I wasn't planning to post a recipe today (well actually I was since yesterdays post was supposed to be today but my fingers got clumsy and hit 'publish' and not 'schedule'...oops!)
But that's ok cos I accidentally came up with a little gem of a recipe that relates to yesterday's recipe and is oh so green I had to share it in the final run up to St Patricks Day!
P.S...I apologies now for the overuse of the word 'exciting' and the number of !!!! and ... you'll see in this post.
This receipt is indulgent whist being ridiculously healthy... I mean totally ridiculously healthy- so much healthier than you'd imagine when tasting a bite! Even my mum was wide eyed at how good it was and she won't go near my green smoothies! :-)
Just quickly scroll down now and take a look at the ingredients list!
I have been playing around with coconut flour and yoghurt combos a lot these last few days....such a revelation of simplicity and so versatile. I was almost dancing around the kitchen when I took this cheesecake out of the freezer, allowed it to thaw out and dove in...the texture is amazing- so soft and creamy!!
I am so excited to have created a vegan cheesecake that doesn't rely on tofu or cashews! Whoop whoop!
I have a few more experiments along these lines to bring your way soon, all equally exciting (in my opinion) but this will have to keep you going for now. Just promise me this....next time you make a green smoothie, reserve a little bit to make this!! I made a mini cheesecake as I wasn't sure if it was going to be a success or disaster, but you could easily make 3 or 4 times the amount and make a regular sized cheesecake. It really is good enough for dessert I promise (although it might freak out your dinner guests!) You can also cheat and use extra sweetener if you need to.
Right...gotta go, so much to do and so little time. All the taste testing I've been talking about that has largely sabotaged my '6 pack challenge' these last few weeks is soon to be coming to an exciting conclusion! Phew- there really is only so many dried fruits and nuts a girl can consume, so it's a good thing I had this little beauty and a big glass of the Super Green smoothie to hand for my post-work out lunch today!
Recipe: 'Green Smoothie' peppermint cheesecake
Serves 2 (or one hungry person!)
3 tbs leftover green smoothie (I used this recipe)
1 tbs fine coconut flour
3 tbs vegan yoghurt (I used soy) Note: for non vegans this does also work with regular plain yoghurt
1 tbs white chia seeds (plus more for topping if desired)
1/2 tsp peppermint extract
4 drops pure stevia (or to taste)
Cheesecake base: I used some leftover 'smoosh bar' style mix from one of my testing samples. Basically its a mixture of dates, almonds and raw cacao nibs. You can use any raw crust mixture.
Mix everything together very well to form a smooth thick paste with no lumps of flour.
Press the cheese cake base into the bottom of a large silicone muffin case or a mini pie dish with removal base/sides (approx 8cm wide). Note: it may be hard to remove the cheesecake otherwise.
Spoon the cheesecake mix on top of the crust and firmly smooth the top with the back of a wet spoon. add chia seeds (or other decoration) is desired- or you can add these at the time of serving.
Freeze the cheese cake for a minimum of one hour. To serve remove from the case whilst still solid (it should peel away easily). Allow to defrost on a serving plate at room temperature for at least 30 mins.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.