Superfood Review – Maca plus Chocolate Caramel Super Cheesecake

imageAnother thing I’ve noticed with the Raw Food Diet, is that there are a multitude of new ingredients and ‘superfoods’ that I’ve never heard of before.

So I thought I’d do a little series on some of these magic potions, and associated recipes, and give you my impressions. I always take claims of super powers with a large grain of salt, but am also willing to try new things.

Today’s topic is maca, generally purchased in powdered form. Maca (Lepidium meyenii) is a herbaceous biennial plant that is grown at 4,000m above sea level in the Andes of Peru, specifically around Lake Junin. The main portion of the plant eaten is the taproot, which is used as a root vegetable, a medicinal herb, and a supposed aphrodisiac.

It has been shown to affect the hormonal system, and has therefore been used in the treatment of menopause, sexual dysfunction, and other hormone-related maladies. On the flip side of that, breastfeeding women, and those with current hormonal imbalances are advised to always seek medical advice prior to introducing maca to their diet.

I found a cheesecake recipe that includes maca, and thought that there could be no more pleasant way to test it out.

 

Chocolate Caramel Super Cheesecake – Original Recipe from Shine On Raw

Ingredients

Base

  • 1 ½ cups desiccated coconut
  • ½ cup of melted coconut oil
  • ½ cup of ground cashews
  • 2 tablespoons of sweetener/syrup
  • 1-2 tablespoons of super greens powder (optional)
  • 1 tablespoon of acai powder (optional)
  • 1 tablespoon of cacao powder
  • Pinch of salt

 

Topping

  • 1 ½ cups of cashews soaked for 2hrs
  • ½ cup of water
  • ½ cup of coconut oil
  • ¼ cup of sweetener/syrup (or for desired sweetness)
  • 1 tablespoon of maca powder
  • 1 teaspoon of vanilla extract
  • Pinch of salt

 

Chocolate Swirls

  • Approx ½ cup of topping
  • 1 tablespoon of cacao powder

 

Method

  • Place all base ingredients in the food processor and process until the mixture is well combined
  • Press into the base of an 8 inch spring form cake tin
  • Refrigerate until the topping is ready
  • Place all of the topping ingredients other than the oil into a blender and blend until smooth and creamy
  • Add in the oil and blend until well combined
  • Pour into the base, reserving some for the chocolate swirls
  • Combine the remaining topping with the cacao powder and pour into a squeezy bottle
  • Decorate the cheesecake with the chocolate sauce
  • Place in the fridge for 6hrs or the freezer for 2hrs to set
  • Remove from the freezer 15 minutes before eating

 

My Notes

I didn’t use the optional ingredients in the base, as I wanted to focus solely on the maca

I found the base to set very hard in the freezer, and takes much longer than 15 minutes to thaw to an edible texture

My cheesecake is not very pretty – it’s one of the first ones I made, so I was still new to getting the creaminess from the cashews

I found the maca has a very strong, quite bitter taste, that overtakes the other flavours

Whilst this cheesecake is edible, I don’t think it will become a favourite any time soon

 

Light and Fresh – Lemon Cheesecake Recipe

imageI’ve admitted before that I have a definite sweet tooth.

One of my particular favourites has always been cheesecake.  That silky smooth texture, and the range of flavours….. yum!

Since being told to cut cow’s milk from my diet several years ago, I have made a few attempts at non-dairy cheesecake, none with great success.  This recipe however, is divine.  I wish I could take credit for it, but it is not mine – I sourced it from the Shine on Raw iPhone app.  I hope you enjoy it as much as I have!

 

Ingredients

Base

  • 1 1/2 cups ground almonds
  • 1 tablespoon melted coconut oil
  • 1/4 cup agave syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

Topping

  • 1 1/2 cups cashew nuts (soaked for 4hrs)
  • 1/2 cup water
  • 1/2 cup agave syrup
  • 1/2 cup lemon juice (approx 4-5 lemons)
  • 1/2 cup melted coconut oil
  • 1 tablespoon lemon extract
  • Pinch of salt

Method

Base

  • Mix ingredients in a food processor
  • Press into the bottom of a spring form cake tin

Topping

  • Blend all ingredients until smooth
  • Pour topping on to base
  • Store in the freezer until ready to serve

 

My Notes

I remembered to soak the cashews!
I used maple syrup in place of the agave
I used vanilla extract in place of the lemon extract
The cheesecake softens fairly quickly after coming out of the freezer, so is smooth and creamy and ready to eat within half an hour.  The problem is only eating one piece.

My Photos