Thursday, December 30, 2010

Raw Chocolate and Cheesecake


Here are the two raw desserts I made for Christmas. I wanted a contrast between rich chocolate, and light fruit. The following treats were born...

Dark Raw Chocolate Truffle Tart in a Cacao Nut Crust, topped with Coconut Whipped Cream. This is as decadent as they come! Recipe found in my Raw Chocolate Dream eBook

And...


Mandarin Orange Cheesecake on a Pecan Ginger Crust with a Cranberry Pomegranate Compote

I love the flavor and texture combination of this cheesecake. A creamy smooth citrus cheesecake on a dense gingery crust, paired with tart cranberry and sweet pomegranate, and rounded out with the crunchy pecans. It's really light and refreshing.


Pecan Ginger Crust

1 1/4 cup pecans
1/3 cup pitted, packed dates - finely chopped
1 tablespoon minced ginger*
1/2 teaspoon pure vanilla extract
Pinch of salt

Grind all ingredients together in a food processor to create a dough.
Press the dough into the bottom of an 8" or 12" spring form pan.

*grated finely on a microplane



Mandarin Filling

2 1/2 cups mandarin segments
1 1/2 cups cashew
1/4 cup + 1 tablespoon maple syrup
6 drops stevia
2 tablespoons lemon juice
1 teaspoon packed orange zest
1 teaspoon vanilla extract
4-6 drops orange essential oil, or to taste
1/8 teaspoon himalayan salt
1/2 cup melted coconut oil
2 tablespoons melted cacao butter

Blend all but the oil and butter until completely smooth and creamy.
Add the oil/butter and blend briefly to incorporate.
Pour the filling over the crust.
Chill in the fridge for 8-12 hours.


Cranberry Pomegranate Compote

1 1/2 cups fresh cranberries
1/2 cup mandarin orange juice (or juice of regular oranges)
2 tablespoons pomegranate powder
5 drops stevia
1 1/2 tablespoons maple syrup
2 teaspoons lemon juice
1-2 drops orange essential oil
1 1/2 tablespoons chia seed
2 tablespoons goji berries

Blend all but the chia and gojis, in a food processor or blender, leaving a little texture, if desired.
Pulse in the chia seed just to mix it in, but avoid breaking it down.
Transfer the mixture to a bowl and fold in the goji berries.
Chill in the fridge for a few hours. The chia will soak up some of the liquid, causing the compote to thicken.
Spoon over the cheesecake when you are ready to serve it.


Candied Pecans - recipe HERE in my Ice Cream in the Raw eBook (where you can also find a recipe for lucuma vanilla nuts).


I don't have a recipe to share for the Chocolate Truffle Tart as it's tucked away for a future project, but give the cheesecake a try!



What yummy treats did you make for Christmas?


Here's my Christmas tree. About a week ago I was sitting on the couch beside it, when I started hearing a "whoosh" - I looked to see that the tree was starting to fall over! I caught it on the way down - whew. Strange through, because it was tied up with fishing line... but apparently that wasn't enough.


Happy New Year! Wishing you fabulous celebrations!

13 comments:

Elizabeth said...

I like the Pecan Ginger Crust..I'm thinking it would pair well with a pumpkin cheesecake/pie.
Peace & Raw Health,
Elizabeth

Pure2raw twins said...

I really wish I was enjoying all of these right now!!
Everything sounds heavenly!

Lisa is Raw on $10 a Day (or less!) said...

They both look perfect! Beautiful tree, too!

barefoot_and_frolicking said...

Amazing cakes girlie - they look sooo delicious. I am anticipating the recipe for the Truffle Tart! :) Happy New Years and all the best for 2011.

Carol Giambri said...

Whatever you share Heathy is gorgeous to the eyes and sweeter to the mouth.

kt said...

You have an amazing talent for raw food creation and photography. Both desserts are absolutely gorgeous!

grass fed momma said...

Hey Heathy, Love your treats, how are you feeling?
xoxoxo
Happiest of New Years!
deb

Narshiii said...

i made your raw chocolate and vanilla layered cake from your ice-cream cake book :)
Delicious! Everyone was impressed.
Thanks ;)

Norka said...

Both cakes sounds great! I made a lime&coconut cake with a raisin and coconut flake crust, beside the lime juice and zest I used my powdered dehydrated sorrel to give a deeper color and a more intense sour flavor. I also made a tonka bean&chocolate cake with a walnut and date crust, also the cream's base was walnut. Most of the tasters loved them, but some had problem with the seeds on their tongue. I considered this as a result of their consumer habits as they eat many "empty" food which destroys their tongue and make them more acidic. What do you think? By the way I wanted to make the creams a bit lighter with using of agar-agar, but that mission failed this time, I have to make more experimentation. I find these sweets too heavy. Yesterday I made a "caramel" cream from dried figs, you can have look here http://suletlensegek.blogspot.com/2010/12/karacsonyi-receptek.html this is our new "child": raw treats in Hungary, we are already in some great shops here:))
Very happy new year and I also wish You great health!

Lauren said...

Oh my God.yummmm! These look so gorgeous and amazing!

marg said...

Made the mandarin cheezcake with pecan crust & pomegranite/
cranberry topping for our christmas picnic at the beach (we can do that here in the new zealand summer). It was a huge hit with us all - octogenarians to toddlers with middle agers & young folk in between. Thanks so much for the generous sharing of the recipe.
Only had dried cranberries & fresh pomegranites so soaked the berries in the freshly squeezed juice (really easy simply using a hand lemon juicer)& added other ingredients when plumped & soft.
Absolutely delicious!

Anonymous said...

Oh. My. Goodness!

Where can I get that chocolate pie recipe?!?!?

I'll even buy a book if I have to!!! It looks INCREDIBLE!

Heather Pace said...

Thanks Marg - so glad that you tried it and enjoyed!!!

Anon - The chocolate recipe isn't in any of my books - still in the "top secret" section. Sorry! Lots of other yummy chocolate cake recipes on the bloggie though!