Raw Dessert - Green Tea Cheesecake, Cocoa Nibs, Mango sauce

 

Green tea Cheesecake, Cacao nibs, mango sauce

9” loose base pan or 2 smaller loose base pan (line with cling foam hanging from sides)
Equipment                    : Excalibur Dehydrator, Blendtec HP blender, KitchenAid 13 cups food processor
Total preparation days : 3 days
 

Ingredients: Base

2 cups pecans or walnuts soaked & rinsed
3 tbsp.  Coconut sugar
1 tbsp. melted cacao butter
1 tbsp.  Lucama
3 tbsp. cacao powder
Pinch of sea salt
1 tsp. vanilla extract

Method

Put all the ingredients into a food processor. Press pulse till crumbly texture. Press in to the line pan and keep in fridge to harden the base.

 Ingredients: Filling
Fermentation  : 2 cups soaked cashews
                           1 cup water
                           1 capsule probiotics or 1 tsp. probiotics
Flavoring:      2 tbsp. lemon juice
                ¾ cup raw cane sugar
                        ½ tsp. vanilla extract
                        3 tsp. green tea powder (high quality)
                        Pinch of sea salt
                        ¾ grape seed oil or coconut oil (warm) (some people don’t like coconut oil taste, option use grape seed oil)

Method

1.     Blend the cashews and water in a high power blender till smooth. Then lastly add probiotics for a quick mix.
2.     Transfer to a bowl and cover with a cloth in the dehydrator at 85F overnight. It’s should be sour taste and tiny bubbles too during fermentation. If you are happy with the taste, then can proceed to the flavoring process.
3.     Put the cashew fermentation (must be cool) and the rest of the flavoring ingredients except the oil in to a blender. Blend till well combine and gradually add warm oil.
4.     Pour on to the base and fridge overnight till set. If the cheese filling is too soft, place the whole cake into the freezer for few hours before serving.

Prepare Cacao Nibs

1 cup pitted dates (soak if it’s hard)
1 cup walnuts
¼ cup cashews
1 tbs. tahini
½ tsp. sea salt
1 tsp. vanilla extract
¼ cacao powder
 

Method

1.     Process dates to fine paste, then add the cashews and walnut and grind to fine bites.
2.     Finally, add the rest of the ingredients till well mix. Keep aside for garnishing.
 

Mango sauce

1 or 2 fresh lily mangoes
Method
1.     Cut the flesh and blend till smooth. Keep aside.
Notes: No fresh mango, substitute with 1 cup dehydrated mango, soaked overnight till soften,