An oxymoronic treat…

An recipe that I didn’t, not being particularly chocolatey inclined, seek out…it appeared in one of my culinary feeds and the concept of a healthy chocolate cake begged further exploration, more so when one of the main ingredients is kumara…

I cannot find the source of the original recipe: all the links in my PDF of the recipe go to Happy and Healthy (one of my main sources of healthy raw materials) so I’m assuming that this a Kiwi recipe from a site not particularly visible to Google…

P70411-165840

Rather that try to cut a neat circle with scissors to line the base of the pan, I tried trapping the baking paper between the base and sides of the spring-form pan: perfecto!!!

Ingredients

2 medium (baked & skinless) kumara
1 tablespoon coconut flour
1 tablespoon virgin coconut oil, melted.
60g or 6 squares of 85% cacoa dark chocolate (Lindt or Green & Gold), melted
¼ cup unsweetened cacao powder
¼ cup organic rice malt syrup
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda (sifted)
¼ teaspoon sea salt

Instructions

Preheat the oven to 165°C

Lightly grease a 20cm cake ring pan with coconut oil.

Place the baked sweet potatoes in your food processor and process until pureed.

Add the rest of the ingredients and process them until well combined.

Pour the mixture into the cake tin and bake for about 30 minutes. Bake slightly longer for a crunchy outer shell.

Let it cool. Once cool, place it in the fridge overnight.

P70412-103525

This is the first result made exactly in accordance with the recipe. I used the Lindt chocolate and, once it had cooled overnight in the fridge, had collapsed into quite a firm slice with e very strong chocolate taste. This version did rise during baking but slowly deflated into a more solid slice during its overnight sojourn in the fridge. To be honest, I think it has a better flavour and texture ‘deflated’…

P70412-204035

For my second attempt I didn’t change anything in the recipe but used the slice as the centre layer on another variation on the no cheese cheesecake theme. The effect that I was after was a strong contrast between the deep chocolate centre and a tangy orange topping.

The base is the standard mix of dates, coconut oil and meal derived from my nut milk production line. This base had a very strong baked overtone and I think this is from overheating the meal when drying it over the fire – we scraped most of this off and the slice was strong enough to still support the top layer.

The orange topping is a cup of cashews soaked overnight in the the zest and juice of a dozen navel oranges and then pureed in the blender. More zest required next time, I think, as the orange taste was quite distinct but without the tangy effect I sought.

P70425-203826

An outcome of discussions on the orange chocolate cheesecake was a curiosity regarding the necessity for the syrup in the recipe. We felt this could be safely replaced with a mashed banana. Version #3 replaced the quarter cup of syrup with a mashed ripe banana and the Lindt chocolate with an equivalent weight of Healtheries sugar-free chocolate baking bits. To compensate for the additional liquid in the banana I added two extra tablespoons of coconut flour.

The result was definitely workable and one small segment survived fire training the following night. An unexpected but not unpleasant result was the embedding of small chunks of unmashed banana – not properly mashed – spread through the slice, delivering a nice banana hit every couple of bites. I don’t think it was necessary to add the extra coconut flour so will skip that next time but keep the banana. The chocolate flavour was not so smooth or strong – but still eminently doable – as with the Lindt but I’m not sure whether that would be due to the change in source chocolate or the drier mix caused by the extra coconut flour.

P70426-205726

A surprise chunk of unmashed banana is just visible in the edge closest to the knife…

Definitely a winner recipe…very simple to make, albeit with the slight inconvenience of needing an overnight chill in the fridge and with the high kumara content, if nothing else, is at least one way to get the kids to eat their veges…

No Cheese Cheesecake #3

Continuing my cheeseless cheesecake theme from before Christmas – yes, it has been a while since I did some writing! – this was the third (#1, #2)recipe that I wanted to try: not only cheeseless but also raw…it is from The Awesome Green and, apart from increasing the mix for a bigger dish, it is pretty much out of the box…

p61214-204134

The base is the simplest of the three: all you need is:

  • 2 cups of dry pitted dates, soaked overnight
  • 1 cup of raw almonds

Placed them in a food processor and blend them until you get a sticky mix: spread this evenly across the base of your pan – I used a 9″ spring form, lined with baking paper just in case the base needed some support when lifted out of the pan – needn’t have worried: it was sturdy as and easily popped out and on to a plate.

