Well though I am eating well at the moment, trying to keeping my macronutrient balance 40/40/20 so all my training doesn't go to waste; once a week is a free day! So I decided to try a little 'raw' cheesecake for dessert one night. I can't call this totally raw since I used heat to combine the ingredients, I had intended on blending in the food processor but I got sick of washing it up over and over! So if you want to make this raw, substitue agar agar for the gelatine and just blend away!
Although it is high in fat, it is all healthy and nutritious fats from nuts, the sugar is natural and unrefined and you get some great nutrients from the raw cacao and spices. We both really enjoyed this and I'm definitely going to do more with this recipe and try some variations. It is quite rich and satisfying, but unlike when I using flour and butter and refined sugar...my tummy was really quite happy afterwards too!
Cacao 'Raw' Cheesecakes with Spiced Yoghurt
Serves 2, approx. 463 calories per serve approx. macronutrient breakdown: 23g fat, 55g carbohydrate (37g sugar), 12g protein
1/4 cup almonds
1/4 cup pecans
10 dates, soaked in 1/4 cup hot water for 5 mins
Chocolate cream cheese filling
1/4 cup reserved water (from dates)
2 tbsp cacao powder
3 tbsp panela (rapadura) sugar
1 tsp gelatine
1/4 low fat cream cheese
1/4 tsp ground ginger
Spiced yoghurt filling
1/4 cup natural greek yoghurt
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp gelatine
1/4 tsp vanilla essence
In a food processor, blend together all nut base ingredients until it forms together in a doughy ball. Add a little bit of water if necessary to combine. Line ramekins with plastic wrap and press base mixture into ramekins. Chill in freezer whilst preparing fillings. (To make the decorative truffles, roll any remaining nut base into small balls and coat in cacao powder, chill.)
In a small pot, gently heat the reserved water from the soaked dates and dissolve gelatine. Removed from heat and quickly mix in cacao and sugar until smooth and combined. Add in ginger and cream cheese and mix until smooth. Very gently heat if there are any lumps. Spoon mixture over chilled bases and return to freezer.
Heat yoghurt over low heat to dissolve gelatine. Add all the spices and vanilla essence and mix until smooth and any lumps are gone. Spoon mixture over the chilled chocolate layer (wait until it is just set so you get clean layers) and place little truffles on top. Return to freezer to chill quickly or over night in the fridge.
Serve with nut truffles and chopped pecans/almonds.