Raw Lemon, Kumquat, and Coconut + Chocolate Mud Chip Cheesecakes {Paleo; Vegan}

I love a culinary challenge, so when we invited some vegans over for dinner last week, my brain immediately went into overdrive thinking  about and planning what we were going to feed them. I wanted to make it special…. and delicious – because food should always be delicious, vegan or not vegan.

We had an eggplant and zucchini pasta with a dairy-free “cheese” sauce and homemade garlic bread with a loaf of my wholemeal, low-knead bread (with olive oil, italian herbs and garlic–no butter) for the main course.

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But I really can’t invite people over without having dessert, it just doesn’t seem right. As I always make chocolate things, I wanted to make something different. Different and citrus-y. I love lemon cheesecake, and my husband adores lemon tarts, so I decided to experiment with making a lemon cheesecake.

Then I had to make some dark chocolate mud ones… because you know, chocolate.

I served them up with some homemade strawberry coconut milk icecream …and they were incredible, I must say.

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“The texture is so good!” said one lovely vegan guest, “so creamy! I think I am going to cry…”

Even my husband agreed that they were delicious… for a raw vegan dessert.

Being who I am and loving food like I do, I can’t agree more with the words of Julia Child:

“People who love to eat are always the best people.”

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Raw Lemon, Kumquat, and Coconut  + Chocolate Mud Chip Cheesecakes {Paleo; Vegan}

Makes about 18

Base

1 cup soaked (overnight) almonds

1 cup coconut, shredded

1/4 cup agave, palm syrup, or maple syrup (I would leave this out for myself, but I add more when I have guests)

1 cup pitted dates

Method

  1. Process the almonds and coconut together until fine, starting on a low speed and gradually working to a higher one.
  2. Add the agave, and then the dates one at a time while the processor is going until the mixture becomes sticky.
  3. Press the mixture into cupcake/muffin cups

Filling

2 cups soaked (overnight) almonds/cashews

1 cup agave, palm syrup, or maple syrup  (I would halve this for myself, but I add more when I have guests)

1 cup coconut oil

1 cup coconut milk

 Method

  1. Blend the almonds in food processor until fine.
  2. Add all the other ingredients and blend until smooth.
  3. Divide the mixture into two separate bowls.

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Lemon, Kumquat and Coconut Filling

2 lemons

4 heaped tbsp kumquat jam or marmalade (un-sweetened or naturally sweetened)

½ cup coconut

Orange swirl (optional, but highly recommended!)

1 tbsp  kumquat jam or marmalade (un-sweetened or naturally sweetened)

2 tbs coconut oil

2 tbsp almond flour

1 tbsp maple, palm or agave

Method

  1. Mix the lemon, marmalade and coconut into half the filling mixture  (you could also use double and simply make the whole mixture into this)
  2. Spoon into cupcake/muffin cups on top of base
  3. Mix together the ingredients for the orange swirl and put a dab in top of each cake.
  4. Swirl the mixture gently into the other mixture until it forms a pattern on top.
  5. Freeze for 6-8 hours.

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 Dark Chocolate Mud Chip Filling

1 cup cacao/cocoa

1/2 cup cacao nibs

1/4 tsp sea salt

Method

  1. Mix cacao/cocoa into half the filling mixture  (you could also use double and simply make the whole mixture into this)
  2. Spoon into cupcake/muffin cups on top of base
  3. Sprinkle cacao nibs on top and press down gently.
  4. Freeze for 6-8 hours.

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{Linked to Modest MondaysHomemaking Link Up; The Yuck Stops Here; Fat TuesdayTwo-Cup Tuesday; Tasty Tuesdays; Allergy Free Wednesday; Gluten Free Wednesday}

 

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3 thoughts on “Raw Lemon, Kumquat, and Coconut + Chocolate Mud Chip Cheesecakes {Paleo; Vegan}

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