For the filling you need:

  • 4 cups raw cashews, soaked overnight
  • 2 lemons, juice only
  • 1 cup of coconut milk*
  • 4 tablespoons of honey
  • 1 cup blueberries, fresh or frozen

Drain the cashews and place them in the food processor  with the lemon juice,
coconut milk and raw honey.Process into a smooth cream.

Pour the cashew mixture in the pan on top of the crust, and spread evenly.

Because I doubled the mix for a larger pan, I made the filling in two batches. My plan was to add some blueberries to the second batch for a layered result but I my haste to get it done, I forgot to check whether the first batch had set before pouring in the second, hence the inner/outer effect you can see below…

p61214-204008

Done properly, it would have looked quite good but adding blueberries to both batches would have been even better.

To top off the topping – as a last minute addition to the plan – I tossed some semi-frozen strawberries, raspberries and blackberries into the blender for a berry coulis to pour over the top.

Happy with the final product but next time, I think I’ll add some vanilla ice cream…

* The recipe said “...use homemade for the raw version or full fat for the vegan one...” I used homemade coconut milk (well, 3:1 coconut/almond) and I don’t see how this could upset any vegan sensibilities as all it is is coconut, almond and water…

No Cheese Cheese Cake #2

p61207-195438

My original intention for the ‘welcome back, firefighter‘ dessert had been to create two different ones but the logistics of that just didn’t pan out that Tuesday bake night…The filling had left me with quite an amount of greek yogurt and condensed milk _ which I don’t normally use that often – still to consume…

My selection for my second no cheese cheesecake was the New World Raw Blueberry Cheesecake slice but it didn’t use any of the greek yogurt of condensed milk that I still needed to burn up. I thought that this mousse from La Cocina Mexicana de Pily woulld make a good topping.

The base

  • ¾ cup (100 g) raw cashews
  • 1 cup (100 g) ground almonds
  • ½ cup (70 g) raisins
  • 2 cups (160 g) desiccated coconut
  • 3 tbsp coconut oil, melted

Grease a 20 cm x 30 cm slice tin and line with non-stick baking paper.I couldn’t find a slice tin and hand to make do with this:

p61207-195431

I worried all day that the base would disintegrate into a crumbly disaster when we served it up but it set hard and strong.

Place the cashews in a food processor and pulse in bursts until they turn into a fine, sandy, flour-like consistency, scraping the sides and bottom of the bowl often.

When ready, add the ground almonds and pulse to combine. Add the raisins and pulse until lightly blended. Add the desiccated coconut and pulse again.

Lastly, add the coconut oil, blending until well combined.

Press the mixture into the prepared tin in an even layer.

Place in the refrigerator for 10 minutes to firm up.

The filling

  • ¼ cup (35 g) raw cashews
  • 6 tbsp (90 ml) lemon juice
  • 2 tbsp almond butter
  • 2 tbsp coconut cream
  • ½ cup maple syrup
  • ½ cup (70 g) frozen blueberries, defrosted
  • ½ tsp vanilla extract
  • ½ cup coconut oil, melted

 

Place the cashews in the food processor. Pulse in bursts until the nuts turn into a fine, sandy, flour-like consistency.

Add all the remaining ingredients except the coconut oil, and pulse again until combined.

Add the coconut oil and blend until well combined. Pour the mixture over the base.

