The Northern Express Herald
Carrot and pumpkin seed "cheesecake"
for 8 people
Babiche Martens
This carrot and pumpkin spice "cheesecake" dessert is so rich and scrumptious - it should definitely be on your next dinner party menu. If you feel the urge for a little something cheeky on the side, instead of the usual cream or yoghurt, add a blob of cashew butter. Your guests will be amazed by the healthy transformation of the traditional cheesecake.
Base
| 1 ½ cups | Pecans, raw |
| 3 ½ Tbsp | Blue agave nectar |
| 2 tsp | Vanilla |
| ¼ tsp | Salt |
| 1 Tbsp | Coconut oil, melted |
| 1 Tbsp | Linseed / flaxseed |
Filling
| 3 cups | Carrots, grated |
| 1 | Lemon, juiced |
| 200 g | Cashew butter |
| 5 | Dates, each cut into 3 |
| ¼ cup | Blue agave nectar, raw |
| 1 Tbsp | Spice mix, see below |
| ¼ cup | Pumpkin seeds, raw |
| ¼ cup | Toasted coconut, optional |
Spice mix
| 2 tsp | Cinnamon |
| ½ tsp | Ginger |
| ¼ tsp | Ground nutmeg |
| ¼ tsp | Mixed spice |
Directions
- First make the base by placing the pecans in a food processor and blitz until they look like breadcrumbs. Add the agave nectar, vanilla, salt, oil and linseed. Then blend until it is really well mixed and sticking together. Into a 22cm loose-bottom tin, press the base evenly. Place in the fridge for 10 minutes.
- For the filling, blend the carrots in a food processor until smooth. Add the cashew butter, lemon juice, dates, agave nectar and spice mix.
- Blend again to a smooth puree. Pour on top of your crust and freeze for 4 to 6 hours.
- Remove 5 minutes before eating. Run a sharp knife around the edge and remove from the tin. Sprinkle with pumpkin seeds and coconut, if using.