Raw Lemon Poppyseed "Cheesecake" with Carrot Coconut Crust and Macadamia Pumpkin Seed Chew
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This recipe is a little more involved, but I guarantee you it's worth the effort!
I created this recipe as my final project for Culinary Nutrition course through Matthew Kenney Culinary. Each component includes an ingredient somehow related to my theme, which was eye health:
- The crust has white carrots, which contain Vitamin A and lutein.
- The “cheesecake” is lemon poppyseed and made of cashews. Lemon is a great source of Vitamin C and both the cashews and the poppy seeds contain zinc, which works in combination with Vitamin A and benefits night vision.
- The nut and seed chew has Camu Camu, which is a “superfood” high in Vitamin C and noted for its therapeutic use in eye and brain health. Also, macadamias and pumpkin seeds are listed as sources of zinc.
- The coconut sauce has macadamias in it as well.
Lemon Poppyseed “Cheesecake”
» 2 cups Cashews, soaked 4-6 hours then rinsed and drained
» 1/2 cup Lemon Juice
» 1/3 cup Maple Syrup
» 2 Tbsps Coconut Oil
» 1/4 tsp Turmeric Powder
» 1 tsp Poppy Seeds
» pinch of salt
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White Carrot Coconut Crust
» 1 cup White Carrots, grated
» 1/2 cup Dried Coconut, shredded
»1 Tbsp Coconut Nectar
» 1 1/2 Tbsps Coconut Oil, melted
» pinch of salt
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Macadamia Pumpkin Seed Chew
» 1/4 cup Pumpkin seeds
» 1/4 cup Macadamia nut
» 1/2 tsp Camu Camu
» 2 Tbsps Coconut nectar
» pinch of salt
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Coconut Sauce
» 1/2 cup Coconut Meat
» 1/4 cup Macadamia Nuts
» 1 Tbsp Dried Coconut, shredded
» 1/2 cup Coconut Water
» 2 Tbsps Maple Syrup
» 1 tsp Lemon Juice
» 1/2 tsp Vanilla
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+ Extra whole Macadamia Nuts for plating
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Begin preparing your Macadamia Pumpkin Seed Chew, as this will need to dehydrate. Roughly grind macadamia nuts and pumpkin seeds in a food processor. Mix in camu camu and salt by hand, then add coconut nectar and stir together until the nuts and seeds are evenly coated. Spread onto a teflex or dehydrator sheet, closely packed and dehydrate or bake in an oven at it’s lowest temperature with the door slightly open for 3-4 hours.
To make the crust, in a food processor, blend grated carrots, shredded coconut, coconut nectar, coconut oil and salt. Firmly press half of the mixture into each of two ring molds and set aside.
In a high-speed blender, blend soaked cashews, lemon juice, maple syrup, coconut oil, turmeric powder and salt until smooth. Mix poppy seeds into the batter by hand. Spoon half of the mixture into each ring mold on top of the carrot coconut crust. Refrigerate to set overnight.
Blend all coconut sauce ingredients in a high-speed blender until smooth.
