Check your tastebuds at the kitchen door, when you opt to indulge in this treat! Nutt-in-cheeze-cake is not a dessert you will easily forget. It has the unique ability to tantalize your tastebuds with it's tang, yet sweet mixture of fresh ingredients. You will go 'nuttz' for this no cheese-cake again and again! Enjoy!
Nutt’in-Cheeze-cake
Pre-prep: 1-2 hours Prep: 20 minutes Equipment: High powered blender
Your pre-preparation will involve soaking pitted dates for 20 minutes and raw cashews for 1-2 hours.
Crust Ingredients:
1 cup of raw walnuts
1/2 cup of raw pecans
4 figs, chopped
2 tbsp of chia seed
3 tbsp of warm water
1/2 cup of shredded coconut
Nutt’in Cheeze Ingredients:
3 cups of raw cashews, soaked, rinsed and drained
1/2 cup of lemon juice
3/4 cup of unpasteurized honey
1/2 cup of melted coconut oil
1/4 tsp of sea salt
2 tbsp of lemon zest
1 tbsp of grated fresh ginger
1 1/2 tsp of vanilla extract, optional
Berry Topping Sauce
2-3 cups of berries (blueberry or raspberry or strawberry)
4 dates soaked or 1/4 cup honey
Optional:
1 tbsp of kudzu or arrow root
2 tbsp cold water
Crust Preparation:
evenly spread the shredded coconut on the bottom of pie plate to help with easy pie removal.
in a blender pulse the figs, walnut, pecans, water and chia till well blended.
pour into pie plate and press down till bottom and sides of pie plate are lined. Set in aside in fridge.
Cheeze Preparation:
in a blender place the soaked cashews, the lemon juice, coconut oil, lemon zest, honey, grated ginger and salt.
begin with pulsing to assist the mixture of ingredients and then allow to blend on high till you achieve a smooth creamy texture.
pour cashew mixture into the pie plate
evenly spread mixture using a spatula
place in freezer for 1 -2 hours to set
Berry Topping Preparation: TWO OPTIONS: 1. RAW: place your choice of fresh or thawed (frozen) berries in blender with soaked dates or honey , blend on high. Chill and serve with pie.
OR
2. NOT RAW: place berries in a sauce pan with the honey only and bring berries to a low simmer.
place arrowroot or kudzu root in a small cup, add 2 tbsp of cold water and allow to liquify, make sure there are no clumps. Slowly pour this mixture into sauce pan all the while stirring gently. Allow to simmer for 2-3 minutes.
Remove from heat and let cool.
Meal Tips/Preparation:
for serving: allow the pie to defrost in fridge for 30 minutes. Cut pie into slices and serve with berry sauce.
alternatively in the preparation stage, you can divide the cashew cheese into 2 portions. Pour half the mixture into the pie shell and place in freezer for 30 minutes. Prepare the berry sauce, raw version.( If you are using the simmered version, allow the berry sauce to cool completely or prepare the sauce a day in advance and set in fridge.) Remove pie from freezer, making sure the cashew cheese is frozen; pour half the berry sauce into the pie. Place back in freezer for 30 minutes. Pour remaining cashew mixture on top and allow to set.
make mini cheesecake bites by using small cupcake tins lined with festive cupcake paper. Follow same freezer and fridge preparations.
