Tangy, sweet and healthy, this ‘cheezecake’ recipe will delight your taste buds! Full of fibre, antioxidants and nutrients while using ethical and sustainable ingredients. This recipe can be ‘deconstructed’ for a dinner party and served in a fancy glass with alternating layers of the crust and cheesecake filling. If you prefer the ingredients can be poured into a spring-form pan, chilled and sliced like a traditional cheesecake. Versatile and incredibly more-ish!
Sustainability tip #1: Don’t throw away the sweet potato skins! They are full of antioxidants and fibre. Make sure you scrub them well before baking. Scrape out the insides leaving a little flesh on the skin. Smother them with a good quality peanut butter or tahini and roll up into a ‘roulade’. Sliced and sprinkled with cinnamon, they are so delicious! Your kids will go nuts over these!
Sustainability tip #2: Make this recipe zero waste by roasting the date seeds to make a delicious coffee substitute. Who knew? You will need a good blender to grind up the seeds!
INGREDIENTS
Crust
½ cup walnuts
½ cup rolled oats (uncontaminated)
1 cup Medjool dates, pitted and coarsely chopped
pinch of salt
Cheesecake filling
2 cups white sweet potato, cooked and peeled
1 ½ cup cashews, soaked overnight
⅓ cup maple syrup
½ cup lemon juice (~2 lemons)
1 tbsp lemon zest
½ tsp vanilla powder
2 tsp psyllium husk powder
½ tsp turmeric powder
Garnish
Lemon zest ribbons
METHOD
Place the crust ingredients in a blender. Pulse until the mixture resembles a fine crumb. Pour into a 20cm lined spring-form pan or individual serving dishes.
In the same blender, add the cooled sweet potato flesh (see zero waste tip above!). Drain the cashews and rinse well. Add these to the blender along with the maple syrup, lemon juice and zest, vanilla powder, psyllium husk powder and turmeric powder. Blend until super smooth and creamy.
Spoon dollops of the cheezecake filling into your serving dishes or your spring-form pan. Garnish with ribbons of lemon zest.
Makes around 12 serves
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