Happy Summer! I am in the US for a month and have been enjoying the warmer weather. London is still on the cooler side. I am in Colorado right now… and it is in the upper 90s! It was my brother-in-law’s birthday yesterday. I made a vegan mexican feast. Enchiladas, with homemade enchilada sauce, salsa, guacamole, sour cream and salad.
I asked him what he would like for a dessert. He said a cake with berries. In the summer, I like making no-bake or raw desserts because, generally they are easier to make and you don’t have to turn on an oven! I love raw food cakes, but unfortunately, most of the raw cake recipes use coconut oil (sometimes as much as a cup) to help them retain their shape. I choose not to eat oil (sugar or salt), so I came up with a recipe that is still firm and dense without using oil.
A great way to make a “cheesecake” dense and firm without using lots of nuts or oil is to use beans. It might sound weird, but how many times have you seen tofu cheesecake (no? well I have!)? For this cake, I used tofu and homemade macadamia cheese. The macadamia nuts give it a rich and buttery flavor, while the tofu helps it hold its shape.
Very Berry No-Bake Cheesecake:
Although this cheesecake is healthy, it is still very calorie dense. So if you are watching your calories, or trying to loose weight, watch your portion! This is a great cake for special occasions!
1/2 c almonds
1/3 c rolled oats
½ c walnuts
½ c brazil nuts
¼ c raisins
2 T lucuma powder
1 t maple extract (optional)
1-3 T water
In a food processor, process the nuts and oats to the size of course sand. Add the raisins, dates and maple extract and process until combined and there are no chunks left. Add 1 T of water at a time until the mixture just sticks together when you press it between your fingers. Dust the bottom of a spring-form cake pan with the lucuma powder and press the crust into the bottom to form a thin crust. You may have some extra crust dough, which you can form into balls and make cookies with. Put your crust in the freezer while you make the filling.
1 package firm tofu
2 c macadamia nuts (soaked for 6 hours)
2 T nutritional yeast
3 T vanilla extract
½-3/4 c lemon juice
10 dates (blended into a paste with the lemon juice)
A day before, blend the soaked macadamia nuts in a high speed blender with just enough water to blend until smooth. Poor mixture into a cheesecloth and let drain overnight and leave in a warm spot. Process the macadamia cheese and the rest of the filling ingredients until smooth. Poor the filling into your crust and place in the freezer for a couple of hours to set. If you leave the cake in the freezer longer, make sure you take it out 1/2 hour before you eat it.
1 package of defrosted raspberries
2 T chia seeds
2 dates (blended into a paste)
6 mint leaves finely juliened
Mix all ingredients and leave overnight in the fridge to thicken.
Maple Carmelized macadamia nuts
1 T lucuma powder
1 T maple syrup
¼ t cinnamon
¼ c macadamia nuts
Mix all ingredients and bake at 250 F for about 60 minutes or until dry.
Right before serving, poor the raspberry mixture over the cake and decorate with mint leaves, berries and chopped macadamia nuts. If you have leftovers, store it in the freezer covered.