At my health retreat Yeotown we follow a gluten, dairy, wheat and refined sugar free menu. We pride ourselves however on educating our guests on sustainable and realistic ways to keep healthy. With that in mind we are the first to recognise just how powerful a sugar addiction can be.
To keep a sweet tooth craving in check, each week our holistic chef Julia makes sure to give our friends a little sliver of this amazing delight we refer to as the "Forever Young Chocolate Cheesecake". Packed with heart healthy fats, protein, vitamins and metabolism boosters, among other amazing things, the nutrients found in this healthy delight helps to lift skin's radiance. The avocados are a great source of antioxidants, Vitamin C, E and oleic acid which are free radical busting compounds that provide amazing protection for your skin from the environmental damage that leads to wrinkles, fine lines and other visible signs of aging. Raw cacao, rich in antioxidants is also chock-full of amazing skin-friendly vitamins and minerals, like vitamin C, magnesium and omega-6 fatty acids that help to increase blood flow and promote cellular healing. Two important processes of the body that help to get that youthful glow! Not to mention our toddlers love it which as any parent knows getting a child to like something that is good for them is not always an easy task.
So here you are, one of our guest's favourite. It is refined sugar, dairy, wheat and gluten free and easy to make with very little prep time. The texture and taste of this not so naughty dessert makes it one of my favourites. Follow the directions below or, for a live version, you can click here to watch Julia and I talk you through how to make this little gem on our recently launched Yeotown Online. A MindBody video library with a host of delicious and healthy recipes for a delicious and healthy life.
Serves: 12/14
Equipment Needed: food processor (preferred) or hand blender, 9inch ring clip tin and baking paper
Ingredients:
For the Base:
100g of Dried, Chopped Dates
150g of Pecan Nuts (for nuts allergies you can use sunflower and/or pumpkin seeds)
1/2 a Juice of Lemon
1 Tsp of Tahini
For the Filling:
3x Good size ripe avocados
Small bowl of Medjool dates
1 Tsp Maple Syrup
2 Tsp Raw Cacao Powder
100g Coconut Cream
1/2 a Juice of Lemon
Advance Preparation:
*Soften coconut cream by chopping into small chunks and steam in a bowl over a pan of boiling water for about 4/5 minutes.
*Soften the Medjool dates by splitting to remove stones, place in a bowl and cover dates with warm water and leave for 10/15 minutes.
*Prepare 9 inch clip tin by greasing the base and the sides with a small amount of olive oil using a piece of kitchen roll. Then line the side of the tin with baking paper.
For the Base:
*Blend your pecan nuts and the dried chopped dates in your food processor or blender until they reach a crumb consistency. Very important not to over blend as you want a crumbly feel! Then add your tahini and juice of half a lemon. Blend for a further few seconds, the mix should still have a crumbly texture. Spread out the mix into your tin and gently press down using a spatula/spoon.
For the Filling:
*Slice your avocados pears in half removing the stone and scooping out the flesh into your processor or blender. Chop your pre-soaked medjool dates and add these to your mix along with your maple syrup, raw cacao powder, coconut cream and the rest of your lemon juice. Blend until creamy smooth.
Empty your filling onto your base and spread out evenly using a spatula/spoon. Give the tin a couple knocks on your work surface to remove any air bubbles.
Dust your 'cheesecake' with some raw cacao powder and place in the fridge to chill for at least 1 hour and decorate as you wish. We like to put some bay leaves and jasmine flowers around ours. ENJOY!