In America a 'Pot Luck' is defined as 'a meal or party where each guest contributes a dish'. Here in the UK it is more likely interpreted as 'taking your chance that whatever is available will be good or acceptable'. Funnily, in this situation, both applied!
For the Christmas party of the parents in my daughter's class we were all tasked with bringing a dish. This alleviated the worry of identifying at least one safe food choice but at the same time raised a whole new concern about foisting my own dietary inaneness on others and potentially eliciting criticism and ridicule.
Much time was spent deliberating over what to bring and I settled on something that I figured at least would look pretty on the dessert table, with festive flecks of green and red as a nod to the start of Christmas celebrations.
It is based on my recipe for Raw Paleo Black Forest 'Cheese' Cake and when sliced revealed swirls of white against the purple. If preferred, you can make this in defined layers of a white vanilla layer on top of the base, followed by the blueberry layer (like the miniature version pictured below). It is best to allow one layer to set before spreading over the next layer in this case, to avoid 'bleeding'.
Anyhow, I'm still not entirely sure how this was received; not least because by the time dessert rolled round, an excess of wine had undoubtedly numbed most partygoers' discerning palates.
However, I happily may or may not have enjoyed more than one slice and there was a shared relief and gratitude from others in my (very small) fussy eating camp!
Note, I sneakily reserved a bit of each layer to make two mini cupcake sized versions in silicone cake moulds - one for my 6yr old who is my biggest food fan and the other for a friend who recently bemoaned her inability to ever eat dessert since having been diagnosed dairy and gluten intolerant.
Wishing everyone a happy countdown to Christmas! x
Raw Blueberry 'Cheese' Cake
Dairy-free, Grain-free, Gluten-free, Refined Sugar-free, Soy-free, Egg-free, Vegan, Paleo
Serves 12-15
Ingredients:
Base:
1 1/2 cups (225g) raw unsalted almonds
1 cup (175g) unsweetened pitted soft dates (pre-soak briefly and drain if not soft)
3 tbsp raw cacao powder or unsweetened cocoa powder
big pinch of sea salt
dash of water if needed
Top:
2 1/2 cup (425g) raw unsalted cashews (soaked for 4 hours, rinsed and drained)
1/3 cup (85ml) raw virgin coconut oil, melted
1/3 - 1/2 cup (80-120ml) maple syrup or honey (or natural liquid sweetener of choice eg agave nectar)
juice of 1 large lemon
1 tbsp vanilla extract
1/4 cup (60ml) coconut milk plus extra if needed
1 cup (125g) blueberries (fresh or frozen)
Decoration (all optional):
I used: freeze dried raspberries, unsweetened dessicated coconut and lime zest
Other options: fresh berries, melted chocolate, chopped nuts, cacao nibs
Instructions:
1. Line a 19cm diameter loose-base round cake tin with baking parchment on the bottom.
2. In a food processor combine all ingredients for the base and process until the mix comes together to form a dough when pressed. Add a tsp of water at a time if mixture too dry.
3. Roll several small balls of base mix (approx 1-2tsp) for decorating the top of the cake if desired, and set aside.
4. Transfer remaining base mix to prepared cake tin and using fingers press down firmly and evenly to create a compact base layer.
5. Transfer to freezer until ready to top with 'cheese' top layer.
6. In a clean high speed blender or food processor, add cashews, maple syrup (or equivalent), lemon juice, vanilla, coconut oil and coconut milk. Blend until smooth and creamy, scraping down sides every so often as required. This takes about 5 minutes. Add a dash more coconut milk if needed. Remember the mixture should be thick and creamy.
7. Blob approximately half the creamy mixture haphazardly over the prepared base. Or smooth neatly to create a uniform layered look, if preferred, like the mini versions I made.
8. Add blueberries to the remaining mix in the food processor and blend until smooth and purple.
9. Dollop purple mix amongst the white then smooth flat the surface; or if making layers, you may wish to firm the white layer for 15minutes in the freezer before spreading on a purple layer.
10. Using reserved cacao balls made from the base mix arrange these firmly on the cake and decorate as desired with topping of choice.
11. Transfer to freezer to set for at least 2 hours.
12. Defrost for 30 minutes before removing from cake tin and allow adequate defrosting before slicing and eating. Store in fridge or freeze in sliced portions.
