Gwynn Whole Foods : Mini Cheesecakes

- Wholefoods - Raw - Refined sugar free -

- Dairy free - Gluten Free -

- Because life is never about missing out on the sweetness -

In the whole foods world plant base desserts have bloomed something magnificent.

Plant base desserts are usually packed with nuts & seeds and are incredibly rich in texture, flavour and nutrients. Creativity and beauty are the governors of these extraordinary treats.

Plant Based Raw Cheesecake

Base

nuts 1 cup

seeds 1/2 cup

medjool dates 1 cup

pink himalayan salt 1/2 teaspoon

apple cider vinegar 2 tablespoons

plus 2-3 tablespoons of hot water to stick the mixture together

*alternatively use coconut shreds instead of the seeds

Filling

cashew nuts * - 1.5 cups (soaked over night in water, rinsed & drained)

cacao butter or virgin cold pressed coconut oil 1/2 cup (melted)
1/2 cup nut milk

lemon 1 large (juice only)

sweetener 1/2 cup (maple syrup, raw honey, coconut nectar)

*alternatively to cashews use 1 block of Tonzu Tofu & 1/4 cup boiling water (source supermarkets in dairy section). Or you can use equal parts cashews and coconut cream.

Pulse the base ingredients in a food processor until desired consistency (chunky or smooth) then press into mini silicon moulds or a medium sized tin with a spring base. Set in the freezer while you make the filling.

In a high speed blender or food processor whizz the soaked cashew nuts (or tonzu tofu), cacao butter or virgin cold pressed coconut oil, lemon juice and sweetener. Pour the mixture over the bases of the silicon molds or medium sized spring base tin. Set in the freezer for 1-2 hours. Slightly defrost before enjoying.

Optional: Chocolate layer - mix together in a sauce pan on a low heat 3/4 cup of cacao butter or cold pressed virgin coconut oil, 1/2 cup maple syrup (or wait until completely cooled & use raw honey, do not heat honey), 3/4 cup good quality cocoa, 2 tablespoons of nut butter or tahini, pinch of pink himalayan salt. Allow the base & filling layer to set in the freezer for 30 minutes before pouring the chocolate layer over.

* * *

Fancy Creations:

orange & chocolate - using 3/4 cup of good quality cocoa, 1/4 cup more cacao butter or cold pressed virgin coconut oil. 1/3 cup of juice from an orange. Use the zest of 1 large orange in the base of the cheesecake
.

hazel nut & chocolate - using 3/4 cup of good quality cocoa in the filling & 1/4 cup more cacao butter or cold pressed coconut oil. Using hazel nuts for the base plus 4 tablespoons of coconut oil & 4 tablespoons of good quality cocoa.

maple walnut - using walnuts, cinnamon & oats in the base & 3/4 cup maple syrup in the filling.

strawberry, mango, avocado & lime (juice), blueberry, raspberry - using 3/4 cup of fruit in the filling mixture

lemon & ginger - using the juice & zest of two large lemons, and a large knob of finely grated fresh or juiced ginger.

peppermint & chocolate - using 4 tablespoons cocoa in the base, 14 drops of peppermint essence in filling & 1 table spoon of chlorophyll or 1/4 teaspoon of spirulina powder.
Top layer of peppermint & chocolate - mix together in a sauce pan on a low heat 3/4 cup of cacao butter or cold pressed virgin coconut oil, 1/2 cup maple syrup (or wait until completely cooled & use raw honey, do not heat honey), 3/4 cup good quality cocoa, 2 tablespoons of nut butter or tahini, pinch of pink himalayan salt. Make the base & the filling and set in the freezer for 30 minutes first. Then pour over the chocolate mixture and allow to set back in the freezer.

banoffee pie - create the base using nuts & seeds of your choice, for the caramel use 1/2 cup of coconut cream and 3/4 cup muscovado or coconut palm sugar & a pinch of pink himalayan salt, bring this to the boil in a sauce pan over a low heat continuously stirring. Allow to simmer and thicken. When the mixture has cooled down add this to the filling with another 1/4 cup of cold pressed coconut oil, melted or cacao butter, melted. Allow extra setting time in the freezer. Decorate with sliced banana, and chocolate made from the peppermint & chocolate fancy creation suggestion or good quality dark chocolate.