by Buffy Ellen
For all you caramel lovers out there, this cheesecake 'channels' condensed milk, but without that sickly feeling afterwards! You don't need much to feel satisfied with every heavenly mouthful.
This gorgeous cake is the perfect treat to make for a birthday or pot luck dinner. Try it out, your guests won't believe it's healthy, and meanwhile their bods and cells will love you for it!
You'll notice this recipe contains ranges for the coconut oil, dates and coconut nectar. The original version donated to us by the lovely team at Jason Shon Bennett called for the upper end of the range, but I recently made it with less and it still turned our perfectly. Reducing the coconut oil and sweetener will reduce the energy density of the cake, whilst still retaining the delicious flavour. So sweet tooth or not, take your pick!
Serves 8-12 using a 20cm (8") springform pan
All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart
Always use certified organic ingredients where possible
Base1 ½ c raw almonds (soaked overnight, drained and rinsed - you could also use brazil nuts, hazelnuts, walnuts or cashews) ½ tsp organic sea salt½ - ¾ c pitted baking dates (soaked in hot water for about 15 minutes to soften then drain, you can use the water in a smoothie or hot drink)¼ c desiccated coconutPinch cinnamon (optional)
Filling2 ½ c raw cashews (soaked overnight, drained and rinsed)½ - 1c pitted baking dates (soaked as above)⅓ - ¾ c coconut nectar (or yacon syrup/agave/maple syrup)½ - ¾ c coconut oil (melted - put jar in a pot of boiling water to liquefy and then use)¼ c tahini2 tsp vanilla extract3 Tbsp cacao butter (melted)½ c waterpinch organic sea salt
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
This cake will keep in the fridge for up to three days. Otherwise once set, slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a slice or two out 10 minutes before you need it.
We've been enjoying this served with a generous dollop of Coconut Cashew Chia Cream, some fresh seasonal local fruit (black plums are amazing with it), and an organic herbal tea or Teeccino herbal coffee. To read our full interview with Jason, click here.
PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
Pesto lovers, where you at! This dip’s got ALL the flavour, without the dairy/preservatives/hotchpotch add-ins. Salty tomatoes, fragrant basil, creamy cashews… Plus – 5 ingredients + 5 minutes, how could you say no? The perfect partner for your next cracker fest, or to make a pesto pasta sauce!
Say hello to your new fav ice cream! Who said dairy-free had to be fun-free right? Only 9 ingredients, 2 easy steps, and your freezer will be paying you dividends for WEEKS. Plus, we’ve made a sweet VID to show you how!
This delish salad will be your new mid-week go to! Perfect for din, & even better as leftovers for lunch. Plus, you’re gonna want to drizzle that dressing on ERRRYTHING. PLUS we made a new VIDEO to show you how!
I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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