Heartmade Blog

RAWspberry Cheesecake with Chocolate Ganache

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One of my T-Rex projects of 2014 is to publish Life is Messy Kitchen. A new book – part toolbox + part cookbook. My heart twinkles. My belly rumbles. The entire house smells like cinnamon, or is that cardamom?

 

Fun times.

 

In preparation of the role of Master Messy Chef, lots of healthy recipes (including mouth watering photos by the fabulous food photographer Marcela Macias) will parade the blog corridors.

 

Gooosh! I said “healthy”, not cardboard-like. I’m married to Hamburger Monster, for God’s sake. If he’s excited, rest assure you can be too.

 

Eating clean shouldn’t mean sipping cayenne-pepper-n’-maple-syrup tonic by the gallon all day. It shouldn’t mean an Almanac of restrictions + embarrassing stomach farts + locking the fridge with a sign that reads “You’re so fat!” pinned with a Domino’s Pizza delivery magnet.

 

That’s why this is not a new “diet” column. This is a space to inspire your senses to add more plant-based nutrient-rich superfoods that make you happy + worry less about the highly refined lab-chemicalized stuff. By increasing the dose of power foods, the rest will take care of itself. Trust me. Cupcake junkie in recovery howling here.

 

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The new + enhanced version of you begins in the kitchen + today we’re making: RAWspberry Cheesecake with Chocolate Ganache. It’s vegan + gluten-free + refined sugar free. Who’s excited?

 

crust

  • 1 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 12 Medjool dates, pitted
  • pinch sea salt

 

filling

  • 1 1/2 cup cashews, soaked for 2-4 hours + drained
  • 2 organic lemons, juiced + zest
  • 1 vanilla bean, scrapped
  • 1 teaspoon coconut oil, warmed to liquid
  • 1/2 cup wild honey + maple syrup or raw agave nectar
  • 1 cup raspberries (thaw completely if using frozen)

 

ganache

  • 1/4 cup raw agave nectar
  • 2 tablespoons coconut oil, warmed to liquid
  • 1/4 cup cacao powder

 

preparation

To make the crust, grind nuts + seeds in a food processor until coarsely chopped. Add pitted dates + salt + pulse until mixture comes together to a sticky ball. Flatten the crust evenly into an 8-inch non-stick pan, preferably with a push up bottom. Place crust into the freezer while you prepare filling.

 

Clean the food processor well.

 

For the filling, process cashews + lemons juice + lemon zest + vanilla + coconut oil until very smooth.

 

Pour the filling over the crust + place in the freezer for at least 1 hour.

 

To prepare the ganache, whisk all ingredients together until smooth + glossy. Dip spoon in ganache + drizzle over the cheesecake top.

 

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Enjoy!

 

xo,

Mayi Carles

 

Photography Credit

Marcela Macia

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