There are times in every woman’s life where you just need comfort food. And celery sticks and dip are not gonna cut it.
I was a little premenstual (ok, a LOT premenstrual!) last week (imagine tears, meltdowns and overwhelm!). I was due for a catch up with a couple of close friends and I nearly bailed on them. Luckily, they saw through the bullshit excuses that I sent via Facebook Messaging and insisted I come over, red eyes, snotty nose and all.
I already had this cake sitting in my freezer (hello… emergency cake stash – the perks of being a raw food recipe developer!). I added some fresh figs, and that evening the three of us proceeded to consume a fair bit of raw cake with a fair bit of preservative-free red wine.
Because that’s what friends are for.
Now, this raw cheesecake has a few more ingredients than some of my usual recipes, so if you’re just starting out and prefer a cake that’s a bit easier to make, try my Raw Vanilla and Fig Cheesecake here, or this Raw Blueberry Cheesecake here.
But if you’re looking for the ultimate in comfort food, look no further.
1 cup almonds
1/2 cup activated and dried buckwheat (Loving Earth make a good one!)
2 tbsp cacao
6 medjool dates
1 tsp coconut oil
1 tsp water
1/3 cup coconut nectar
1 cup fresh coconut meat
1 cup cashews, soaked for 2 hours and then drained
1/2 cup coconut oil
1/2 cup freshly squeezed orange juice
2 tsp orange zest, finely grated
4 drops food grade orange essential oil
3/4 cup coconut oil, liquid
1/2 cup cashews, soaked for 2 hours and then drained
1/4 cup + 2 tsp maple syrup
1/4 cup coconut cream
1 cup cacao powder
2 fresh figs, sliced into small wedges
Let’s do this!
In a food processor with an “S” blade, process the almonds until they reach a fine crumb.
Add the buckwheat and cacao, and process a little more until combined.
Add the dates and coconut oil, and process until mixture becomes slightly sticky.
If the mixture is not coming together, add a teaspoon of water and process again.
Press into the bottom of a 22cm springform tin.
Add all ingredients to a high speed blender and blend until silky smooth. Taste the mixture, and if needed, add an extra 2 drops of orange essential oil.
Pour mixture into the tin and pop in the freezer for 2 hours or until set.
Put all ingredients into your blender, and blend until smooth and glossy. Pour into the tin and freeze for another 1-2 hours or until set.
Take cake out of the freezer 15 minutes before serving.
Garnish with sliced figs.
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