- 1 cup pine nuts
- 1 cup cashews
- 2 cloves garlic
- 1 red capsicum
- 1 lemon, juiced
- ½ cup ACV
- ½ cup nutritional yeast/savoury yeast
- Pinch salt
- Water for desired consistency (I use none)
Blend all ingredients in food processor or blender.
|Image from The Whole Pantry app.|
“Healing_Belle” was one of the first “clean foodie” accounts I found on Instagram. She is a wonderful woman based in Melbourne who has brain cancer. Instead of conventional treatment (chemo etc) she decided to use food and a healthy lifestyle. Fermented, raw, super foods… she did her research and her passion for this field really shows, especially in her app The Whole Pantry (TWP). One of her recipes listed in the app is this raw Caramel and Macadamia Cheesecake. I decided to make it for the first time this week and took it to my family’s Christmas lunch today.
I was pretty disappointed. I mean, Macadamias aren’t cheap!
Mum’s comments: “It’s boring, there’s no flavour.”
My comments: “All I taste is coconut!”
Hubby’s comments: “I like this. Yum.”
It didn’t even look the same. Mine was white. Surely I left something out… *re-read singredients* Nope. It’s all there. Even the caramel sauce was thick and pasty, not like a sauce/topping, and certainly not resembling the beautiful recipe photo above.
Usually her recipes are ah-mazing. The quinoa “meat balls” are really nice, and the biscuit recipe is one of the Hubby’s fave. I’m confused!
115g shredded coconut
60ml rice malt syrup or honey
1 tbs melted coconut oil
225g macadamia nuts
120ml melted coconut oil
60ml rice malt syrup
2 tsp vanilla bean extract
1 lemon, juiced
120ml coconut cream
Grind the sunflower seeds and coconut in a food processor for about 30 seconds. Add remaining ingredients and process for a further 30-60 seconds until mixture is coated and comes together. Flatten mixture out into an even base of a 20cm spring-form tin. store in the fridge while making the filling.
In a blender or food processor add the ingredients and blend for 1-2 minutes until creamy texture is achieved. Pour filling on top of crust, place in fridge whilst making the topping.
For the caramel topping blend the dates until a paste is formed, scraping down the sides when needed. Add coconut and whizz for 30 seconds. You can serve it with the sauce drizzled over it, or make it as another layer to freeze.
And that’s it.
Now look at mine… WHITE!
We thought about buying a new juicer but it’s low on the “thing we need to buy” list. So I just made do without. Hubby being the fixer he is, tried to soak the metal mesh basket of my juicer in vinegar and bicarb.
It was pretty clogged with “juice junk”… you could barely see through it. Perhaps that’s why my juicer wasn’t working anymore? It was worth a try.
It had 2 carrots, 2 oranges, 2 green apples and 1 lemon. I juice green apples because they are lower in sugar compared to the red varieties and help to digest carbs. Winning!
Hubby was going out for the day (apparently it’s something called work?) so I did another batch (2, 2, 2, 1) and put it in an old Loving Earth jar for him to take on the run.
It was delicious. And I have plenty of left over – it’s hard to pace myself with juices but I know it’s still full of sugars so I try my hardest to have just one big glass a day!
Tell me some of your favourite juice combos!
- 1 cup of almonds (I’ve also used macadamias with success)
- 1 cup of shredded coconut
- 10-12 medjool dates, pitted
- 1/2 tsp vanilla or almond essence
- 2 tbs water
- 1 tbs coconut oil, melted
- 1/4 cup (or more!) of dried apricots
This slice is to die for! I posted it on Instagram and Facebook and got a lot of requests for the recipe so I just had to share. It’s so easy to make, and is actually healthy for you, even though you feel a little bit naughty when eating it. I was pleasantly surprised by how fudgey and, well.. caramel-y the caramel layer was. It turned out perfectly! The best thing is the tiniest piece is so rich and sweet (but not an over-whelming type sweet) that you really don’t need much and it lasts forever!
Raw Caramel Slice
For the base:
- 2 cups dessicated coconut
- 12 medjool dates, pitted
- 1 tsp water
- 1 cup macadamia nuts
- 1 cup tightly packed medjool dates, pitted
- 1/2 tsp vanilla
- 1/2 tsp water
- 1/3 cup raw honey (maple syrup, rice malt syrup and agave should work fine too)
- 1/2 cup coconut oil, not melted
- 2 tbs raw cacao powder