Clean eating doesn’t necessarily mean having to forego dessert. By making smart food choices we can still indulge in decadent tasting food; such as this Lime and Kiwi Cheesecake. This sweet treat is something to behold being non-diary, gluten-free and sugar free, it is the epitome of raw and healthy eating.
Any pre-conceived ideas that healthy or raw desserts taste like cardboard will soon dissipate once you try a slice.
The use of dried fruit in the base of the cheesecake provides enough sweetness to satisfy the most hardened sweet tooth. However, the level of sweetness isn’t overpowering and will also appeal to those who consider themselves on the savoury side of the fence.
Clean easting doesn't mean having to forego dessert - this Lime and Kiwi Cheesecake is the epitome of raw and healthy eating .
One of the delights of this recipe is admitting to people the secret ingredient used to create the layer of green filling. The shocked look on their faces is classic – I won’t disclose that ingredient just yet; you will need to read on.
The range of ingredients used are a kaleidoscope of colour.
Preparation time allows for cashews to soak for 2 hours and for the coconut cream and coconut flakes to be made from scratch. Actual time required to prepare and assemble this dessert is 15-20 minutes.
Ingredients Crust 1 Cup Raw Almonds
¼ Cup Coconut Flakes (or store bought Desiccated Coconut)
½ Cup Pitted Dried Prunes
½ Cup Dried Cranberries
1 Tablespoon Coconut Oil
Filling 2 ½ Cups Raw Cashews
¾ Cup Rice Malt Syrup or Honey
Zest of 2 Limes
2 Limes (flesh with pips removed)
½ Cup Coconut Cream
2 Tablespoons Vanilla Essence
3 Tablespoons Coconut Oil
¼ Cup Water
Handful of Baby Spinach
Topping 2 Kiwi Fruit
2 Tablespoons Arrowroot Powder
2 Tablespoons Water
Method Assembling the Cheesecake
My preference is to use my own coconut cream and coconut flakes however, if you’re lacking in time, using store bought ingredients is perfectly fine. Preparation time is based on making the cream and coconut flakes from scratch. Coconut cream is the thick and creamy top layer, which separates when making Coconut Milk. The pulp residue from blending the coconut during the course of making coconut milk can be frozen and used as coconut flakes as required.
Making the Base
In a blender, combine the almonds, coconut flakes, pitted prunes, cranberries and coconut oil. Process until the ingredients break down into a sticky mixture.
Line a baking dish or individual glass pots with the mixture, pressing down firmly to create a crust. The layer should be approximately 1-cm thick. Use a spoon to even out the layer.
Blend the almonds, dried fruit and coconut flakes to form a sticky crust.
Place the baking dish in the freezer to firm while assembling the cheesecake fillings.
Making the Fillings
Soak the cashews in warm water for approximately 2 hours. Rinse thoroughly then drain.
In a blender, combine the cashews, rice malt syrup or honey, lime zest, chopped up limes with pips removed, coconut cream, vanilla, coconut oil and water.
Process all the ingredients until smooth.
Remove the baking dish from the freezer and layer the crust with half the filling.
Blend the cashews, coconut cream, rice malt syrup, zest, limes, vanilla, coconut oil and water to create this velvety and lush cheesecake filling.
Return to the freezer for 5-minutes while making the second layer of the filling and the kiwi glaze topping.
Add the baby spinach to the remaining half of the filling. Blend until the spinach has dissolved and the filling has coloured. (This little trick is a cheap and healthy alternative to using food colouring).
Remove the baking dish from the freezer and layer the cheesecake with the final layer of filling. Return to the freezer.
Combine the arrowroot and water to form a paste. This will help set the kiwi glaze instead of using gelatin.
Chop the kiwi fruit into large pieces and place into the blender with the arrowroot paste. Puree the kiwi fruit until it becomes thick and jelly like in texture.
Remove the cheesecake from the freezer and spread the kiwi glaze over the filling. Return to the freezer until required.
Kiwi Fruit, Arrowroot Powder and Water is all that's required to make the Kiwi Glaze.
Remove the cheesecake from the freezer 10-minutes prior to serving to soften slightly. Any leftovers can be returned to the freezer and will keep for a week.
You can also serve as individual glass pots to make an extremely chic looking dessert.