Sunday, 10 May 2015

Pineapple and coconut cheezecake

I've been eating a lot more sweet things since coming back from Thailand, but most of my raw desserts tend to be quite chocolate heavy! As much as I LOVE chocolate I wanted to try to create something a bit different, with more of an exotic fruit vibe, so I invented this cheezecake- raw and vegan but I swear it's MUCH nicer than any dairy based, sugar-laden dessert. This made a really big cheezecake, it filled a 10 inch flan dish. You could double the amount of crust if you wanted a deeper base, but I wanted a deep filling with less crust. It turned out perfectly first time, much to my surprise, so I will make it exactly the same way next time!


For the filling
3/4 of a ripe pineapple, cut into chunks
1 cup cashews, soaked about 4 hours
I pack pure creamed coconut (the hard block kind that's just coconut, no additives)
1 tablespoon coconut sugar
1 vanilla bean
1 1/2 tablespoons coconut oil

For the crust
1 cup walnuts (soaked overnight- about 8 hours)
1/2 cup dates

4 fresh passionfruits


1) Put the walnuts and dates in the food processor until it all comes together, almost into a ball. Press this down in a flan or pie dish, so it forms the crust, along the bottom and up the sides of the dish. Put it in the fridge to chill.

2) Mix the coconut with about 200 ml of warm water until it gets to a thick cream consistency. Then put it in the food processor with the pineapple, cashews, coconut sugar, scraped out vanilla seeds and coconut oil. N.B. Add the coconut sugar a bit at a time and taste as you go... you may want to add less or more than I did, dependent on how sweet your pineapple is and how much of a sweet tooth you have. Process it all until you get a smooth cream.

3) Pour the pineapple coconut cream on top of the base in the flan dish and smooth down the top. Put it in the fridge and leave it to chill and set for an hour.

4) Drizzle the passionfruit all over the top.

5) Slice, eat, enjoy! 

Sunday, 26 April 2015

Courgette Hummus

Hello! I haven't written this blog in AGES but I'm on it again now. Just got back from an amazing three week trip to Thailand, and part of that was a 7 day detox in Chiang Mai. Since doing that I've been back on the raw, because it felt right and I didn't want to start putting crap in my body after cleaning it out! Before that I was still vegan but went back to eating a lot of cooked and processed foods. Being back on the raw I just feel SO much better, with tons of energy, so I'm sticking to eating raw for now.

Anyway, I just made this delicious raw version of hummus, based on a recipe from Jennifer Cornbleet's book, Raw Food Made Easy. It is so good, you don't miss the chickpeas at all and the courgette gives it a lovely texture. And it's dead easy, you just stick it all in the food processor for a couple of minutes and you're done. Here's the recipe:

I big courgette- peeled and chopped
2 tablespoons raw tahini
The juice of one lemon
1 clove of garlic, crushed
Big pinch of cumin
Big pinch of paprika
Sea salt to taste

Just blend it up until you get to a hummusy texture and that's it. Enjoy!

I had it with carrot sticks dipped in. I'm so broke right now after my holiday I am limited to what is in my fridge and I only had one carrot but I had all the other ingredients... just! So I ended up eating the rest of it with a spoon! And it was really good  :-)
Roll on Tuesday and payday!