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
2 cups almond meal
1/4 cup cocoa powder
1/4 cup rice malt syrup (I used Ceres brand)
2 tablespoons coconut oil, melted
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!|
|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.
2. Add milk as necessary to smooth out mixture. Once smooth, fold through pineapple and pour mixture over base in pan.
3. Refrigerate for at least 2 hours before serving
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.