In an effort to get myself to post more often, I’m starting a Sunday Quick Post series. I cook lovely things everyday but sometimes writing up an entire post is daunting. So, Sunday’s posts will be a place to put things I don’t have much to say about or feel like taking in-process pictures but are still delicious and need sharing.
Today’s is our Valentine’s day ‘cheesecake’, made from wonderful ingredients like Greek yogurt, coconut cream, figs and almonds. I originally froze ours, but the coconut cream contains too little fat so it became too icy. After taking these pictures, I put it in the fridge and let it thaw overnight, resulting in a seriously dreamy cake. The topping is simply blended raspberries and ginger.
Raw Greek Yogurt & Raspberry Cheesecake
3 cups almonds
8 dried mission figs
2 tsp salt
1/3 cup coconut oil
1 tbsp grass-fed gelatin (unflavored)
1.5 cup full fat greek yogurt
14 oz coconut cream or regular coconut milk with the liquid strained out
1/2 cup brown sugar
2 tsp vanilla extract (or less, to taste)
2 cups raspberries
1 tbsp minced ginger
1 tbsp honey or maple
In a food processor, blend the almonds, figs, coconut oil and salt Spread into a 12 inch springform pan. Let sit in the fridge for at least 1 hour until hardened.
In a food processor, blend the Greek yogurt, coconut cream, sugar and vanilla extract. In a small bowl, combine the lemon juice and gelatin until thoroughly dissolved then add to the yogurt mixture. Pour over the hardened crust and put in the fridge for 6-12 hours, until firm.
Blend raspberries, ginger, lemon zest and honey. Pour on top of firm cheesecake.