Andean Treasure Raw Lucuma Cheesecake brushed with Cacao Sauce (raw, dairy-free)
This is my gorgeous, decadently healthy, Peruvian inspired, raw, dairy-free, cheesecake.
I could devour this, but it is impossible because it is so satisfying and filling. If eaten semi-frozen, this could pass as an ice-cream pie.
I love the Peruvian Lucuma fruit. But only the flavor. It is too dry and rich for me to eat it as it is. In Peru it is very common to blend the raw Lucuma fruit with orange juice or mango.
Lucuma: (Pouteria Lucuma), is a low-glycemic tropical fruit that grows in the high Andes of Peru. This fruit is very popular to consume in my native land of Peru. It is now shipped to other parts of the world, but only in its raw powdered form. I’m happy to say I have finally tried the fresh Lucuma fruit on my last visit to Peru! It is very dry, yet very smooth. When it is is ripe it looks like something you want to stay far away from. It is very ugly and rotten looking, but once you cut it open your eyes become filled with this beautiful rich vibrant yellow/orange colored flesh. I’ve been told by my family in Peru that the best way to eat it is to make smoothies out of it. They don’t usually eat it whole as it is. The best mix is to blend it with fresh cut mango or orange juice. Tribes and indigenous cultures highly prized this fruit. In Peru this fruit is highly marketed today in candies, yogurts, cheesecakes, and specially ice cream. I shall be marketing this fruit in my little raw dairy-free, naturally inspired, magic touch. This fruit is mainly cultivated in Peru, Chile, and Ecuador.
It is a low glycemic fruit, high in Vitamin B3 (great for nervous system), high in carbohydrates, recommended against depression, improves hemoglobin (blood), high in iron and beta-carotene.
The oil extracted from the nut contains fatty acids that has been shown to promote wound healing and has therapeutic properties for the skin.
This is one of my few favorite desserts I’ve eaten in my life. You have to make this. Prontito por favor.
You need a High-Speed Blender and Food Processor.
For the crust:
-1 1/2 cups Walnuts
-3/4 cup pitted soft Medjool Dates. Then chopped into small pieces.
-A dash of Sea Salt
In the food processor, process everything until the mixture presses into a dough. Pour mixture into an 8 1/2 in diameter Springform Pan and press into a crust. I recommend using a spoon so the temperature of your hands don’t break down the fats in the nuts more. Put in the freezer while you start on the filling.
For the filling:
-1 1/2 cups plain Cashew Nuts
–1 cup Almond Milk
-1/4 cup water
-1/4 cup melted Refined Coconut Oil (I’m using Refined so it doesn’t taste like Coconut)
-1/4 cup + 1 Tablespoon Maple Syrup
-9 Tablespoons Lucuma Powder
-2 teaspoons Vanilla Extract
-13 drops liquid Stevia Extract (if you don’t have Stevia Extract, you could experiment with adding an extra 1/4 cup of Maple Syrup. I’m not sure how to convert Stevia measure to Maple Syrup measures.)
-1/4 teaspoon + 1/8 teaspoon Sea Salt
You will first need to soak the Cashew Nuts in water for 2 hours. This makes the nuts more nutritious, easier to digest, and provides better texture for the recipe.
After 2 hours and draining the nuts, begin to melt the Coconut Oil by puting it in a small bowl, and putting the small bowl in a sauce pan with water in it so the water surrounds the bowl (this will act as a small double boiler). Heat over medium low heat to melt. Another way to melt the coconut oil is to do this by bringing water to a light boil in a cooking pot, and putting a stainless steel bowl over it. Put the coconut oil inside the stainless steel bowl and wait for it to liquify. Once it is liquified, keep it very warm in the same bowl so it stays as liquid and warm until ready to use.
Begin by adding the nuts to the blender, then the liquid ingredients, and then the dry ingredients so it blends easy. ADD COCONUT OIL AFTER EVERYTHING ELSE IS BLENDED. Slowly pour in the very warm Coconut Oil while the mixture is blending slowly. The mixture will be very thick. You may need to use a big spoon to help blend but do this when the blender is not running, or add an extra tablespoon or 2 of water.
Bring the crust out of the freezer, and pour in the filling onto the crust. Then cover and freeze for a couple of hours. To serve, thaw it for 30-40 minutes.
My home-made pure Dark Cacao Sauce:
-1/2 cup melted Cacao Butter
-1/4 cup Carob powder
-1/4 cup raw Cacao powder
-11 drops liquid Stevia Extract
Gently melt the Cacao butter in a double boiler on medium low heat. While it is melting, take out the frozen cheesecake. Once melted, turn the heat off, and slowly incorporate the powders into the melted cacao and mix well. Once it is smooth, remove from heat and stir. Since the cheesecake will be super cold, the chocolate sauce will harden when it touches the cheesecake. Have fun playing with it and let me know what you think of it!