If I had a pound for every time somebody asked me what on earth I ate, or asked 'how could vegan food, without refined sugar actually taste good?', I'd be a super rich lady!
Take this rich and creamy 'cheesecake' for example. I know technically its not a cheesecake- it has no cheese- but it does mimic the taste and texture of one and for want of a better name, I'm sticking with cheesecake! This dessert is vegan, gluten free, refined sugar free and raw so is pretty impressive on the health front (for a pudding anyways) but lacks nothing on the flavour department I promise.
With Easter just around the corner (and it is all about the chocolate!) this is the perfect dessert to serve at a family gathering; and I bet, if you didn't say anything, they'd never know it was vegan or refined sugar free!
Raw chocolate 'cheesecake'
Makes one 15cm cheesecake
80g ground almonds
8 medjool dates
For the filling
200g cashew nuts, soaked overnight and drained
1 small, ripe avocado or banana
1 tbsp fresh lemon juice
1 tsp sugar free vanilla extract
80ml maple syrup
100ml melted extra virgin coconut oil
80ml almond milk
pinch of sea salt
2 heaped tbsp raw cacao powder or cocoa powder
To make the base, blitz together the almonds and dates in a food processor until the mix starts to come together as a dough. You can test if it is ready by squeezing some of the mix between your fingers; if it sticks together it is ready.
Tip the mix out into a 15cm diameter loose bottom (or spring form) deep cake tin and press down evenly to create the crust.
Next make the filling. Add all the filling ingredients to a blender and blend until creamy and smooth. This will take a few minutes and requires stopping the blender several times to scrape down the sides to be sure to get all the lumps out. The finished result should be smooth and creamy like a very thick custard.
When it's smooth enough, pour the filling over the base. Gently tap the tin to level out the top and place the cheesecake in the fridge to set overnight. When it is set, carefully remove from the tin and garnish with grated chocolate for an impressive finish!
All photos copyright of Chris Mullineux 2015