Disclosure: I’m about to tease you with all the imagery of a summery raw cheesecake, and then tell you…in order to get the details on how to actually make it , along with another delicious summery treat that I won’t mention in too much depth here; you’ll have to follow a project I’ve been working on with an amazing team of foodies, who have been collaborating to bring you a brand new food magazine with recipes from all around the world. This magazine will be print by order and available for purchase at the beginning of August 2017, and I am so excited for its debut. In case you’re interested and would like to be on the look out, it’s called The Supper Club by House of Coce. If you’re on instagram, you can get a sneak peek of all the goodness by following @hocsupperclub , and receive more on the release date and purchase options.
Don’t worry. I will continue to post recipes here on this site with no strings attached. So if thumbing through pages of beautiful food, stories and their recipes offline isn’t quite your thing. Not much will change here. Only this particular cheesecake, and the Arugula Pizza made with a savory cashew cream, sun dried tomatoes, arugula, maple and basil marinated mushrooms…all vegan and gluten free… you get the picture. That also will be found in print.
I hope you have been enticed enough to see what this new creation is all about, but if not, no hard feelings, and I hope to continue seeing you here in this space. And now for my thoughts on this Almost Raw Blueberry magic…
Raw desserts are the perfect accompaniment to any summer gathering or meal. They’re easy, fresh and full of preserved nutrients ; they don’t add much to the summer heat, if anything, they offer as much cooling relief as a bowl of icecream.
Every body craves and deserves a sweet cool down on a steamy sunny day with as little effort in the kitchen as possible, so I’ve made it my j o b to discover and create as many dishes imaginable this season to help y’all (and myself) savor as much summer as we can stomach; beginning with this sweet and savory almost raw Blueberry Cheesecake with Cardamom and Ginger.
The base of this cake is composed of nutty, earthy walnuts + sweet and caramel like dates, with a hint of lemon, superfood camu camu- for all your vitamin C, and of course cardamom and ginger.
The cheesecake itself is a smooth blend of soaked cashews with lemon juice, coconut oil, cardamom and ginger to keep those flavors balanced and consistent + deep sweet notes of maple syrup.
Finally, we finish this decadent dessert with blueberries for its namesake. This the the only part that requires some light cooking on the stovetop. Some of the berries are pulsed in the food processor to give it a sort of smooth texture, while others are left whole to keep things interesting . They are then cooked down and thickened in some coconut sugar and those favorite spices.
I’ll be honest, I’m not always good at pairing spices. Especially ones with rather strong flavors like cardamom and ginger, but I was happily surprised that this combination not only worked , it was devoured by picky little taste buds and declared fabulous with each tiny bite. We hope you and everyone you serve will find this recipe just as delightful.
The full recipe will be released in The Supper Club Magazine by: House of Coce this August. We hope you’ll stay tuned. So. Much. Love!! XO