Ombre Vegan “Cheesecake”

This is quite a lengthy recipe.  Each stage doesn’t take that much time, but there are quite a few stages.

INGREDIENTS

For the base:

60g pumpkin seeds

60g sunflower seeds

60g pine nuts

2 tsp cocoa powder

120 g soft pitted dates

2 tsp vanilla essence

 

For the cheesecake layers:

300g cashew nuts

100g almonds

130ml almond milk

80g maple syrup

3 tbsp cocoa powder

For the top:

Any decorations you fancy.  I used dark chocolate curls.

 

  1. Check you have space in your freezer for your cake tin (15cm round).
  2. Soak the cashew nuts and almonds in water, preferably overnight. but for at least 2 hours.
  3. Line your cake tin with strong cling film.  As you can see in the pictures, I used a baking parchment cake tin liner and it was a bit of a faff, so I think cling film is the way to go.
  4. Pulse all of the base ingredients together in a food processor then blend continuously until the mixture starts to stick together.
  5. Put the mixture in the cake tin and pack it down until you have a nice, smooth layer.cheesebase
  6. Put the base-filled cake tin in the freezer while you make the filling.
  7. Drain and rinse the cashews and almonds.  Then blend these together by pulsing at high and low speeds.  [At this point, I added in the optional step of discovering that my blender was not up to the job so I had to buy a better one].
  8. Add the remaining ingredients except the cocoa powder, and blend until smooth.
  9. Remove the cake tin from the freezer, and pour about 1/3 of the layer mixture to make an even layer.
  10. Put this in the freezer for 2 hours.
  11. Mix in 1 tbsp of cocoa powder to the remaining 2/3 of layer mixture.  Remove the cake tin from the freezer, and pour about 1/2 of the remaining mixture (1/3 of your original quantity) to make an even layer.cheeselayer
  12. Put this in the freezer for 2 hours.
  13. Mix in 2 tbsp of cocoa powder to the remaining layer mixture.  Remove the cake tin from the freezer, and pour all the remaining mixture to make an even layer.
  14. Add any decoration; I used dark chocolate curls.
  15. Put this in the freezer for a final 2 hours.cheesefinalWhen it was frozen, I cut the cheesecake into portion slices, and returned them to the freezer individually wrapped.  Now, I have a ready supply of gluten free, vegan treats whenever I need them.

 

Advertisements

Provamel Rice-Coconut Choco Milk

20150826_130938

Ingredients – Water, European rice (17%), Coconut milk (4%), Low fat cocoa, Chocolate (0.5%), Emulsifier: soya lecithin, Thickener: locust bean gum, Sea salt, Natural coconut flavour.

I’ll be honest; I drank this at the end of a mammoth 6 hour Tai Chi class (this might lead you to think that I am a fitness bunny.  I am more of a fitness sloth hence…).  I really was in no shape to judge, well, anything.  However, as I gulped it down, I noticed that, despite the absence of any sweeteners, it tasted sweet to me.  I think this is because my brain is used to sweet and chocolate going together.  The presence of chocolate flavour was enough to convince my exercise-addled brain that it was sweet too.  My brain also enjoyed the creaminess from the coconut.

The negatives of this product are that, as it is based on rice milk, it is not suitable for children aged under 5 years.  And, from a purely selfish point of view, the Allergy Brothers are allergic to it.  I really wish someone would make a chocolate flavoured almond milk in an individual serving pack.  Well, a girl can dream…