You can't deny the allure of a cheese-like dessert, when sweet cravings appear full blown on a Sunday evening. I'm one to always keep raw desserts in the fridge like cookie dough balls, raw chocolate bark, and tahini fudge, but a cheesecake made from cashews is always a challenge, so I leave it for Sundays where I want to spend more time in the kitchen soaking the nuts, figuring out interesting flavors and experimenting.
I'm a huge lover of tahini. Black sesame seeds bring such a dark cosmic flavor to something sweet. I first fell in love with this idea when having a scoop of the black sesame ice cream you find in Chinatown NYC (I'm yet to visit Japan or China, so this was the closest I could get). I find it blends so well with the sweetness of dates and the creaminess of the coconut and cashews.
If I can get any kind of adaptogen or herb into my sweets without it tasting bad, I'm all for it. I'll usually go for a variety of mushroom — they are traditionally valued for grounding during the Winter months. I've been taking Chaga for the past three years in morning cacao elixirs or sweet treats and love how it fits into my daily ritual. The mushroom taste is also easily masked by the darkness of the black sesame and the caramel taste of the medjool dates.
I'd suggest you're making a huge mistake if you don't attempt to make this! It's delicious, full of good fats and a fantastic way to get your daily dose of mushrooms or get your friend who doesn't like the taste of mushrooms onto mushrooms. It's one of my most-loved creations. It's truly to die for.
Baby Black Sesame Walnut Chaga Cheesecakes
(Makes 8)
IngredientsFilling1 cup soaked cashews 1 cup full fat coconut cream 1/2 cup medjool dates 1/2 cup black sesame seeds 2 tbsp. melted coconut oil Pinch cinnamon 2 tbsp. Sun Potion Chaga Crust1/2 cup black sesame seeds 1 cup ground almonds 1/2 cup medjool dates 1 tbsp. melted coconut oil Optional toppingssesame seeds walnuts cacao nibs |
MethodBlend crust ingredients in a high speed processor until it starts to bind together Using a muffin tray push down two tablespoon amounts onto the bottom layer of the eight compartments Place in the fridge to cool and set While the base is in the fridge, place all of the filling ingredients into the food processor and blend until completely smooth Remove the bases from the fridge and pour the mixture into each of the muffin tins Top with cacao nibs, walnuts or sesame seeds Keeps in the freezer for one month. Keeps in the fridge for 6 days. |
Frequently Asked Questions
Does the Chaga taste mushroomy?
No — the black sesame and caramel-sweet dates cover it completely. Chaga is one of the mildest functional mushrooms to cook with.
Is this recipe vegan?
Yes — the "cheesecake" is cashews and coconut cream, with no dairy or eggs.
How long do they keep?
Six days in the fridge or up to a month in the freezer.
Can I use white sesame instead?
You can, but you lose the dark colour and the deeper, slightly bitter flavour that makes these special.
All images courtesy of Georgie Holt
If you enjoyed this recipe by Georgie, click here to discover her Matcha Vanilla Moon Cookies.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