For the Christmas party of the parents in my daughter's class we were all tasked with bringing a dish. This alleviated the worry of identifying at least one safe food choice but at the same time raised a whole new concern about foisting my own dietary inaneness on others and potentially eliciting criticism and ridicule.
 |
| Raaw Blueberry 'Cheese' Cake |
Much time was spent deliberating over what to bring and I settled on something that I figured at least would look pretty on the dessert table, with festive flecks of green and red as a nod to the start of Christmas celebrations.
It is based on my recipe for Raw Paleo Black Forest 'Cheese' Cake and when sliced revealed swirls of white against the purple. If preferred, you can make this in defined layers of a white vanilla layer on top of the base, followed by the blueberry layer (like the miniature version pictured below). It is best to allow one layer to set before spreading over the next layer in this case, to avoid 'bleeding'.
Anyhow, I'm still not entirely sure how this was received; not least because by the time dessert rolled round, an excess of wine had undoubtedly numbed most partygoers' discerning palates.
However, I happily may or may not have enjoyed more than one slice and there was a shared relief and gratitude from others in my (very small) fussy eating camp!
Note, I sneakily reserved a bit of each layer to make two mini cupcake sized versions in silicone cake moulds - one for my 6yr old who is my biggest food fan and the other for a friend who recently bemoaned her inability to ever eat dessert since having been diagnosed dairy and gluten intolerant.
Wishing everyone a happy countdown to Christmas! x
Raw Blueberry 'Cheese' Cake
Dairy-free, Grain-free, Gluten-free, Refined Sugar-free, Soy-free, Egg-free, Vegan, Paleo
Ingredients:
Base:
1 1/2 cups (225g) raw unsalted almonds
1 cup (175g) unsweetened pitted soft dates (pre-soak briefly and drain if not soft)
3 tbsp raw cacao powder or unsweetened cocoa powder
big pinch of sea salt
dash of water if needed
Top:
2 1/2 cup (425g) raw unsalted cashews (soaked for 4 hours, rinsed and drained)
1/3 cup (85ml) raw virgin coconut oil, melted
1/3 - 1/2 cup (80-120ml) maple syrup or honey (or natural liquid sweetener of choice eg agave nectar)
juice of 1 large lemon
1 tbsp vanilla extract
1/4 cup (60ml) coconut milk plus extra if needed
1 cup (125g) blueberries (fresh or frozen)
Decoration (all optional):
I used: freeze dried raspberries, unsweetened dessicated coconut and lime zest
Other options: fresh berries, melted chocolate, chopped nuts, cacao nibs
Instructions:
1. Line a 19cm diameter loose-base round cake tin with baking parchment on the bottom.
2. In a food processor combine all ingredients for the base and process until the mix comes together to form a dough when pressed. Add a tsp of water at a time if mixture too dry.
3. Roll several small balls of base mix (approx 1-2tsp) for decorating the top of the cake if desired, and set aside.
4. Transfer remaining base mix to prepared cake tin and using fingers press down firmly and evenly to create a compact base layer.
5. Transfer to freezer until ready to top with 'cheese' top layer.
6. In a clean high speed blender or food processor, add cashews, maple syrup (or equivalent), lemon juice, vanilla, coconut oil and coconut milk. Blend until smooth and creamy, scraping down sides every so often as required. This takes about 5 minutes. Add a dash more coconut milk if needed. Remember the mixture should be thick and creamy.
7. Blob approximately half the creamy mixture haphazardly over the prepared base. Or smooth neatly to create a uniform layered look, if preferred, like the mini versions I made.
8. Add blueberries to the remaining mix in the food processor and blend until smooth and purple.
9. Dollop purple mix amongst the white then smooth flat the surface; or if making layers, you may wish to firm the white layer for 15minutes in the freezer before spreading on a purple layer.
10. Using reserved cacao balls made from the base mix arrange these firmly on the cake and decorate as desired with topping of choice.
11. Transfer to freezer to set for at least 2 hours.
12. Defrost for 30 minutes before removing from cake tin and allow adequate defrosting before slicing and eating. Store in fridge or freeze in sliced portions.
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