CASHEW ROCKET-POWERED CHEESECAKE

MAKES ONE 23CM/9IN CHEESECAKE

Serves 8-10 For the base: 75g walnut pieces 75g macadamia nuts 75g stoned medjool dates ¼ tsp pink or sea salt 25g desiccated raw coconut

For the filling:

140g fresh rocket leaves 350g unroasted cashew nut pieces, soaked overnight Juice of 4 lemons 175ml clear honey 160ml coconut oil, warmed to liquid, plus extra for greasing

A little water, to blend

For the topping:

75g stoned medjool dates 140g fresh rocket, plus extra Edible flowers, to decorate 1. Grease a 23cm/9in springform tin. 2. In a blender on a low setting, process the walnut pieces, macadamia nuts, dates and salt until they are crumb consistency, then add the coconut and mix with a spatula. Transfer to tin and press down with a spoon to form an even layer.

3. Make the filling by blending all of the ingredients, except the water, on medium. Add a little water if needed to help make a creamy consistency, but use as little as possible. As you blend, intermittently use a spatula to scrape the sides, and increase the power until it’s a smooth and creamy consistency, but still as thick as possible.

4. Transfer the filling to the tin, and spread across the base with a spatula. Put it in the freezer for 1–2 hours to become firm.

5. Start preparing the topping by soaking the dates in just enough cold water to cover, and set aside until the filling in the freezer has set. When ready to continue, blend the dates and rocket with enough of the soaking water to allow them to combine to a paste. Pour the topping over the filling, and return to the freezer for about 4–5 hours until everything has set.

6. Allow to come up to room temperature, for about half an hour before serving, and decorate with extra rocket leaves and flower sprigs.

SARAH’S VERDICT

THIS may be called a ‘cheesecake’, but there isn’t any cheese (or milk or butter) in sight. Instead, the cheesy bit comes from the nuts, which have a similarly creamy consistency.

Not only is it expensive (a single cheesecake costs around €15, whereas ingredients for the other cakes here cost around €5), but per slice it’s at least 500 calories (compared with 250 calories in a traditional vanilla cheesecake), so don’t kid yourself that this is a health food.

Still, the rocket is rich in vitamin C, a powerful antioxidant which boosts cell activity and helps keep skin healthy.

Once assembled, the dark green topping looks fluffy, like a thick layer of moss. Without butter, the base is crumbly and falls apart at the slightest touch.

Yet the rocket cheesecake is actually rather tasty. The fiery rocket contrasts nicely with the creaminess of the filling, which mostly tastes of lemon and honey.

It’s zingy but sweet at the same time, and the nutty base gives a nice contrasting crunch. Surprisingly delicious.★★★★☆