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We’re in celebratory mode here at Casa A&D.  D got 90% for his latest essay (he’s currently studying theology part-time) which is an awesome result!  For someone whose background is in computer science – where essays aren’t really required – his mark is impressive.  I’m so proud of him.

We’re also about to go unconditional on a house in my home town.  We’ve found this lovely 1920’s bungalow that has loads of character (currently owned by an artist) and it has a MASSIVE backyard for Eloise to run around in.  Once she can run, that is;  she’s still working on crawling.  The yard is so big, D’s dream of owning chickens may actually happen.  All going to plan, we will be moving early December.

To say ‘wahoo!’ I decided to make something special to go with tonight’s meal.  I’d been eyeing up Sarah Wilson’s Raw Chocolate and Raspberry Cheesecake recipe, and thought I’d give it a go.  See the link for the original recipe.  I made a few changes and just used ingredients that I had to hand – hence the pineapple, although raspberries are my absolute favourite fruit so I must make this properly sometime.  To make the cheesecake raw, use raw nuts and cacao powder.  We actually do have some cacao powder in our cupboards, but D is not too keen on it.

Chocolate and Pineapple Cheesecake

Crust

  • 2 cups almond meal
  • 1/4 cup cocoa powder
  • 1/4 cup rice malt syrup (I used Ceres brand)
  • 2 tablespoons coconut oil, melted

Filling

  • 2 1/2 cups cashews
  • 1/2 cup cocoa powder
  • 1/2 cup rice malt syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla essence
  • 1-2 tablespoon milk (I used cream as we had some that needed to be used up, and Sarah Wilson uses coconut milk)
  • pinch of sea salt
  • a splonge of pineapple (i.e. however much you feel like adding), pieces or crushed
To make the crust:
1. Line the base of a round spring form cake pan or flan dish with baking paper.2. Put crust ingredients in a food processor and process until just combined.3. Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set.  Easy-peasy!

Crust at the ready!

Crust at the ready!

To make the filling:
1. Process cashews until fine crumbs form. Add remaining ingredients except milk and pineapple. Process until mixture turns into a smooth and creamy batter.

Creamy cashews

Creamy cashews

2. Add milk as necessary to smooth out mixture. Once smooth, fold through pineapple and pour mixture over base in pan.

Ta da!  Chocolate-pineappley goodness

Ta da! Chocolate-pineappley goodness

3. Refrigerate for at least 2 hours before serving

Om nom nom nom

Om nom nom nom

If you haven’t checked out Sarah’s books, you can do so here.   Her I Quit Sugar plan offers a gentle way to cut out the white stuff from your life, and her recipe books are filled to the brim with healthy and delicious sugar-free treats (although I tried to make one of her chocolate recipes once, and it was literally the most disgusting thing I’ve ever eaten.  I suspect I did something wrong though!).

This recipe really does have a cheesecake texture, and as per the original, it would be even more amazing with raspberries or another tart berry (I found the pineapple got a bit overwhelmed by the chocolate).  D has requested it again, and I can see this dish becoming a family favourite.  It’s definitely one you could give to sugar-eating guests and they would love you forever – or at least keep coming back to your house.

Enjoy!

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