After having my amazing super powered Blentec blender sitting on my kitchen bench since Christmas, I have finally got my mitts on the appropriate voltage converting box and I am excited to get experimenting and creating new recipes!!!
Last night I decided I was going to attempt my first raw cheesecake dessert, however as the night grew shorter and I became wearier, I opted to start with the beginners version and make a cheesecake pudding instead.
I am pretty impressed with the result and I feel confident that I will have mastered it just in time for the adult version, which I plan to produce for my boyfriends birthday in three days…..stay tuned!!! That’s going to also involve me getting my head around the food processor I have had sitting on the same kitchen bench, for equal duration.
I was a gobble guts and consumed the whole thing, possibly not the best idea for anyone counting calories (clearly I’m not), as although containing only natural, easily digestible foods, take a look at the ingredients and you do the math. In hindsight, I would recommend this recipe be split into smaller portions and served as a mini dessert or enjoyed as an infrequent treat.
- 1 cup of raw cashews (soaked for 2-3 hours, then drained)
- 1/3 cup lemon juice
- 1/3 cup raw coconut nectar
- 4 medjool dates
- 1 x vanilla pod
- 1 pinch Himalayan crystal salt
- Split the vanilla bean using the tip of a sharp knife.
- Scrape along the cut surface to collect the hundreds of scented seeds and then blend with all the ingredients until smooth.
- Top with bee pollen and fresh organic raspberries.
Pack any leftovers in your Delsey and take to work. This definitely beats being tempted by a bunch of artificial food items, onboard an aircraft!
To find out why and how to soak cashews, click here.