Stephanie Achar Recipe: Raw Fig & Lavender Honey Cheesecake
Culture Whisper's resident foodie serves up guilt-free, no-bake cheesecake with a recipe as nutritious as it is indulgent
Stephanie Achar Recipe: Homemade Raw Fig & Lavender Honey Cheesecake
Satisfy your sweet tooth and still feel virtuous with this delectable low-sugar recipe by Culture Whisper's resident foodie and nutrition expert Stephanie Achar.
HOMEMADE FIG & LAVENDER CHEESECAKE
This delicious no-bake raw cheesecake with none of the usual dairy or refined sugar is not what you'd expect. Raw food is beneficial to your digestive health. Since the food hasn't been heated over 48 C it keeps most of its nutrients and enzymes intact. I have made it with figs but you can substitute for strawberries or blueberries if you prefer.
Please note that this recipe is not suitable for people with nut allergies.
INGREDIENTS
For 8 slices
Crust:
1 cup almonds
1 cup Medjool dates
½ tsp sea salt
Filling:
3 cups raw cashews, soaked for 4-6 hours
2/3 a cup coconut oil melted
2 cups lavender honey (or any honey you like)
juice of 2 lemons
3 vanilla pods or 1 1/2 tsp vanilla bean paste
4 figs, cut into slices
METHOD
First, soak the cashews in a bowl of water for 5 hours.
To make the base layer, blend the almonds until nicely crushed then add the dates and blend again until the mixture looks like a dough. Press the dough evenly into the base of a 23 cm round cake tin (with removable bottom) and put in the fridge to firm up.
Then melt the coconut oil and honey in a saucepan on low heat until it mixes. Blend all the ingredients for the filling together except the figs.
Pour two thirds of the mixture onto the crust and smooth out with a spatula. Place in the freezer to set for 10-15 minutes then add the sliced figs and pour over the remaining filling. You can add some water to the filling mixture if you want it to be smoother (especially on the top so it looks good).
Place the cheesecake back in the freezer 2-3 hours and remove 30 minutes before serving. Any leftovers can be put back in the freezer. Enjoy!
vegetarian; vegan; free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
HOMEMADE FIG & LAVENDER CHEESECAKE
This delicious no-bake raw cheesecake with none of the usual dairy or refined sugar is not what you'd expect. Raw food is beneficial to your digestive health. Since the food hasn't been heated over 48 C it keeps most of its nutrients and enzymes intact. I have made it with figs but you can substitute for strawberries or blueberries if you prefer.
Please note that this recipe is not suitable for people with nut allergies.
INGREDIENTS
For 8 slices
Crust:
1 cup almonds
1 cup Medjool dates
½ tsp sea salt
Filling:
3 cups raw cashews, soaked for 4-6 hours
2/3 a cup coconut oil melted
2 cups lavender honey (or any honey you like)
juice of 2 lemons
3 vanilla pods or 1 1/2 tsp vanilla bean paste
4 figs, cut into slices
METHOD
First, soak the cashews in a bowl of water for 5 hours.
To make the base layer, blend the almonds until nicely crushed then add the dates and blend again until the mixture looks like a dough. Press the dough evenly into the base of a 23 cm round cake tin (with removable bottom) and put in the fridge to firm up.
Then melt the coconut oil and honey in a saucepan on low heat until it mixes. Blend all the ingredients for the filling together except the figs.
Pour two thirds of the mixture onto the crust and smooth out with a spatula. Place in the freezer to set for 10-15 minutes then add the sliced figs and pour over the remaining filling. You can add some water to the filling mixture if you want it to be smoother (especially on the top so it looks good).
Place the cheesecake back in the freezer 2-3 hours and remove 30 minutes before serving. Any leftovers can be put back in the freezer. Enjoy!
vegetarian; vegan; free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
