Raw Vegan Orange Ginger Pomegranate 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.
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
2 1/2 cups mandarin (or orange) segments
1 1/2 cups cashews
1/3 cup maple syrup
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
2-5 drops stevia, optional
Blend all but the oil, butter, and stevia until completely smooth and creamy. Add the oil/butter and blend briefly to incorporate. Taste and add the stevia if you want a bit more sweetness. Pour the filling over the crust. Chill in the freezer for 5-6 hours and then 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!
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.