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Mini raw cheesecakes with spiced cranberry sauce


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Ingredients

Fig crust

200g (7 oz) dried figs

125 ml (½ cup) raw pumpkin seeds

60 ml (¼ cup) raw sunflower seeds

5 – 15 ml (1 – 3 tsp) water

1 pinch of sea salt

 

Cake filling

1 can of coconut milk

2 small organic bananas

1 half organic lemon, juice and zest

2 tsp cardamom 

 

Spiced cranberry sauce

180 ml (¾ cup) fresh Patience Fruit & Co cranberries

3 seedless Medjool dates

75 ml (5 tbsp) water

½ star anise

2.5 ml (½ tsp) cinnamon

2.5 ml (½ tsp) cardamom

4 cloves

1 organic orange, juice and zest

Preparation time 30 min + 6 - 10 hours Portions 7 mini-cakes

Delicious mini cheesecakes, perfect for a Thanksgiving dessert!

Ingredients

Fig crust

200g (7 oz) dried figs

125 ml (½ cup) raw pumpkin seeds

60 ml (¼ cup) raw sunflower seeds

5 – 15 ml (1 – 3 tsp) water

1 pinch of sea salt

 

Cake filling

1 can of coconut milk

2 small organic bananas

1 half organic lemon, juice and zest

2 tsp cardamom 

 

Spiced cranberry sauce

180 ml (¾ cup) fresh Patience Fruit & Co cranberries

3 seedless Medjool dates

75 ml (5 tbsp) water

½ star anise

2.5 ml (½ tsp) cinnamon

2.5 ml (½ tsp) cardamom

4 cloves

1 organic orange, juice and zest

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Steps

  1. Place the coconut milk in the refrigerator for at least 6-10 hours to cool and to separate from its water.

  2. The day the cakes will be served, coarsely chop the figs and place in a mixer, until a dough is formed.

  3. Add pumpkin seeds, sunflower seeds and salt. Mix again. If necessary, add water and mix until a firm dough is formed.

  4. With a rolling pin, flatten the fig dough and form a large rectangle. Cut dough into seven long equal pieces.

  5. Roll each piece to form cylinders, and press well to solidify the ends. Refrigerate while preparing the sauce and garnish.

  6. Open coconut milk can and recover only the white firm part on top. The rest of the liquid may be discarded. Place the white and firm part of the coconut milk in a bowl. With help of an electric mixer, whip the milk until it becomes creamy.

  7. In another bowl, whisk with electric mixe the bananas, the lemon juice, the lemon zest and the cardamom. Gently incorporate the banana mixture in coconut milk mixture. Let rest in the freezer.

  8. Using a mortar, reduce star anise and cloves to a powder.

  9. In a small saucepan, bring the cranberries, dates, water, juice and orange zest to a boil. Simmer gently for about ten minutes.

  10. Add spices and simmer until the fruit is cooked and the mixture has a doughy texture.

  11. Using a teaspoon, fill the fig molds with the coconut cream mixture.

  12. Scoop a small amount of cranberry sauce on top of the cake.

  13. Sprinkle cardamom, and enjoy!

Thanks to our collaborator

Ormandy Nutrition

With a bachelor of Science in nutrition from the University of Ottawa, Amélie Ormandy is passionate about nutrition and has a desire to offer healthy and delicious recipes, adapted to the needs of her readers, through her company, Ormandy Nutrition.

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