all, Dessert, Gluten Free, Keto

Chocolaty Cauliflower-Tahini Cheesecake

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I’ve always loved vegan cheesecakes that require tons of cashews, thus making them quite high in fat.

I took a risk and made the cauliflower-tahini cheesecake for a birthday party with more conventional eaters. However, they already adored my cheesecakes, only this time they didn’t know it was going to be a bit different. Obviously I didn’t disclose the ingredients until everybody had tasted and approved the goodness of my cheesecake and only then revealed the secret ingredient. I also let them guess first, but no one guessed right.

Chocolaty Cauliflower-Tahini Cheesecake

Chocolaty Cauliflower-Tahini Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

  • 3 cups steamed cauliflower florets
  • ½ cup tahini (sesame seed paste)
  • ¼ cup sunflower seed paste
  • 3 tbsps. lemon juice
  • 1 tsp. ground vanilla
  • 7 tbsps. coconut cream
  • 2 tbsps. carob powder
  • 1 tbsp. raw cacao powder
  • 3 tbsps. xylitol
  • Pinch of Himalayan salt
  • handful of aronia berries + some more for decorating

Instructions

Steam cauliflower florets for about 5-7 minutes. Be careful not to overcook them to avoid unpleasant flavour.

Process walnuts, hazelnuts and salt in a food
processor until fine crumbs, then add the dates (if you do not use soft
dates, chop them first) and process until the mixture holds together
when squeezed. Firmly press crust into the bottom of a 6” (15 cm) cake
tin. Put the cake tin in the freezer.

Combine the filling ingredients (EXCEPT carob and cacao) and blend until smooth.

Scoop out ⅓ cup of the mixture for aronia swirls.

Now add carob and cacao to filling and blend until well incorporated.

Using immerse blender combine a handful of aronia berries with the ⅓ cup of light filling.

Pour the cacao-carob filling onto cold crust and
add the aronia filling on top (as you like). Shake the tin a bit to
smooth it out and using a sushi stick create your swirls.

Put the cake into freezer for 4-6 hours.

Garnish with some more berries and/or chocolate and cacao nibs.

Tips:

  • As I mentioned above, the cake is not overly sweet, so feel free to add a tbsp. of xylitol if necessary.
  • Should you not get your hands on aronia berries, use wild blueberries instead. They should be fresh or thawed to create swirls.
  • Store any leftovers in freezer and don’t leave it out as it melts quite quickly.
  • Make sure that the nuts, especially hazelnuts are at room temperature, otherwise it’ll take ages before you get to fine crumbs.

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