RAW… it is so in right now! You have raw food shops popping up everywhere. I’m not sure if it is a just a trend, or it will be around for a while.
I mean, I have been eating raw food for a long time… every salad I eat is raw… I love raw beetroot, broccoli, carrots etc… I love sashimi, so technically that is raw food too. Raw food really isn’t new. But crush up some nuts, some seeds and combine it with dates and coconut oil and you have a new food revolution. I think the popularity of it, is that people want to be able to eat something sweet, without feeling guilty, but, they may be guilt free, but they are still very high in calories, all be it good ones!
Personally I’m not a fan of raw sweet food in general. I find it to rich and too sweet. If you are a regular to my blog, you will know that my other job is a Thermomix consultant and when ever there is a meeting, training, get together, there is always food and lots of it. I first tasted the inspiration for this recipe at one of those meetings. It is the nicest raw food cheesecake I have ever eaten AND because these are little mini ones, the perfect size for a raw food experience. It was a very large room and I called out and said “who made these” I got handed an iPad and told here, email it to yourself? It wasn’t even much of a recipe just a few notes, but it gave me the idea for these. I have tried blueberry, raspberry, mixed berries, but Strawberry is my favourite. If you have never tried raw food before, this is a great recipe to start with.
Ingredients – Base
3 cups (360g) Almonds/Almond Meal
2/3 cup (60g) Shredded Coconut
8 Medjool Dates (you can use dried ones, but you will need to soak them before use)
80 ml (g) Coconut Oil (extra virgin, cold pressed)
Good Pinch Sea Salt.
Ingredients – Filling
3 Cups (400g) Raw Cashews (soak over night if not using a Thermomix)
2/3 Cup (160g) Fresh Lemon Juice
140ml (g) Coconut Oil (extra virgin, cold pressed, tasteless)
I often use the tasteless one so I don’t have that extreme coconut flavour, but if you like it go for it!
1/2 Cup (160g) Raw Honey
2 Teaspoons (10g) Vanilla Extract
2 Teaspoon Lemon Zest
1/2 Teaspoon Sea Salt
100g Fresh Strawberries, Washed and Hulled
Extra strawberries for decoration.
This Makes Approximately 60 Mini Cheesecakes, (YES 60) depending on how much filling you place on top of the bases.
I used the TM31 as my food processor/blender and have included those instructions in bold at the end of each method. The TM5 can be use exactly the same way on manual.
Method – Base
1. Place whole almonds and coconut into blender or food processor and blend until a crumble consistency. 10 seconds/speed 9.
2. Place all other ingredients (except coconut oil) into the blender or food processor and process until all ingredients comes together. 10 seconds/speed 8.
3. Add in oil and blend until all crumbs are wet. They will come together as you push them. 20 seconds/speed 5.
4. Press teaspoonfuls of mixture into the base of greased mini muffin tins. (I just spray them with Olive Oil). Place into the fridge to set while you make the filling.
Method – Filling
1. Place drained, soaked cashews (do not need to soak if you are using a Thermomix) and all other ingredients (except coconut oil) into a blender or food processor and blend until well combined. 15 seconds/speed 9.
2. Add coconut oil and blend until mixture resembles cheesecake consistency. 30 seconds/speed 8.
For the Thermomix, you might want to stop after 15 seconds, scrape down the bowl and continue on for the remaining 15 seconds.
3. Scoop into moulds, place extra quartered strawberries on the top and place in the fridge to set overnight. (minimum 5 hours)
4. When ready, remove from the fridge and allow to sit for 5 minutes, then with a small sharp knife, gentle place the knife right to the bottom of the mould and move around the edge, they should move out quite easily.
You can serve with a little side of whipped cream, but I think they are just delicious the way they are. Bite size pieces of heaven, that are even good for you!
They keep really well in the fridge, but because this recipe makes about 60 mini cheese cakes, I keep them in the freezer and just grab one out when ever I want something sweet with no guilt attached! They must be kept in the fridge or freezer and are great for lunch boxes, if your kids have access to a refrigerator at school (I know, but many places have them now).
What do you think about food trends? Do you think raw food is just a fad or here to stay? What is your favourite food trend? I look forward to hearing what you have to say!
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