Orange Goji Berry Cheesecake for Easter and What I’ve Been Up To!
Hi guys! Its been foreeeever since I've blogged - October 8, 2015 to be exact. I'm still alive lol. Life has been busy for me in the last year and even more so in the past five months. I went from making raw desserts at an organic, vegetarian cafe here in Victoria to being hired to do recipe development and food production for an organic juice/smoothie bar that wanted to launch a raw food menu. I had a blast creating all the recipes and have been working hard to make all the food on a daily basis. I've also moved twice in the past 7 months, the second time being just a month ago. I absolutely love my new place which has a beautiful view of the mountains and ocean. If you've never been to Victoria, BC before you must come and check it out one day. It's a small island city that is bustling but laid back at the same time. It's health conscious and full of organic, raw, vegan, and vegetarian cafes, health food stores, and even an gluten free bakery. People like to support the local food movement too. Its been exactly a year since I moved and I see myself living here a long time.
While Sweetly Raw has been put on the back burner for a while, I'm excited to let you know that I'm getting things up and running again. I miss creating, photographing, and sharing recipes with you. So here I am on the 'ol blog. Today's recipe is a taste of Spring that is the perfect dessert to make for your Easter celebration. And if you don't celebrate Easter, thats cool too. This cheesecake could be enjoyed any time.
Orange - goji berry - coconut = the best combination ever! I promise that you'll love this cake.
Orange Goji Berry Coconut Cheesecake
Makes 1, 6" cake.
1/3 cup shredded coconut
1/4 cup walnuts
1/4 cup almond pulp*
2 medjool dates, chopped
Grind the coconut and walnuts to crumbs in a food processor. Add the dates and almond pulp. Process until the dates are broken down and the mixture moistens. Press into the bottom of a 6" spring form pan. Set aside.
*Leftover from making almond milk
1/2 cup fresh orange juice
3/4 cup cashews
1/3 cup young coconut meat
2 tablespoons coconut nectar
1/2 teaspoon orange zest
4 drops stevia
1/4 teaspoon vanilla extract
1/4 cup melted coconut oil
1 tablespoon melted cacao butter
1/2 tablespoon melted coconut butter
3- 4 tablespoons goji berries
Blend the orange juice, cashews, coconut meat, and nectar in a high speed blender until smooth. Add the zest, stevia, vanilla, coconut oil, cacao butter, and coconut butter. Blend again until smooth. Add the goji berries and blend briefly, keeping texture and bits of colour. Pour the mixture over the crust. Tap the pan on the counter to even the filling and release air bubbles. PLace in the freezer for 4-5 hours and then in the fridge for 12 hours. Use a knife to release the ring. Garnish and slice.
Coconut flakes, goji berries, orange slices