Raw Pumpkin-Spiced Mamey Cheesecake

_MG_2323I already know what you’re thinking.  “What’s mamey?”, right?!  That’s what I said when Jasmine told me she was using mamey for this dessert.  When I looked it up, I learned that it’s actually called mamey sapote.  Coincidentally, my father-in-law gave me what he called, “sapote” from his garden recently.  It was creamy and sweet, almost custard-like, and it was not orange like the one Jasmine used.  I wish I could tell you what it tasted like, but honestly it didn’t taste like anything I’ve tasted before.  Since the one I tried wasn’t orange, I figure it was either a different variety of mamey sapote or maybe it fully wasn’t ripe.

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According to Jasmine, “the flavor is a combination of sweet potato and pumpkin with undertones of almond, chocolate, honey, and vanilla.

Health Benefits of Mamey Sapote:

  • Increased Immune Function
  • Reduced Risk of Colon Cancer
  • Protection Against Heart Disease
  • Alleviation of Cardiovascular Disease
  • Alleviation of Hypertension (High Blood Pressure)
  • Osteoporosis Protection
  • Mamey is believed to be an antiseptic, and is also eaten to help calm an upset stomach.

Mamey is also an excellent source of several vitamins and minerals. 1-cup provides:

  • 67 % of the daily value for vitamin C
  • 63 % of the daily value for B-6
  • 23 percent of the daily value for potassium
  • 20 percent each of the daily values for vitamin E and copper.”

 

I don’t recall ever seeing a mamey sapote at my local market, and you may not have either, unless you go to a Latin or Asian market or if you live in South America.  If you can’t find mamey sapote, use pumpkin or baked sweet potato in its place.  In this recipe, it is spiced similarly to pumpkin pie.  What I love most about this recipe is the delicious date, fig, almond and pecan crust and the decadent “cheese”cake center.

Jasmineand I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you include this recipe, as well as our other recipes, on your holiday tables!

Photo credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan  Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

Raw Pumpkin-Spiced Mamey Cheesecake 
Servings: 8-10
Total Time: 3 hours
Diet: V, GF, DF, SF, SR, R
Ingredients 
Crust:
½ cup raw almonds
½ cup raw pecans
15 dried organic black mission figs
15 organic medjool dates

Mamey Topping:

5 organic medjool dates

2 cups mamey sapote* (measured mashed)

¼ cup soaked cashews

1 to 1½ tsp pumpkin pie spice

½ tbsp chia seeds

½ vanilla bean

A small piece of fresh ginger (optional)

 

Coconut Cashew Cream:

1 cup soaked cashews

1 cup coconut meat

4 large medjool dates, pitted

¼ cup water or almond milk (I was out)

¼ cup coconut oil

½ fresh vanilla bean

Garnish ideas: Nuts, fresh figs, cranberries, mint, etc.

 

Directions

Soak the cashews for at least 2 hours (preferably overnight) in 1 cup water.

1. Place the ½ tbs chia seeds into a small bowl with 2 tbs water. Set aside.

Crust:

1. Combine all of the ingredients in a food processor until a crumbly “crust-like” mixture is formed. Press into the desired pan (I used a 9×9″ serving plate). Place in the freezer as you make the fillings.

Coconut Cashew CreamL

1. Combine all of the cream ingredients in a high speed blender and process until smooth.

2. Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 30-45 minutes, or until its firm enough not to mix with the top layer.

 

Mamey Filling:

1. Combine all of the filling ingredients, along with the soaked chia seeds in a high speed blender and process until smooth.

2. Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 2 hours, or until firm.

3. Remove from the freezer when ready to serve. Slice, garnish, and serve immediately!

 

Notes:

Jasmine has found mamey in special Mexican grocers in Los Angeles, or even in Asian markets.
You can use either frozen or fresh mamey, just be sure to drain as much of the excess water (after you thaw it) as possible.
If you don’t have mamey, you can try subbing in pumpkin or baked sweet potato mash.

 

 

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Nutty Creamy Chocolate Cake – vegan and gluten-free chocolate cake

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These days, my favorite dessert is my raw cashew “cheesecake.”  Ever since I have been making them, I have been receiving rave reviews from my vegan and non-vegan pals.

Last week, my husband, Peyman, and I went out and feasted on a dessert called “Nutty Chocolate Cake.”  Oooh, was it heavenly!  Right away, I knew I was going to attempt to make it at home and tried to get as much information from the waiter about it as possible.  I asked if there were cashews in it, and/or tofu, and if there were dates and nuts in the crust and which kind.  After gathering all the vital information, I started working and testing my recipe. I realized that it is basically a chocolate version of the delicious raw vegan “cheese” cake that I posted previously.  My instincts were spot on and I think it came out as good as or even better than the restaurant’s version!

I hope you trust me when I say that this Nutty Creamy Chocolate Cake is delicious and decadent, and you won’t be sorry when you eat a slice or three.  If you only keep to one slice a day, you won’t get mad at yourself for indulging!  There obviously are no eggs, milk, cream, or butter in this recipe, so there is no cholesterol! Let loose a little and enjoy your cake!

Please keep in mind that it is helpful to have a really good blender to make this super creamy.  A Vitamix, Blendtec, or Ninja work well for this.  I have also made this with a friend’s $30 blender and it worked out successfully.  If you don’t have a high-powered blender, just blend the mixture for a very long time until it is super smooth. Also, a 6-inch cake pan will work best.  The cake can be cut into eighths and although slices may look small, each slice sure is quite filling!

I hope you enjoy this masterpiece and share it with your friends and family!  Bon Appetit!

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Nutty Creamy Chocolate Cake (aka Chocolate Truffle Cake)

Servings 8

Time: 1 day

Ingredients

Crust:

1/2 cup raw pecans (almonds or walnuts will also work)

1/2 cup soft Medjool dates

¼ tsp sea salt

Filling:

1 ½ cup raw cashews, soaked for at least 5 hours in filtered water, refrigerated overnight is best.

Seed of 1 whole vanilla bean, or 1 ½ tsp alcohol-free vanilla extract

1/3 cup raw coconut oil, melted

1/3 cup raw coconut nectar (or maple syrup, if you don’t have this)

1/3 cup filtered water

½ cup raw cacao powder

Topping:

Handful of chopped walnuts or pecans

 

Directions

1. Make the crust. Place the nuts, dates and sea salt in the food processor and pulse to chop until they are to your desired texture (you will want a finer crust than a chunky one). Test the crust by spooning out a small amount and rolling it in your hands. If the crust mixture holds together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.  Pour the crust mixture into a 6-7” spring-form pan (if you don’t have a spring-form pan, use a cake pan lined with plastic wrap) and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.

2. If the coconut oil is solid, gently heat the oil in a small saucepan on low heat until it comes to a liquid state.

3. Place all of the filling ingredients into the blender and blend on high until very smooth (this may take a couple minutes).

4. Taste the mixture. If you feel the filling needs a little more sweetness, add about 1 – 2 more tablespoons of coconut nectar, and blend.

5. Pour the filling into the crust and smooth it out evenly with a spatula.

6. Place the cake in the freezer until solid, about 4 hours.

7. To serve, remove from the freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve when fully defrosted. You should get 8 slices. Serve on its own, or the way I like it, topped with raw chopped walnuts or pecans! Enjoy and store leftovers in the freezer!

 

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