A beautiful festive dessert if, this Christmas, you’d like to try something different, or had enough of the traditional Christmas pudding, or whatever Christmas dessert is traditionally served in your family.
This light but decadent “cheesecake” is completely dairy-free and has a lovely fruity, zingy filling on a nut and dried fig “biscuit” base. It’s frozen but served lightly thawed topped with gorgeous colourful fruits.
Full of seasonal fruits providing phytonutrients, those colourful plant nutrients that are so amazing at promoting good health, as antioxidants, optimal gene expression-supporting compounds and prebiotic food for your gut microbes.
This will be a real showstopper dessert on any Xmas table.
INGREDIENTS
Base:
1 cup (120g) of nuts (I used walnuts and almonds 50/50)
½ cup (100g) of dried figs, woody stem bit removed and roughly chopped
½ cup (50g) white mulberries (you can substitute this with any dried fruits such as apricots)
Pinch of salt
1 tbsp almond butter
1 tbsp coconut oil (solid)
Filling:
½ cup (60g) cashews, soaked in water until softened (overnight or at least 2 hours)
½ cup of mango soaking liquid (alternatively use orange/clementine juice or water)
1 medjool date
½ cup dried mango slices, soaked in water until softened
3 clementines, including the zest
1 banana
2 tbsp coconut oil (solid)
Topping:
2 passionfruits
Clementine segments
Pomegranate seeds
Cashew cream:
½ cup cashews, soaked in water until softened (overnight or at least 2 hours)
½ cup of mango soaking liquid (see below) or water
1 medjool dates
METHOD
- Base: Process all ingredients in a food processor until a slightly sticky mixture of fine crumbs forms. Transfer the mixture into a loose bottom cake/tart tin (I used a 15cm/6” tin) and press down into an even base. Freeze while working on next step.
- Filling: Blend all filling ingredients in a blender into a smooth consistency. Take the base out of the freezer and spoon this mixture onto the prepared crust.
- Tap the pan on the counter a few times to even out the top.
- Freeze for 5-6 hours to set and allow to thaw for 10-15 minutes before serving! Keep leftovers frozen.
- Topping: Decorate the cake with passionfruit, clementine segments and pomegranate seeds
- Cashew cream: Blend all ingredients in a blender until completely smooth and pour into a bowl/jug to let everyone drizzle some cream on the cake slice at the table.
- Alternatively, serve as is or with some double cream (for non-dairy free individuals).
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