White Choc Mud Uncheesecake

It was another beautiful summer – oops! I meant winter’s day in Queensland. Between building my chook coop and other projects I decided to make the family my spin on a cheesecake. Of course don’t expect it to taste exactly…

White Choc Mud Uncheesecake

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It was another beautiful summer – oops! I meant winter’s day in Queensland. Between building my chook coop and other projects I decided to make the family my spin on a cheesecake. Of course don’t expect it to taste exactly the same. This one is yummy in it’s own right, containing no actual cheese. The lime gives it that cheesecakey tang.

I blew up my blender in the process, and the dates were slightly frozen (they are yummy and chewy when frozen), hence why I used the mortar and pestle to give them some squish. Times like these a thermomix would be great (tell her she’s dreaming).

The music is reminiscent of hazy summers in every Aussie backyard, while dad mows the lawn and the smell of fresh cut grass gives us all a natural high. Thanks to Steve for the great job filming and editing. He’s a dream.

How to make the cake:

Base
1 cup dates
1 cup activated almonds or fresh raw macadamias
1/4 cup raw cacao nibs
1/4 cup dessicated coconut

Top
2 cups raw cashews soaked 24 hours
Seeds from 1/2 a vanilla bean
Juice of one lime, and half the grated rind
1/4 cup cold pressed coconut oil
1/4 cup raw cacao butter
2 tbs raw honey

Method:
Use a food processor to chop the dates and nuts (I had activated them by soaking 24 hours in spring water and then dehydrating them overnight in the dehydrator), add cacao nibs and it is done. Or alternatively do it by hand, like I did. Cut a round of silicone coated baking paper and spinkle generously the coconut on it as this will help it to come out easily. Press the sticky mix on top.

Puree all the other ingredients in a blender. Preferably a strong blender! Give it frequent rests if it is a bit el cheapo so you don’t blow up the motor.

To melt the coconut oil and/or cacao butter, use water under 45 degrees so that it doesn’t destroy all the healthful raw properties. Tap water in Australia is required by councils to be less than 50 degrees celcius. So a slightly cooled bowl of “hot” tap water with a thin plastic container of shaved cacao butter floating on top should do the trick. Try not to use plastic too often, some plastics leach toxic chemicals… Actually they all probably do but some grades of plastic more than others. (Number “5” in a triangle is the worst, “1” is ok. Google it to find out more).

Use a spatula to put the topping on and refrigerate for a few hours. The longer the better. Get a lock for the door of your fridge and keep the key handy or you might find your hubby and son into it before you had let it firm up as many hours as you would have liked… Like I did…

It should come away easily. Run a sharp knife around the edge first. Cut and serve maybe using an egg flipper to scoop it out.

:0) Enjoy!

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