Raw Feijoa Cheesecake

Apr 30, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Feijoa Cheesecake

Raw Feijoa Cheesecake
Today is the last day of my visit home to New Zealand. I was lucky enough to be here during feijoa season and as they aren’t really grown in Australia I have been using them in just about everything from smoothies to desserts while I’ve been here. The fresh clean taste of feijoas combined with creamy cashews is a match made in heaven so make sure to try this recipe out while they’re still in season.

Ingredients (approximate measurements):

Base
1 cup raw almonds
2 cups dried dates

Filling
3 cups raw cashews
juice of 1/2 lemon
1/4 tsp himalayan or sea salt
1 cup cold pressed coconut oil
3 – 4 tbsp of raw organic honey or agave nectar to taste
2 cups of chopped feijoas for the filling + 2 cups for the topping

Instructions

Base
Blend the almonds in a food processor until they are like fine breadcrumbs (save a couple of tablespoons aside to dust the cake tin)
Chop the dates and add to the almond meal. Blend until fully combined like a cookie dough.
Brush the base and sides of a springform cake tin with coconut oil and dust with ground almonds. You could also cut a circle of baking paper to line the tin.
Press the date/almond dough into the base of the tin.

Filling

Soak the cashews in water for 2-3hrs

Place the sealed jar of coconut oil in a bowl of hot water to melt for about 10 minutes
Drain and rinse the cashews
Add all filling ingredients to a high speed blender and blend until smooth
Pour the mixture into the tin on top of the base

Place in the refrigerator to set for a couple of hours
Serve with fresh chopped feijoas on top

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