Leaving the country seems to be very much in fashion this season; and if the individuals doing so had a pack of carob powder lying abandoned at the back of their kitchen cupboard, they too would be making this wonderful thing called, carob cheesecake.
CAROB CHEESECAKE
Crust:
130g (1 cup) hazelnuts
150g (1 cup) pitted dates
2 tablespoons carob powder
Filling:
100g (1/2 cup) unrefined caster sugar
150g (3/4 cup) carob chips or carob flakes
1 teaspoon coconut oil, melted
500g (17.5oz) firm silken tofu, drained really well
3 tablespoons carob powder
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
seeds from 1 vanilla pod
Start by making the crust: blitz hazelnuts, dates and carob
powder in a blender until well combined and sticky. Place the mixture into a
20cm/8” cake tin, pressing it down evenly and firmly to cover the base.
Transfer the tin to the fridge whilst you prepare the filling.
Melt carob chips and coconut oil in a double boiler, mixing well until smooth, then set aside to cool slightly. In the meantime, blitz the sugar in a blender until powdered. Add tofu, carob powder, lemon juice, cinnamon, salt and vanilla seeds, then the melted carob mixture and process until smooth and creamy. Pour the filling over the crust and top with sugar things if you like. Return to the fridge for a few hours to set. Slice and serve.
Melt carob chips and coconut oil in a double boiler, mixing well until smooth, then set aside to cool slightly. In the meantime, blitz the sugar in a blender until powdered. Add tofu, carob powder, lemon juice, cinnamon, salt and vanilla seeds, then the melted carob mixture and process until smooth and creamy. Pour the filling over the crust and top with sugar things if you like. Return to the fridge for a few hours to set. Slice and serve.
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