Tuesday, 26 March 2013

Chia cheesecakes with raw and roasted cacao base

Its been a while since I blogged a recipe so I was keen and eager to make my vision for cheesecake with health benefits come to life!
Perhaps it has been the constant smell and talk of chocolate at this time of year that has penetrated my recipe development process, or perhaps there has been SO much chocolate around me that I needed to change it up a bit and work on other flavours...... nah, don't think there can ever be too much chocolate around me!!! ( :
But certainly this is a dessert that you can feel a little better about eating!  Well, with the multitude of benefits from chia seeds, raw cacao, rapadura sugar, raspberries, dates, nuts, raw honey, mesquite powder, cinnamon, cardamon...... I'm thinking there's no guilt involved at all with this 'treat'!



Don't be scared off with all these non-mainstream ingredients.  I have put alternatives next to some of the ingredients so that you can tailor it to suit your pantry, although if you haven't got yourself some of these ingredients yet, now might be a great time to start!  I believe in adding nutrient rich foods into your diet which should eventually push the processed 'empty' stuff out!

You may notice a new ingredient in the recipe below.... its called Mesquite powder!  Every time I say it I can't help thinking of mosquitos!  But believe me there is absolutely NO relation between the two!!
Mesquite powder has a low GI and an abundance of vitamins and minerals.  It has a slightly sweet caramelly flavour and I have been using it in our smoothies and pancakes.  The next test will be adding it to my vanilla ice cream recipe!  I'll let you know on Mellymaks Facebook page how it turns out.

So here are the two cheesecake recipes I came up with - Raspberry chia with mesquite and Chai chia with a date cream.  Both of which share the same base - using the antioxidant rich raw cacao powder and Crio Bru - roasted cacao beans!

If you like a high cheesecake, double the filling ingredients.  Alter the spices in the chai cheesecake to your liking. Oh and thanks to the chia seeds these recipes are egg free!  They are also gluten free.  If you need to avoid nuts, substitute the macadamias for sunflower seeds.


Raspberry chia cheesecake with a raw and roasted cacao base

Ingredients

Base

50g Crio Bru (or increase cacao powder to 70g)
20g raw cacao powder
40g organic shredded coconut (organic varieties do not use sulphur dioxide)
100g macadamia nuts
60g rapadura sugar (any sugar can substitute)

Filling

2 tbs chia seeds
100ml cream
250g cream cheese
1 tsp vanilla extract
40g coconut sugar (use brown sugar as a substitute)
1 tbs raw organic mesquite powder (optional)
100g fresh or frozen raspberries

Method - Conventional

  1. Stir the chia seeds into the cream and set aside for at least 15 minutes, until a gel is formed.
  2. To prepare the base, place the Crio Bru (if using) in the food processor and process until finely ground.  Add remaining base ingredients and process until finely chopped and you can see the oils from the nuts and coconut 'wetting' the mix. (probably around 30 secs)
  3. Press base into a baking paper lined 20cm springform pan.  Set aside.
  4. To prepare the filling, place the chia gel, cream cheese, vanilla, sugar and mesquite powder into a food processor or electric mixer.  Beat until well combined and fluffy.  And raspberries and stir carefully just to combine.
  5. Spoon filling on top of base and spread evenly.  Chill until set (best eaten the day after making).
  6. Serve topped with fresh or defrosted raspberries.  Enjoy!

Method - Thermomix

  1. Stir the chia seeds into the cream and set aside for at least 15 minutes, until a gel is formed.
  2. To prepare the base, place the Crio Bru (if using) in TM bowl and grind on speed 9 for 30 seconds.
  3. Add remaining base ingredients and process on speed 6 for 20 seconds.
  4. Press base into a baking paper lined 20cm springform pan.  Set aside. Rinse out bowl.
  5. To prepare filling, place the chia gel, cream cheese, vanilla, sugar and mesquite powder into TM bowl and whip on speed 4-5 for 30 seconds, scraping down the bowl a couple of times in between.
  6. Add raspberries and stir on REVERSE speed 1.5 for 10 seconds.
  7. Spoon filling on top of base and spread evenly.  Chill until set (best eaten the day after making).
  8. Serve topped with fresh or defrosted raspberries. Enjoy!

Raspberry chia cheesecake with a raw and roasted cacao base

Chai chia cheesecake with raw and roasted cacao base and date cream  

Ingredients

Base


50g Crio Bru (or increase cacao powder to 70g)
20g raw cacao powder
40g organic shredded coconut (organic varieties do not use sulphur dioxide)
100g macadamia nuts
60g rapadura sugar (any sugar can substitute)


Filling

3 organic chai teabags (or equivalent of loose leaf tea)
1/2 c warm water
2 tbs chia seeds
250g cream cheese
1 tsp vanilla extract
3 tbs raw organic honey
1/4 tsp ground cardamon
1/4 tsp ground cinnamon
100ml cream

Date cream

5 fresh dates, pitted
dash of ground cinnamon
40ml cream

Method - Conventional

  1. Place teabags in the water and allow to seep for 10 minutes.  Squeeze and remove teabags.  Stir chia seeds in the tea and set aside to form a gel (approx 15 minutes).
  2. Meanwhile, prepare the base as per the method above.
  3. To prepare the filling, add the chai chia gel to the remaining filling ingredients and whip in a food processor or electric mixer until thoroughly combined and fluffy.
  4. Spoon filling on top of base and spread evenly.  Chill until set (best eaten the day after making).
  5. To prepare date cream, soften dates by soaking in 4 tbs boiling water until all absorbed and cooled.  Process in food processor until pureed.  Add cream and cinnamon and whip until thickened.
  6. Serve cheesecake wedges with a quinelle of date cream.  Enjoy!

 Method - Thermomix

  1. Prepare chai chia gel as per step 1 above.
  2. Meanwhile, prepare base as per method in Raspberry chia cheesecake above.
  3. To prepare filling, place chai chia gel into TM bowl with remaining filling ingredients and whip on speed 5 for 30 seconds, scraping down a couple of times in between.
  4. Spoon filling on top of base and spread evenly.  Chill until set (best eaten the day after making)
  5. To prepare date cream, place dates in TM bowl and cover with 4 tbs boiling water.  Leave until water has absorbed and cooled.  Puree in speed 5 for 10 seconds, scrape down bowl and repeat.  Add cinnamon and cream and whip for 10-15 seconds, until mixture thickens.  (be super careful not to process too long as the cream will curdle.)
  6. Serve cheesecake wedges with a quinelle of date cream.  Enjoy! 
Chai chia cheesecake with a raw and roasted cacao base and date cream











1 comment:

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