Saturday, December 8, 2012

Andean Treasure Raw Lucuma Cheesecake brushed with Cacao Sauce(raw/plant-based/nutbased)

The second time I made it I garnished it with orange peel. The flavor came out even better! 


This is so far my favorite raw dessert that I've made! I've made a lot of raw desserts in the past but nothing that I've been crazy over. I'm not big on the desserts anymore I suppose. But this for me to devour all of it! Except it would be impossible because this one is very filling and satisfying. It is a cheesecake, but if eaten cold enough it passes as an ice cream pie :p

Lucuma: (Pouteria Lucuma), is a low-glycemic tropical fruit that grows in the high Andes of Peru. This fruit is very popular to consume in my native land of Peru. It is now shipped to other parts of the world, but only in its raw powdered form. I'm happy to say I have finally tried the fresh Lucuma fruit! It is very dry, yet very smooth. When it is is ripe it looks like something you want to stay far away from. It is very ugly and rotten looking, but once you cut it open you find this beautiful rich yellow/orange colored flesh. I've been told by my family in Peru that the best way to eat it is to make smoothies out of it. They don't usually eat it whole as it is. The best mix is to blend it with fresh cut mango or orange juice. Tribes and indigenous cultures highly prized this fruit. In Peru this fruit is highly marketed today in candies, yogurts, cheesecakes, and specially ice cream. This fruit is mainly cultivated in Peru, Chile, and Ecuador.

It is a low glycemic fruit, high in Vitamin B3 (great for nervous system), high in carbohydrates, recommended against depression, improves hemoglobin (blood), high in iron and beta-carotene. 

The oil extracted from the nut contains fatty acids that has been shown to promote wound healing and has theraputic properties for the skin.

Here is a short video I made of the cheesecake for fun during a stormy boring day. It'll give you an idea of how to make it. 


You need a High-Speed Blender and Food Processor.

-1 1/2 cups Walnuts
-3/4 cup pitted Medjool Dates. Then chopped into small pieces.
-A dash of Sea Salt

Process everything until the mixture presses into a dough. Pour mixture into an 8 1/2 in diameter Springform Pan and press into a crust. I recommend using a spoon so the temperature of your hands don't break down the fats in the nuts more. Freeze for an hour before adding filling.


-1 1/2 cups plain Cashew Nuts
-1 cup Almond Milk or Cow's Milk
-1/4 cup water
-1/4 cup melted Refined Coconut Oil (I'm using Refined so it doesn't taste like Coconut)
-1/4 cup Maple Syrup
-9 Tablespoons Lucuma Powder
-2 teaspoons Vanilla Extract
-13 drops Stevia Extract (if you don't have Stevia Extract, you could experiment with adding an extra 1/4 cup of Maple Syrup. I'm not sure how to convert Stevia measure to Maple Syrup measures.)
-1/4 teaspoon + 1/8 teaspoon Sea Salt

You will first need to soak the Cashew Nuts in water for 2 hours. This makes the nuts more nutritious and provides better texture for the recipe.

After 2 hours and draining the nuts, begin to melt the Coconut Oil over medium low heat. You can do this by bringing water to a light boil in a cooking pot, and putting a stainless steel bowl over it. Put the Coconut Oil inside the stainless steel bowl and wait for it to liquify. Once it is liquified, keep it very warm in the same bowl so it stays as liquid until ready to use.

Begin by adding the nuts to the blender, then the liquid ingredients, and then the dry ingredients so it blends easy. ADD COCONUT OIL AFTER EVERYTHING ELSE IS BLENDED. Slowly pour in the very warm Coconut Oil while the mixture is blending. The mixture will be very thick. You may need to use a big spoon to help blend.

Bring the crust out of the freezer, and pour in the filling onto the crust. Then cover and freeze for a couple of hours. To serve, thaw it for a 30-40 minutes.

No comments:

Post a Comment