Thursday, May 2, 2013

Goji Lemon Nut 'Cheesecake'

This is a wholesome version of a classic. If you're looking for something smooth and refined then this isn't for you. It's something I whipped up for its nutritional value rather than appearance (I'm try and make another for its aesthetic value) but this is still wonderfully satisfying!

Obviously I don't mind seeing my chia seeds but if they bother you simply grind them before use. Similarly the combination of goji berries and chia make this beautiful orange, if you're not a fan you can always add some natural food colouring or beetroot powder to the mix for a brighter version.

Having said all that this sweet, tart, creamy, 'cheesecake' or perhaps I should say nutcake? has a dense firm base with lighter creamy topping that I enjoyed every single bite of (yes I did eat the entire thing over a weekend- it was good!) 

I know this one might be a little out there for some but it's super simple to make and ridiculously good for you. It's gluten free, sugar free, high protein, high raw and unbaked- how can you not be happy with that? Go on, poke a toe out of your foodie comfort zone!

Goji Lemon Nut 'Cheesecake'
Makes 1 small cake (4.5 inches/12cm diamiter) or 4-6 small serves
Base
1/2 cup almonds
1/4 cup hemp pulp (from making hemp milk) OR ground hemp seeds
1/2 cup buckwheat groats (soaked)
Stevia to taste (1/2 tsp)

Filling
1/4 cup raw cashew nuts
1/4 cup goji berries
1/4 cup lemon juice
1/4 cup water
1/2 cup pine nuts
2 tbsp chia seeds (if you don't want them to be visible grind before use)
Stevia to taste (1 tsp)
Base
  • Soak buckwheat groats overnight
  • Process almonds to small chunks
  • Combine all ingredients and process until the mixture clumps together
  • Press into a small lined cake tin
  • Freeze for 30 minutes to firm
Filling
  • Soak cashew nuts and goji berries in lemon juice and water overnight
  • Blend mixture well
  • Add pine nuts and chia seeds
  • Blend to a smooth texture (the chia seeds will stay whole)
  • Add to 4.5 inch/12 cm tin base and freeze for a minimum of 2 hrs to firm
  • Enjoy frozen or thawed to suit your desired texture
  • Keeps well in the fridge for a week and indefinitely in the freezer (just remember to slice it before you freeze!) 
I hope you enjoy this as much as I did- it tastes divine and is amazingly good for you!
Submitted to Healthy Vegan Friday!
Love and Smiles,







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