Happy Easter Monday! I'm sure you had a fabulous holiday with family and friends. It's been a weekend here. It's not too Spring-like. The temperature dropped to 0C and we had a few snow flurries this morning. Eeks! Yesterday with the winds howling and the clouds thick in the sky, I was tucked away in the warmth of my apartment enjoying some tunes while working away in the kitchie making food to contribute to Easter dinner. I made raw pizza for an appetizer, salad, and desserts. Despite the 'close to winter' conditions one of the desserts was particularly Springy. I must be on a strawberry and coconut kick, because these are the highlighted flavors along with hints of lime, cardamom (oh yeah, on a kick with that too), mango, and cherry.
One of my all time favourite desserts was on the menu - Strawberry Lime Mousse Cake. I topped them with a cherry lime jelly (blended cherries with stevia, lime juice, and chia seeds).
It's tried and true. It's light, flavorful, tangy, sweet, fruity, smooth and creamy. I made mini cakes and a 6" cake to keep on hand in the freezer for visitors. I just love mini cheesecakes. You can make several flavors for people to enjoy and they're just plain cute. Oh, plus they can be eaten with your hands! I've made this cake countless times and I still can't get enough!
Onto the second dessert. After making the coconut cardamom cream in my recent Spiced Strawberry Parfait, I was left wanting more! So why not in a cheesecake, I thought? These turned out delish. I'll definitely be making this recipe again. Chocolate crust, cardamom coconut filling with a hint of mango, chocolate ganache, and coconut crunch. Yummie!
Coconut Cardamom Cheesecake
RAW * VEGAN* GLUTEN FREE
Crust I made a plain crust that you see here, and I made some of them with a chocolate crust too, which was just almonds, dates, and cacao powder.
1 cup almonds
2/3 cup raisins
Pinch of salt
1/2 - 1 teaspoon water
In a food processor grind the almonds into crumbs.
Add the raisins and salt. Process until the raisins are completely broken down.
Add the water starting with 1/2 teaspoon. If the mixture is still too crumbly, add more water. The mixture should hold together when pressed in your hand.
Press into the bottom of mini silicone muffin cups or bottom of an 8" spring form pan.
The mango is just an undertone in the filling - you won't really taste it with the coconut and cardamom, but I had some very ripe mango that needed to be used up and knew the flavor was neutral enough to combine with the other flavors.
Set in the fridge or freezer to firm up, 10-20 minutes.
Break into pieces using a butter knife.
Sprinkle over the set cheesecake.
*I'm adding this note after posting, as someone asked in the comments about the difference between coconut oil and butter. The oil is the extracted fat from the coconut. The butter is the pulp ground down until smooth - just like almonds are made into almond butter. I'm savoring a jar ofthis coconut butter, and used it in the recipe. It's the BEST coconut butter I've ever had. It's stone ground for days and literally melts in your mouth. Yeah you can make your own (I do too), but its not the same. Homemade stuff still has some fibery texture - this stuff is silky smooth.
What tasty things did you make or eat for Easter? I hope you'll try these cakes next time you're looking for a week recipe!