The topping

  • 2 tablespoons unflavored gelatin
  • 1/2 cups hot water
  • 300mls of greek yoghurt
  • 100 grams condensed milk
  • 1/4 teaspoon vanilla extract
Puree the yogurt, condensed milk, and vanilla extract in a blender until smooth. I reduced the quantities of these items proportion to the amount of yogurt that was leftover.
Dissolve the gelatin in the hot water. I forgot to reduce these ingredients as I did the others so the amount of gelatin was about four times what it should have been. The topping was thus a tab rubbery but still tasted alright.
Add this to the blender and puree again.

Place in the refrigerator overnight to set. Once set, it will keep for 4–5 days in the refrigerator in an airtight container. Cut into slices when ready to serve.

The topping not used

The mousse recipe included a berry topping to be poured over the top but I was a bit rushed on Wednesday afternoon before fire training and didn’t get it done…next time…

  • 300 grams mixed berries
  • 3 teaspoons sugar
  • water (as needed)

Puree the berries, sugar, and water in the blender until smooth.

Pour over the top just before serving…

‘No Cheese’ Cheese Cake #1

p61130-221053

Our brigade is a foodie brigade. A couple of weeks ago one of our firefighters returned from her (successful) recruit firefighter course.  Dessert was my contribution to her welcome back .

I’m more savoury that sweet and while I like traditional cheesecake, only in small amounts: the overall cream cheese effect is too heavy and cloying for my taste…I also like the idea of a base that is a little closer to the raw materials  than ground up biscuits…that’s just like a bit of a Green Journey principle…

Googling provide a range of opportunities for a less cheesy cheesecake but nothing quite what I was after in a single recipe so this is a combination from two sources: the base is the coconut macaroon crust from Two Peas and Their Pod, and the filling is from A Baking Girl.

The base

  • 2/3 cup sweetened condensed milk
  • 1 large egg white
  • 1 1/2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 3 1/2 cups sweetened coconut

Preheat the oven to 170 degrees C.

Spray a 10 inch springform pan with non-stick cooking spray. I heavily greased the tray, especially the base and still the base stuck quite a bit. Next I will line it with oven paper.

Stir together the sweetened condensed milk, egg white, vanilla extract, and salt until combined.

Add in the coconut and mix well. I bought a single bag of desiccated coconut – don’t normally have this in the pantry as I tend towards threaded and chunked coconut – but didn’t quite get the maths right and had to top this up with the meal leftover from my almond coconut milk.

Press coconut mixture into prepared pie pan. I was aiming for about a 5mm thickness and this left about a cup of base mix leftover – I knocked this into the sink and that was the end of that but next time I would press any leftover base into cookies and bake alongside the cheesecake.

One of the recipes I looked at during my research phase recommended prebaking the base for 5 minutes before adding the filling so I did this.

The filling

  • 2 cups fat free plain Greek yogurt
  • 1/2 cup sugar (I used ‘bad’ white sugar to eat into the remaining stock in the pantry)
  • pinch of salt
  • 2 eggs
  • 1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract
  • 1 tablespoon of cornstarch

Combine the eggs, sugar, yogurt and vanilla in a food processor. I think that this is where the leftover yolk from the base went as well.

Blend until smooth, then add the cornstarch and salt and blend again.

Pour the filling over the base and bake for 35 minutes.

When the cheesecake is done, it will still be jiggly in the centre but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t over-bake.

Let it cool then chill for 2-3 hours in the fridge before releasing the springform.

The topping

  • 1/2 cup of cream, beaten
  • 1 tablespoon of vanilla sugar (this worked to edge the edge off the cream taste but next time I would probably double it and/or add half a vanilla bean to add more of a flavour counterpoint to the filling and the base.

The filling set to a degree that the sliced strawberry topping would not stick to it. The sole purpose of the cream was to provide a layer for the strawberries to sink into slightly.

I’m keen to try this again with non-dairy yogurt to further de-dairy-ise it; it is wheat-free for those who have a genuine gluten issue; and, of course, to use an alternate sugar source once the last of the white is gone…