Raw salted caramel cheesecake

I’ve never had a dairy-based salted caramel cheesecake – I was dairy free before salted caramel was a bit thing! But if it takes anything as good as this, then I can see what the fuss is about.

This lovely alternative is a delight, and can be eaten in the safe knowledge that all the ingredients are whole food and plant based, and therefore good for your body as well as your tastebuds. The caramel is rich and deep, not too sweet, but definitely hits the sugar receptors. This sweetness comes from the dates – and there’s a lot of them in this recipe! So I am never going to claim this is a low calorie number (it is dessert after all!), but it is packed full of fibre and nutritional benefits – minerals like iron and zinc, phytonutrients that are particularly good for gut health and a reasonable smattering of B vitamins. The type of fibre contained in dates also help keep beneficial bacteria happy; a happy gut = a happy body!

You may notice that I use Himalayan salt in the recipe – that’s my preference, but feel free to use whatever type you like or have in the house at the time. Don’t decide you can’t make this if you’re missing the salt I’ve specified, that would be too sad!

There’s lots of claims and counter claims on the internet about the benefits or otherwise of Himalayan salt. Having read around the subject, I’ve decided in favour of the pink salt as it is less refined and contains slightly more natural balance of sodium chloride with other trace minerals. As for the claims about energy levels, health benefits and potential elemental toxins, that’s for everyone to decide for themselves (I do, however, have my Himalayan salt lamp next to the modem in the house – it looks pretty in the hall and if it helps manage EMF in the house, why not?).

Back to the recipe. There are a lot of stages in this cheesecake, but each stage doesn’t take too long so don’t be overwhelmed. It really needs making the day before, but you can always make it a few hours before hand and pop it in the freezer if needed. Or prepare in advance and freeze, ready to pull out when you have the need for a salted caramel cheesecake! I would advise leaving the chocolate layer off if you are planning on freezing, and adding it just at the end once it’s defrosted with the decorations. Or you can omit the chocolate layer altogether, it will still taste wonderfully delicious and indulgent. Enjoy!

Raw salted caramel cheesecake (serves 10)

For the base:
140g oats (gluten free if needed)
80g ground flaxseed
130g dessicated coconut
240g dates (soaked in hot water if dry)
good pinch of Himalayan salt

For the caramel:
180g dates (soaked in hot water if dry)
60-80ml water or dairy free milk
4 tablespoons of almond butter
1 teaspoon vanilla essence
1/4 teaspoon Himalayan salt

For the cheesecake layer:
260g cashew nuts (soaked for at least 2 hours)
80g dates (soaked in hot water if dry)
1 tablespoon vanilla extract
125ml coconut milk (the thick part is best)
good pinch of Himalayan salt

For the chocolate topping:
1 tablespoon coconut oil
3-4 tablespoons maple syrup
2-3 tablespoons raw cacao powder
To decorate:
Frozen black/red currents, freeze dried strawberries

You will need a 23cm springform cake tin.

Unless you are using super sticky and expensive Medjool dates, you will probably need to soak your dates in hot water for 10 minutes or so to make them easier to blend. Weigh out the dates for each component in separate bowls and soak them whilst you’re getting everything else ready. Don’t forget to drain them before you start!

For the base layer: Place all the ingredients into the food processor and blitz until combined and sticky. Add a little of the date soaking water if it doesn’t come together, but not too much as you don’t want it too wet. Press the dough into the base of the springform cake tin and up the sides slightly using your hands. Try to spread it out equally and firmly. Place the tin in the fridge to chill whilst you make the next layers. Remember to clean the processor bowl before moving on!

For the caramel: Place all the ingredients into the food processor and blend until a thick, creamy caramel is formed. Check the flavour and add a little more salt if needed – remember this is salted caramel so you need to use more than feels normal. Pour out into a bowl and try not to eat it all whilst you make the next layer!

For the cheesecake: Wash the food processor bowl again then add all the ingredients for this layer and blend together until thick and creamy. This may take a few minutes, depending on how long you have soaked the cashew nuts for. Carry on until the mix is smooth and not grainy (means you have to keep tasting it!)

