lemon & lime cheesecake (gluten-free, raw, paleo, grain-free, dairy, vegan, soy-free, refined sugar-free)

After my very successful foray into cheesecake the other day which resulted in myself being cheesecake-less after a day and several nibbles, I decided to try to put a spin on the recipe - it's worked. 

The lemon and lime are zingy and so refreshing; a perfect balance with the sweet, crunchy base of the cheesecake.

It's so, so, so delicious. I may actually like it more than the chocolate version - it's already gone.

Lemon & Lime Cheesecake

by Alessandra Peters

Prep Time: 20 minutes

Ingredients (serves 8-10)

For the crust

• - 1 cup almonds
• - 1/4 cup desiccated coconut
• - 3/4 cup pitted dates, chopped
• - 1 teaspoon vanilla extract
• - 1 teaspoon water

For the filling

• - 1 1/2 cups raw cashews, soaked for at least four hours
• - 1/4 fresh lemon juice
• - 1/4 cup coconut oil, melted
• - 1/4 cup maple syrup
• - zest of one lime
• - zest of one lemon

Instructions

Blitz all the crust ingredients in a food processor until it forms a crust-like texture. Press it into the bottom of an 8-inch (20cm) springform and place in the fridge. For the filling, pop all the filling ingredients into a food processor and process until it's completely smooth. This will take some patience, but believe me, it's worth it! Spread the filling evenly over the crust, then freeze for 30 minutes or until just set. Release from the springform, slice, and serve. Enjoy!

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orange poppy seed cake (gluten-free, paleo, grain-free, vegan, dairy-free, soy-free, refined sugar-free)

If someone had told me yesterday that I would be trying out one of those 'blending whole boiled oranges for a cake' recipes, I would have probably reassured them that I would never, ever do that, yet I found myself doing exactly that this morning in search of the perfect light and refreshing tea cake.

By Jove, I think I've got it. 

Citrussy and sweet with copious amounts of crunchy poppy seeds - quite the ideal afternoon snack, even if I do say so myself. 

The whole oranges really give the cake a rounded flavour and a unique texture, and the rich, nutty ground almonds are beautifully dense.

I simply couldn't resist. 

Orange Poppyseed Cake

by Alessandra Peters

Prep Time: 20 minutes

Cook Time: 60 minutes + 30 minutes

6046546

Ingredients (serves 8-10)

• - 2 1/2 cups ground almonds (260g)
• - 2 whole oranges
• - 3 small bananas
• - 1 tsp baking powder
• - 3 tbsp poppy seeds
• - 3 tbsp maple syrup

Instructions

Preheat the oven to 175 degrees. Wash the oranges thoroughly, then place in boiling water and boil for an hour. Let them cool, then cut into segments and remove the seeds. Place in a food processor, add the bananas and the maple syrup, and blitz until a smooth paste is formed. In a separate bowl, stir together the ground almonds, baking powder, and poppy seeds. Stir in the orange and banana paste, then place into an 8-inch round cake tin. Bake for 30-35 minutes or until golden brown. Let cool, then release from the tin, slice, and serve. Enjoy!

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chocolate cheesecake (raw, vegan, paleo, grain-free, gluten-free, dairy-free, soy-free)

I'm not the sort of mendacious person who would tell you she's made an insanely amazing cheesecake that is vegan, paleo, grain-free, gluten-free, dairy-free, and soy-free when it's not, so it's fair to say I was dubious about it.

But it's all right, because this cheesecake honestly is amazing.

It's insanely rich, but don't worry because it means you can have more of it - in diminutive portions. To add to the fabulousness, the recipe is ridiculously easy. No, I'm not making this up. 

I made a quick raspberry coulis to go with it, but in all honesty I love it all by itself. Deep, rich, smooth, silky chocolate cream on top of a thin, crunchy, dark chocolate base. If this isn't a chocolate hit, I don't know what is. Hello there, food-induced coma.

Serve this to anybody and everybody, and don't you dare mention it's raw or vegan. Just watch as their mouths drop open when you take a bite - you're welcome!

Chocolate Cheesecake

by Alessandra Peters

Prep Time: 20 minutes

6046547

Ingredients (12-14 servings)

For the crust

• - 1 cup almonds
• - 1/2 cup pecans
• - 1 cup pitted dates, chopped
• - 1/4 cup cacao powder
• - 1 teaspoon vanilla extract

For the filling

• - 2 1/2 cups raw cashews, soaked for at least an hour
• - 1/2 cup cacao powder
• - 1/4 cup coconut oil, melted
• - 2/3 cup maple syrup
• - 1 teaspoon vanilla extract
• - 1/2 cup water

Instructions

Blitz all the crust ingredients in a food processor until it forms a crust-like texture. Press it into the bottom of an 8-inch (20cm) springform and place in the fridge. For the filling, pop all the filling ingredients into a food processor and process until it's completely smooth. This will take some patience, but believe me, it's worth it! Spread the filling evenly over the crust, then freeze for 30 minutes or until just set. Release from the springform, slice, and serve. Enjoy!

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