Earlier this week, after weighing me and taking my blood pressure, my doctor quipped: “You weighed 76kgs in February 2012. You now weigh 83kgs. Best you look over your shoulder because it looks like something is catching up with you…”
So, with this ‘obesity crisis’ looming in my head, I was eager to try this Fruity Gluten And Dairy Free ‘Cheesecake’, packed with nutrients and antioxidants.
250 grams macadamia nuts
100 grams dates
45 grams desiccated coconut
1 X Tablespoon Rosewater
400 grams cashews (soaked for at least 30 minutes and drain)
2 Lemons – juiced and pulped (keep the skin)
150 milliliters Maple syrup
150 milliliters Olive Oil
1 X Tablespoon Vanilla Extract
200 milliliters Coconut milk
2 X Tablespoon Rosewater
Pinch sea salt
1-2 punnets fresh strawberries or 150 grams frozen berries
1. Base: Place all the ingredients into a large blender and blend until the nuts are well fine and a moist dense dough is forming. Press into 20cm spring form cake tin and place in freezer.
2. Filling: Place all ingredients into a large blender (apart from the lemons skins you are keeping to one side), and blend well until smooth and thick.
Of course, the ingredients suggest that this is not a cheesecake, but once the filling’s ingredients are mixed properly, the result will be a slightly textured creamy filling that looks like cheese.
Pour the filling into the base and allow to set in the freezer over night.
30 Minutes before serving, remove the cake from the cake tin. Decorate your cake with additional fruits and nuts of your choice. Grate the skin of the lemon you kept aside and sprinkle the zest over your ‘cake’ for a dash of colour and extra zing. Allow to thaw a little before cutting.
Indulge a little bit!
Image: FR Lubbe, Little Red Shoes
Recipe: FR Lubbe, Little Red Shoes