Saturday, March 1, 2014

Amy's Frozen Mock Cheesecake (Vegan, Soy and Gluten Free)



My daughter Amy's favorite dessert is cheesecake. She asked for cheesecake for every birthday for as long as I can remember. Unfortunately she has developed dairy intolerances and she longs for this beloved dessert. For this birthday she found a recipe and developed it according to her taste and needs. Wow was it ever good, but it needs to be eaten semi frozen to keep its best shape. Whether you have allergies or not, this cake is a keeper and worth a try.

Crust:

  • 8 medjool dates, pitted
  • 3/4 cups pecans
  • 3/4 cups almonds (or any other mix of nuts equalling 1 ½ cups)
  • 1/4 tsp sea salt
  • 1/4 cup unsweetened shredded coconut
  • zest of 1 lemon
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg

Filling:

  • 2 ½ cups raw cashews
  • 1/2 cup coconut oil, in liquid state
  • 1/2 cup lemon juice
  • 1/2 cup maple syrup
  • 6 Tbsp coconut milk
  • 1/2 Tbsp vanilla

*DO AHEAD* - Soak the cashews in water overnight. Soak the dates in water for approx. 1 hour.

Directions

Crust:
  1. Line the bottom of a round 9” spring form pan with parchment paper. Set aside.
  2. In a food processor, process the nuts, salt, coconut, lemon zest and spices until everything is chopped finely.
  3. Drain the dates and add them to the food processor. Pulse until mixed into a sticky mixture. This will not look smooth; you should see small pieces of nuts and dates.
  4. Press mixture into spring form pan.

Filling:


  1. Drain the soaked cashews and rinse them.
  2. Place all filling ingredients into a high speed blender or food processor. Blend until smooth.
  3. Pour mixture into spring form pan.
  4. Place pan in the freezer and freeze overnight or until solid.
  5. When ready to serve remove from freezer and allow the cake to thaw for approx. 15 minutes.
  6. Serve topped with fresh fruit, fruit sauce, chocolate sauce or any other topping you can think of. My favourite has always been raspberries!   
Raspberry Sauce:
  • 2 cups of frozen Raspberry
  • 1/2 cup of sugar
  • 1 Tablespoon fresh lemon juice (it brings out more of the natural taste of the berries).
  • 1/4 cup of water
  • 2 Tablespoons of cornstarch (dissolved in the water)
  • 1 tablespoon of fresh lemon juice
  1. Mix the Raspberries with the sugar in medium size pan. Let sit for a while until the natural juices are released. 
  2. Bring to a boil. 
  3. Dissolve cornstarch in the water. 
  4. Add to the raspberries and cook for a few minutes until the sauce is thick and clear, stirring constantly.
  5. Cool, add fresh lemon juice before serving.

5 comments:

  1. What an interesting combination of ingredients - that crust sounds very yummy. Your daughter is following in her mom's cooking footsteps.

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  2. I am gluten-free, grain-free, refined sugar free, soy and dairy free -- thank you for this yummy looking recipe that I will get to enjoy!

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  3. Going to try this one too!!! Thanks for sharing.

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  4. Thankfully, I don't have any dietary issues, but that crust sounds delicious.

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  5. What is the amount for the unsweetened coconut flakes? I assume 1/4 cup.

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