To construct, remove the tin with the base from the fridge. Pour in the caramel to cover the bottom equally, then cover it with the cheesecake mix. Grab a thin spoon or chopstick and gently swirl it around in the mix to slightly combine the two levels – you should see a little caramel swirl appear on the top. Place in the fridge to set for at least 6 hours, or cover and pop in the freezer.

For the chocolate topping and decoration: Melt the coconut oil so it is liquid. In another bowl, mix the cacao and maple syrup together – it takes a little hard stirring to get them to combine. Add the coconut oil and stir well. Taste. If too thick or not sweet enough, add more maple syrup. If too thin or not chocolatey enough, add more cacao powder. Pour the chocolate sauce over the top, spread out equally to the edges, decorate with scattered berries and freeze-dried strawberries and return to the fridge to set.

To serve, release the clip on the side of the cake tin and very carefully push the cheesecake up and away from the sides. Leave on the base of the tin to serve (it’s safer!). Cut into slices with a sharp knife. Decorate each serving with an extra sprinkle of freeze dried strawberries or fresh berries. Enjoy!

 

 

Sweet potato, spinach and chickpea curry

Veggie curries are always on the menu in our house. They can be super quick and easy to make as well as full of rainbow plant based ingredients packed with nutrients and flavour. They are also perfect for using up veggie odds and ends that you don’t know what else to do with, thereby cutting down on food waste. And of course they are easy to make dairy and gluten free.

Whilst in India, I learnt some top tips about prepping for curries that made life easier, as there can be rather a lot of peeling and chopping. That’s where a small blender comes in handy for getting ingredients like onion, ginger and garlic ready – a quick peel, a couple of rough chops, a little tip into the blender pot and a few whizzes later you have a fine dice ready to cook. If you add a little water, you can also create your own paste, cutting out the need for any oil if you want to go oil free too. And as the veggies are prepped small, they don’t take as long to cook, saving you time.  It also makes the sauce smoother, especially useful if you have someone in the house fussy about lumpy bits!

I also discovered asafoetida in India, otherwise known as Hing (which is much easier to say and spell!). This is another India spice commonly used in veggie dishes that has a very pungent and savoury flavour. In fact, if you take a sniff of the pot, it may put you off. But in cooking, it mellows out and adds a depth to the taste of your dish. You can buy it in most larger supermarkets or local Indian stores. And you only need a little, so a pot lasts a long time. It’s really worth a try.

Asafoetida aids the digestive system, as does ginger and cumin, also part of this dish. Add that with the anti-inflammatory properties and general fabulousness of turmeric, this dish is not only wonderfully tasty, but can help the body heal too. That’s even before the impressive phytonutrients found in the sweet potatoes and spinach are looked at.

So why not give this rainbow curry a go one evening and let the flavour soothe your tastebuds and the magic within soothe your body!

Sweet potato, spinach and chickpea curry (serves 4)
1 onion
2 cloves garlic
1 red chilli
1 inch piece fresh ginger
a pinch of asafoetida/hing
1/2 teaspoon ground turmeric
3 medium sweet potatoes, peeled and chopped into chunks
400g tin chickpeas rinsed and drained
400g tin chopped tomatoes
200g spinach, washed and roughly chopped
salt and pepper to taste.

Peel the onion, garlic and ginger. Chop a couple of times and put in the bowl of a small food processor. Wash the chilli, deseed and chop a couple of times then put in the pot. Blitz for a few seconds until chopped into tiny pieces.

Heat a large pan on a medium heat and sprinkle the asafoetida on the bottom for a minute until you smell the pungent aroma. Add a little oil or water then tip in the blitzed veg. Sauté for a few minutes until soft and starting to brown – don’t let it burn or the garlic will be bitter. Add the tomatoes and turmeric and simmer for a couple of minutes, then stir in the sweet potato and cover with the tomato sauce. Add a little extra water if needed, but not too much as you want a dryish curry. Turn down the heat, pop on the lid and simmer for 10 minutes. Add the chickpeas and simmer again for another 10 minutes until the sweet potato is cooked. Stir in the spinach, pop the lid back on and simmer for another couple of minutes until the spinach is fully wilted and incorporated.

Season with salt and pepper as needed and serve with some steamed brown rice or chapattis. Enjoy!