Thursday, June 16, 2016
Raw Nut Cheesecake with Peanut Butter Topping
It is over halfway through Junk Free June! The majority of the time I find that I'm not really missing most Junk Food, particularly sugar. Somehow I'm just not that drawn to it. The one exception to this was today when I had a slightly stressful day at work and I wanted some chocolate, I think more due to the association that it will make me feel better.
Interestingly for me, what I struggle more with at the moment is savoury food. Today at work there was pizza for lunch (along with gourmet salads that I could eat) and it was actually really hard not to go for a piece of pizza! I definitely thought that sweet foods would be my kryptonite (hence the name of this blog).
I definitely still enjoy sweet things, but this month I have been going for naturally sweet foods, or things with non-refined sugars in them. Last weekend I felt that I wanted to have a bit of a treat and one good thing about Junk Free June is that it is forcing me to be a bit more creative in the kitchen. I decided to make a nut based "cheesecake", which I have had before, but have never made myself. They were actually pretty easy to make, thanks to my good food processor, and even the two anti-health food males in the house enjoyed them
Because I am obsessed with all things peanut butter, I decided to include a peanut butter topping on my cheesecakes, however, these would be equally good with a fruit based topping like a chia jam, which I think I will try when I repeat these this weekend!
For everyone who is Junk Free June-ing, great work so far and keep at it, as you are now on the downhill stretch and your body will be better for it at the end of the month!
3/4 cup mixed nuts. I used hazelnuts, almonds and brasil nuts.
12-15 dried dates, chopped
2 Tbsp cocoa powder
1 Tbsp melted coconut oil
1 Tbsp water
1 1/2 cups cashews, soaked overnight or a minimum 2 hours, then strained
Juice 1 Lemon
6 Tbsp liquid sweetener (I used Rice Malt Syrup)
6 Tbps melted coconut oil
Peanut Butter Layer
1/4 cup no sugar added Peanut Butter
1/4 cup chopped dates
Grease a 6-hole muffin pan and make some space in your freezer.
To make the base, place all ingredients in the bowl of a food processor and process until it looks like fine crumbs. Evenly divide between the 6 muffin holes and press down firmly.
Rinse out your food processor, then add all of the cheesecake layer ingredients. Process until the cashews are fully broken down and smooth. This took me about 3 minutes, scraping down the sides of the bowl every so often. Divide among the 6 muffin hole and gently spread to create a flat top.
Place in the freezer for half an hour.
For the peanut butter layer, place the dates in a bowl and pour in boiling water until the dates are just covered. Leave to sit for 10 minutes, do not drain. Add the dates, water and peanut butter to the bowl of the food processor and process until smooth (bit of a theme going on here). Divide evenly among the 6 muffin holes.
Put back in the freezer for around 2 hours, then serve. If they have been in the freezer for longer, you may want to let them sit out for about 15 minutes before eating.