Spring inspiration from Grow Cook Bake

Spring inspiration from Bella at Grow Cook Bake

As spring has arrived I always find myself daydreaming of longer days summer bbqs and all the amazing produce that we have available in New Zealand.  
Luckily for me my beautiful and incredibly talented friend Bella has just launched a new website Grow Cook Bake  - An online lifestyle magazine featuring recipes, reviews and tips from a self taught gardener, cook and baker. Passionate about great tasting food with an emphasise on growing your own and living healthily. 

Over the next couple of weeks and I going to be sharing some of Bellas stunning new recipes, starting with a Lime Kiwi Cheesecake.
Try out the recipe and make sure you follow Bella on the links below.


Lime & Kiwifruit Raw Cheesecake

A fresh tasting raw cashew cheesecake, with plenty of zesty lime and fresh kiwifruit to balance the sweetness. The black and white sesame seed base, creamy centre and green topping echo the colours of the kiwifruit. Serve as is or with a little extra kiwifruit on the side.

This recipe is: Gluten, Soy, Dairy, Refined Sugar Free and Vegan.

Base and Filling:

1/2c Black Sesame Seeds

1/2c White Sesame Seeds

2/3c Coconut Oil, melted

12 Dates or Apricots, or a mix of both

300g Cashews soaked overnight

1 Lime, zest and juice

2 Kiwifruit

1/4c Light coloured Syrup such as Rice, Coconut Palm or Honey

1t Vanilla Essence

1. First in a food processor, mix the seeds and fruit then add 1/3c of the coconut oil and process till combined. Press with the back of a spoon into a 25cm tin (make sure the tin is spring fold or has a removable base).

2. Clean the food processor, then mix the cashews until finely chopped, followed by the lime juice and zest, kiwifruit, rice syrup, 1/3c melted coconut oil, and vanilla essence. Blend for around 5-10 minutes or until creamy.

3. Pour the filling over the base, flattening the top with a rubber spatula.

4. Freeze and prepare the topping (see below). 

Lime Topping:

2 Limes, juice and rind

1/4c water

2 Kiwifruit, sliced

1 sachet vegan unflavoured jelly mix

1t Coconut Palm Sugar

1. In a bowl combine the lime, sugar and water, then whisk in the vegan jelly mix. 

2. Heat for a minute or until it thickens, then pour over frozen cheesecake and return to the freezer till set.

3. To serve, run a little boiling water on the outside of the frozen tin and lift out from the base using a glass underneath or spring open.

4. Slice once slightly thawed with a hot knife. 

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