It can also be used to flavour stocks, soups, sauces etc.

Carrot Cake

77 large

To fit a small roasting tin (30cm by 20cm (12” by 8”) or a 24cm (9”) round cake tin, lined with baking paper.

Set oven to 180°C / 350°F / Gas Mark 4

For the cake
Approximately 4-5 carrots (200g / 7oz), grated
1 ripe banana, mashed
300g (3/4 cup) coconut nectar, plus a little extra
4-5 eggs
100g (1/2 cup) coconut oil, melted
2 tbsp cinnamon
1 tbsp nutmeg
1 tsp mixed spice
150g (1 cup) raisins or sultanas
270g (2- 2 1/4 cups) ground almonds (almond flour)
90g (3/4 cup) Gram flour (chickpea flour) or rice flour
1 tsp Himalayan pink salt
1 tsp bicarbonate of soda
2-3 tsp baking powder

For the ‘cream cheese’ frosting
1 portion of soft cashew cheese (see below)
60g (1/2 cup) coconut oil
100g (1/4 cup) coconut nectar
Zest of an orange

For the cake
Start by mixing together all the wet ingredients and then add in the spices and dried fruit. Sieve in the gram flour (occasionally this flour can clump together so sieving is an essential step). Next, beat in the ground almonds, salt, bicarbonate of soda and baking powder – (if you have a food processor I would do everything in this; starting with grating the carrots then adding all the ingredients in order).

Test the cake batter for sweetness and add extra coconut nectar only if necessary.

Spoon the mixture into your prepared tin and bake in the centre of the oven for approximately 35-45 minutes. The cake is done when the surface springs back when gently pushed or a skewer inserted into the centre of the cake comes out clean.

For the topping
Beat together all the ingredients; adjust the sweetness by adding more coconut nectar, if necessary. Pop in the fridge until needed.

When the cake is completely cool, spread over the frosting and serve.