This vegan cheese cake has everything going for it, beautiful colour, delicious flavour, quick and easy. It would make a brilliant choice for a healthy light Christmas dessert.
RECIPE: By Aine McAteer, Chef to Hollywood’s elite.
Inspired by Kama Hemp’s delicious hemp juice, this pie which is a vegan version of a cheesecake, is a delicious way to get your daily dose of nutrients. I made this one in a small 5 inch springform pan, so if you want a bigger one you can double or triple the quantities.
GREEN ANGEL PIE:
About 12 digestive biscuits
1/4 cup hulled hempseeds
1/4 cup melted coconut oil
Zest of 1 lime
1 cup raw cashews
1 cup coconut yoghurt
2 Tbs cocoa butter – melted
2 kiwi – peeled and diced
1/4 cup raw honey or maple syrup
Juice of 1 or 2 limes
1 Tbs lecithin granules
3 Cubes Kama Hemp hemp juice
1/2 tsp hemp juice Powder
TO MAKE CRUST: Break up the biscuits and put them into a food processor or blender and process until crumbled. Add the remaining crust ingredients and blend to combine.
Press into the bottom of a springform cake pan.
Soak cashews for at least an hour then drain them and combine in a blender with the remaining ingredients. Purée until smooth and creamy. You can taste test and tweak to suit your personal taste, adding more lime or honey if you wish. You might want to add a little water if the mixture is too dry.
Pour the filling into the pan and put into freezer for a couple of hours before serving.
Slice and serve, creatively garnished with your choice of fresh kiwi, chopped pistachios, edible flowers, fresh berries or a drizzle of fruit coulis.