My original intention for the ‘welcome back, firefighter‘ dessert had been to create two different ones but the logistics of that just didn’t pan out that Tuesday bake night…The filling had left me with quite an amount of greek yogurt and condensed milk _ which I don’t normally use that often – still to consume…
My selection for my second no cheese cheesecake was the New World Raw Blueberry Cheesecake slice but it didn’t use any of the greek yogurt of condensed milk that I still needed to burn up. I thought that this mousse from La Cocina Mexicana de Pily woulld make a good topping.
- ¾ cup (100 g) raw cashews
- 1 cup (100 g) ground almonds
- ½ cup (70 g) raisins
- 2 cups (160 g) desiccated coconut
- 3 tbsp coconut oil, melted
Grease a 20 cm x 30 cm slice tin and line with non-stick baking paper.I couldn’t find a slice tin and hand to make do with this:
I worried all day that the base would disintegrate into a crumbly disaster when we served it up but it set hard and strong.
Place the cashews in a food processor and pulse in bursts until they turn into a fine, sandy, flour-like consistency, scraping the sides and bottom of the bowl often.
When ready, add the ground almonds and pulse to combine. Add the raisins and pulse until lightly blended. Add the desiccated coconut and pulse again.
Lastly, add the coconut oil, blending until well combined.
Press the mixture into the prepared tin in an even layer.
Place in the refrigerator for 10 minutes to firm up.
- ¼ cup (35 g) raw cashews
- 6 tbsp (90 ml) lemon juice
- 2 tbsp almond butter
- 2 tbsp coconut cream
- ½ cup maple syrup
- ½ cup (70 g) frozen blueberries, defrosted
- ½ tsp vanilla extract
- ½ cup coconut oil, melted
Place the cashews in the food processor. Pulse in bursts until the nuts turn into a fine, sandy, flour-like consistency.
Add all the remaining ingredients except the coconut oil, and pulse again until combined.
Add the coconut oil and blend until well combined. Pour the mixture over the base.
- 2 tablespoons unflavored gelatin
- 1/2 cups hot water
- 300mls of greek yoghurt
- 100 grams condensed milk
- 1/4 teaspoon vanilla extract
Puree the yogurt, condensed milk, and vanilla extract in a blender until smooth. I reduced the quantities of these items proportion to the amount of yogurt that was leftover.
Dissolve the gelatin in the hot water. I forgot to reduce these ingredients as I did the others so the amount of gelatin was about four times what it should have been. The topping was thus a tab rubbery but still tasted alright.
Add this to the blender and puree again.
Place in the refrigerator overnight to set. Once set, it will keep for 4–5 days in the refrigerator in an airtight container. Cut into slices when ready to serve.
The topping not used
The mousse recipe included a berry topping to be poured over the top but I was a bit rushed on Wednesday afternoon before fire training and didn’t get it done…next time…
- 300 grams mixed berries
- 3 teaspoons sugar
- water (as needed)
Puree the berries, sugar, and water in the blender until smooth.
Pour over the top just before serving…