My time is precious. It is limited. The demand for it well exceeds its potential supply. If only someone would bestow me a Time-Turner a la Hermione in Harry Potter, then I could achieve so much more...
My mum has been feeding me Chinese red dates since forever - in soups, infusions, desserts - it is an essential Chinese 'superfood' (indeed pre-dating the term 'superfood' itself) with purported anti-inflammatory and calming properties. Recently she brought me some delicious snacks from Hong Kong - simply individually wrapped pitted Chinese red dates (aka Jujube) encasing a single walnut - so simple and such a perfect combo that I was inspired to make a dessert based on it.
Chinese Red Date (aka Jujube) and Walnut Raw 'Cheese'cake
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes a small 12cm diameter cake
Ingredients:
Base:
1/2 cup (65g) raw unsalted walnuts
1/2 cup (65g) soft, pitted, medjool dates
pinch sea salt
splash of water if needed
Top:
1/2 cup (75g) raw unsalted cashew, soaked in cold filtered water 4 hours or overnight and drained
1/2 cup (65g) pitted Chinese red dates, soaked in warm water for 30 minutes and drained
1 tsp vanilla extract
2 tbsp coconut oil, melted
1/4 cup coconut milk (plus extra 1-2tbsp if needed)
To Decorate (optional):
Chinese red date stuffed with walnut, walnuts, dried edible flowers, cacao nibs
Instructions:
1. Line loose based cake tin with baking parchment or grease with coconut oil.
2. Combine walnuts, medjool dates and salt in food processor until mixture clumps and sticks together when squeezed. Add a splash of water if too dry.
3. Press base mix into prepared cake tin and press firmly and evenly to form a flat base layer. Transfer to freezer to set.
4. In a clean food processor, combone cashes, Chinese red dates, vanilla, coconut oil and coconut milk until smooth and creamy, scraping down sides sporadically. Add the extra coconut milk if too thick.
5. Transfer to prepared base, tap tin gently on kitchen surface to remove air pockets and smooth surface. Decorate as preferred and return to freezer to set for a few hours.
6. Slice and serve. Store in airtight container in freezer - allow to defrost before slicing.
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| Chinese Red Date (aka Jujube) and Walnut Raw 'Cheese'cake |
My mum has been feeding me Chinese red dates since forever - in soups, infusions, desserts - it is an essential Chinese 'superfood' (indeed pre-dating the term 'superfood' itself) with purported anti-inflammatory and calming properties. Recently she brought me some delicious snacks from Hong Kong - simply individually wrapped pitted Chinese red dates (aka Jujube) encasing a single walnut - so simple and such a perfect combo that I was inspired to make a dessert based on it.
Chinese Red Date (aka Jujube) and Walnut Raw 'Cheese'cake
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes a small 12cm diameter cake
Ingredients:
Base:
1/2 cup (65g) raw unsalted walnuts
1/2 cup (65g) soft, pitted, medjool dates
pinch sea salt
splash of water if needed
Top:
1/2 cup (75g) raw unsalted cashew, soaked in cold filtered water 4 hours or overnight and drained
1/2 cup (65g) pitted Chinese red dates, soaked in warm water for 30 minutes and drained
1 tsp vanilla extract
2 tbsp coconut oil, melted
1/4 cup coconut milk (plus extra 1-2tbsp if needed)
To Decorate (optional):
Chinese red date stuffed with walnut, walnuts, dried edible flowers, cacao nibs
Instructions:
1. Line loose based cake tin with baking parchment or grease with coconut oil.
2. Combine walnuts, medjool dates and salt in food processor until mixture clumps and sticks together when squeezed. Add a splash of water if too dry.
3. Press base mix into prepared cake tin and press firmly and evenly to form a flat base layer. Transfer to freezer to set.
4. In a clean food processor, combone cashes, Chinese red dates, vanilla, coconut oil and coconut milk until smooth and creamy, scraping down sides sporadically. Add the extra coconut milk if too thick.
5. Transfer to prepared base, tap tin gently on kitchen surface to remove air pockets and smooth surface. Decorate as preferred and return to freezer to set for a few hours.
6. Slice and serve. Store in airtight container in freezer - allow to defrost before slicing.
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