Tuesday, August 12, 2014

No-Bake, Vegan Chocolate Marble Cheesecake

Click Here for Printable Recipe

I really shouldn't use the 't' word, should I?  If I slip up again, it's best to remember that, in my world, 'tomorrow' might mean 'the next day' or it could be interpreted as 'sometime soonish'. Sometimes the requirement to make money just cuts into my blogging time (I know! So unfair...). 

I also took a night off to see The 100 Foot Journey, which is definitely worth a look.  A reviewer described it as 'feel-good food porn', and that's pretty accurate. The food shots fired me with a passion for French cooking, and Indian. Why did they have to ruin it with  *spoilers!* a depressingly predictable bit where the oppressed Indian boy gets propelled to greatness by a rich, white French woman (of course he did)?

Without further waffling on, below is the recipe for my Vegan Chocolate Marble Cheesecake. The next post is going to address how to fit such treat foods into a healthy eating plan. There is so much crazy around this issue right now, that it deserves a blog work up before my brain seizes from trying to process an unprecendented influx of irrationality.

For now, just let me confess that I do eat treats like this, about twice a week, smallish serving.  I love vegan desserts, but it's not for moral reasons. I personally think that vegan desserts are just the best. They deliver on taste, keep very well in the fridge or freezer, are often no-bake and easy to make, present few worries about food poisoning, and as a welcome side-effect, are often (but not necessarily) more healthful. Here ya go.


For the Base: 
1.5 cups almond flour
1 cup of pitted, chopped medjool dates
¼ tsp salt
¾ tsp cardamom

For the Topping: 

3 cups of cashew nuts (soaked for 3 to 5 hours)
½ cup coconut oil (melted)
½ cup coconut milk or coconut cream
½ cup maple syrup or other liquid sweetener
 2 Tbsp Raw cacao powder
1 Tbsp vanilla extract
½ tsp salt

For the Optional Ganache:

4 tablespoons of coconut oil
2 tablespoons raw cacao powder
1 Tbsp honey, maple syrup or other preferred sweetener
1 tsp vanilla essence pinch of salt


For the Base: 

Mix the almond flour, coconut flour, salt and cardmom in a food processor. While it is running add the dates slowly, allowing each handful to be fully processed before adding another.

The base is ready when you squeeze it and it sticks together. Add more dates or a few teaspoons of water if not sticky enough.

Press the base firmly into the bottom of a springiform or silicone baking pan and set aside.

For the Topping:

Drain the cashews and blend them in the processor at a high speed until they are relatively smooth.

Add the coconut milk, vanilla and salt and continue to blend until the consistency is very smooth – like cream cheese.

While the processor is running, add the liquid sweetener and coconut oil. Blend until any and all nutty lumps are gone.

Drop large dollops of the mix randomly on the base Use half the mix.

Add the cacao to the remaining mix and blend. Drop the chocolate topping into the gaps left between the vanilla dollops, then swirl the topping exactly once with a knife.

For the ganache:

Melt all incredients on low heat in a saucepan then pour over the cake Freeze for at least two hours until solid, remove from the pan and let sit in the fridge for about half an hour before eating.

Nom, nom, nom.


And here's a 'Berry Chocolate' version (just added berry powder and some fresh berries to the 'vanilla' part of the above recipe).

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