Serves 8 -10 in the Lil’ Legacy
Celebrate the vegans in your life this Christmas with this most beautiful aromatic and delicious cheesecake ever. Even though it’s refined sugar, dairy and gluten free, it’s definitely NOT flavour free!
Ceres Organic Matcha is made from finely ground young green tea and is super good for you. Packed with antioxidants that fight cancer and infections you’re healing yourself as you indulge!
If Dragon fruit isn’t something easily accessible swap it out for 4 T frozen raspberries.
INGREDIENTSBASE
½ c Ceres apricots, dried
1¼ c Ceres almond meal, toasted
⅓ c Ceres coconut flakes, toasted
⅓ c Ceres sunflower seeds, toasted
4 T Ceres coconut oil
3 T Ceres coconut sugar
Pinch of salt
1½ c raw cashew nuts
2 c boiling water
2 T Ceres Matcha powder
½ c Ceres coconut oil, melted
⅓ c Ceres coconut cream
⅓ c freshly squeezed lemon juice
½ c Ceres maple syrup
1 T vanilla extract
Pinch sea salt
4 g agar agar powder
2 c cold water
Juice and zest of one lime
⅓ c Ceres maple syrup or honey
¼ dragon fruit, mashed
6 fresh lime leaves
Whipped coconut cream
Dried raspberries
METHOD
To start, pulse the apricots in your high speed blender until roughly chopped, then add the rest of the ingredients and pulse lightly. Don’t over blend as the crust should be textured and you should be able to squeeze the mixture between your fingers and it stick together.
Using your hands, evenly push the filling into the base and up the sides of your Ironclad Lil’ Legacy and pop in the fridge whilst you make the filling.
To make the filling soak the cashew nuts in the boiling water for one hour then strain and discard the water.
In your high speed blender blitz all ingredients until smooth.
Pour into the prepared base and chill for 5 – 6 hours or until set. To speed up the setting time you can pop in the freezer. When set you should be able to wiggle the pan and it doesn’t wobble.
To make the jelly: In a small pot, bring 1 cup of water, the lime juice, maple syrup, mashed dragon fruit and lime leaves to a boil. Simmer for 1 minute then leave to cool in the pot. Once cool strain the mix and return the liquid to the pot.
Stir the agar agar into a cold cup of water then stir into the pot of strained dragon fruit juice.
Bring to a simmer and mix well.
Leave to cool to luke warm. You don’t want to pour boiling hot jelly on the cheesecake. But you don’t want it to be set either. If it sets by mistake pop in the microwave to re liquify it.
To Finish.
Using a tablespoon pour the luke warm dragon fruit jelly over the chilled cheesecake and fill to the very top of the pan. Carefully place the pan in the fridge and cool till the jelly is set. This will happen quickly.
Pour the left over jelly into a mould, chill and serve alongside the cheesecake.
To Serve
Run a knife dipped into boiling water (then dried quickly) around the edge of the cheesecake to release the base then slice into pieces. Reheating the knife as you go. Serve with whipped coconut cream and a sprinkle of dried raspberries.
