Nom nom nom…not only does Baobab fruit pack a nutritional punch (more antioxidants than blueberries, Vitamin C, dietary fiber, etc…), its tart and tangy taste makes for a delicious addition to so many different of recipes. This cheesecake is dairy-free, gluten-free, and full of ingredients that are actually good for you! We love this recipe from our guest chef @nourishingamelia.
• 1 1/2 cups almonds (200g)
• 1 1/2 cups medjool dates (approx. 10)
• 2 tbsp coconut oil
Cheesecake filling –
• 2 cups cashews (230g) soaked overnight
• 1/3 cup (3 tbsp) coconut oil
• Juice & zest of 2 small-medium lemons
• 1/4 cup (3 tbsp) pure maple syrup
1. Soak the cashews overnight or for a minimum of 4 hours before making your cheesecake.
2. Place the almonds in a food processor and blitz until broken down, then add in the pitted dates & coconut oil and blend again.
3. Transfer the sticky crust mixture into a cake tin (I used 18inch), spread out evenly and press down so the mixture is nicely compact.
4. Place your cake tin into the freezer while you make the cheesecake filling.
5. Drain the soaked cashews and put them into the food processor along with all the other filling ingredients.
6. Blend until you get a creamy, smooth mixture. This may take a few minutes.
7. Remove the cake tin from the freezer and pour the filling mixture onto the now set crust. Spread evenly.
8. Place the cheesecake back into the freezer for 2 hours to set.
9. After 2 hours you can remove the cheesecake from the freezer, leave it to thaw for 10 minutes then it’s ready to slice and eat!
Baobab is a superfruit that has great things, like antioxidants,dietary fiber, vitamin C, vitamin B, calcium, magnesium, and potassium. The fruit – a big, coconut looking thing – comes from Africa’s picturesque baobab tree, known as the “Tree of Life.
One serving (about 2 tablespoons) contains 24% of your daily recommended dietary fiber and 25% of the daily recommended Vitamin C. And if that wasn’t enough, the fiber in the Baobab fruit pulp acts as a prebiotic – helping your gut grow its good bacteria so that you can better absorb nutrients. And it’s extremely alkaline with a PRAL value of -52. Its tangy and slightly sweet taste works well in smoothies, tomato sauce, desserts, and many other foods.