In reading some of the raw food blogs I became profoundly curious about their "raw cheesecakes." Mostly because the bloggers and commenters were so adamant that it tasted good. I just had to know if they were crazy.
Enter Raw Vegan Chocolate Hazelnut Cheesecake, and a few brave experimenters. We had to make a substitution (you have no idea how impossible to find hazelnut butter is) but followed the recipe pretty closely. Except that I think we used honey at one step instead of maple syrup--since I'm not vegan. And we separated out some of the batter to add raspberries.
So, you know, totally didn't change anything in that new wild recipe we were trying for the first time.
I don't host many parties like this, so I let myself have fun setting out the coffee, tea and cocoa.
I even put a frozen Meyer lemon in the water.
And if you think the spring colors are an odd choice for this time of year, you're right. These pictures are from March. I completely forgot to blog about this experiment. Whoops.
It's a little more involved than I usually like to make--lots of dirty bowls. You puree everything in the food processor.
|It did not look very appetizing sometimes.|
So maybe I did mostly take pictures.
Instead of one spring form pan we used silicone muffin trays and some silicone bowls.
We watched The Help while the nut cake froze. Then we pulled it out, poured hot chocolate sauce on it, dropped on a few extra raspberries and took some down to the menfolk who were in the basement playing games.
It does taste good. It's not cheesecake, and it is very rich, so you can't eat a big piece (which isn't necessarily bad). I think the men enjoyed it (they said they did).
But it is A LOT OF NUTS.
So this dish is a fabulous way to find out if you have a mild nut sensitivity. I am not exaggerating.
It's also kind of expensive.
So. Fun experiment. I have no need to ever make a raw nut cake again.