I felt motivated enough to come up with a new raw Easter Cheesecake recipe to meet the requirements of my current diet. I’m especially happy about this vegan Candida diet friendly recipe as it’s also suitable for those undergoing the Candida cleanse. Well, almost at least! You’d just need to ditch the chocolate or use carob alternative instead.
To be honest, it was actually quite easy to create a vegan Candida diet friendly version of my raw Easter cheesecake. Firstly, I substituted cashews with almonds. Although I have to admit that almonds require a lot more work than cashews – you need to peel them after soaking to maintain the white colour of cheesecake. On the other hand, should you not care about the colour, you might also leave the skins on and blend the whole almonds into the cheesecake batter.
Secondly, I left out the dried fruit and instead added a bit of xylitol – for my taste buds just one tablespoon was enough. However, should you still adjust your palate to less sugar, feel free to add more. The dark chocolate I use is sweetened with xylitol as well. However, should you not be able to find xylitol-sweetened chocolate, use unsweetened (usually 100% chocolate) instead and add a bit more xylitol to the batter.
Now, there’s something you should bear in mind when eating my raw Easter cheesecake – although my recipe is vegan and oil-free, it is not by a long way low fat! After all, almost 55% of its calories come from fat. However, it’s fine to have a small piece (? of the cake) every now and then following a low fat dinner, but I wouldn’t recommend making it a habit, especially if you’re trying to lose weight or have a heart condition. Instead, try making a nut-free version for daily enjoyment.
- 100g (3.5oz) almonds, soak
- 100g (3.5oz) raw buckwheat, soak
- 2 ½ tbsps. lemon juice
- ⅛ tsp. Himalayan salt
- 2 tbsps. coconut milk
- 2 tbsps. oat milk (or other plant milk)
- ¼ tsp. vanilla
- 1 tbsp. xylitol
- 1 tbsp. poppy seeds, add later
- 25g (0.9oz) chopped dark chocolate (at least 72%), add later
Soak almonds and buckwheat overnight. Drain and rinse buckwheat and peel almonds.
Put all ingredients (except chocolate and poppy
seeds) into blender and process until you have a smooth batter. You’ll
need to help with spoon.
Stir chopped chocolate and poppy seeds into batter.
Line a cup or a small bowl with some plastic
wrap or cheesecloth and scoop the mixture into the cup. Press the
mixture down so it sits in the cup quite tightly. Cover the top with
plastic wrap and refrigerate overnight or at least 5-8 hours.
To serve, remove the wrap, place a fitting plate upside down on the bowl and flip. Remove the bowl and cheesecloth/plastic wrap.
Decorate Pascha with Healthy Chocolate Sauce and berries of choice.