PEAR AND ALMOND ‘CHEESECAKE’

A bit more elaborate than most of Seward’s recipes, but great for a special

occasion.

Serves six

INGREDIENTS

For the base

150g almonds

2 soft pitted dates 1 tbsp melted coconut oil

For the cashew cream layer 150g cashews, soaked in

water overnight 120ml almond milk 2 soft pitted dates, chopped 4 drops almond extract 2 tbsp melted coconut oil 2 ripe pears, peeled, cored

and sliced

1 tbsp lemon juice

For the chocolate drizzle 2 tbsp melted coconut oil 1 tbsp raw cacao or

cocoa powder

1 tbsp maple syrup

METHOD

To make the base, grind the almonds briefly in a blender. Add the dates and oil, and blend again. Press the mixture into a 20cm springform cake tin and place in the fridge for a

few minutes.

For the cashew cream layer, drain and rinse the cashews, and put in the blender with the milk and dates. Blend until really smooth, stopping and scraping down the sides with a spatula if necessary.

Blend in the almond essence and coconut oil and pour the mixture on top of the almond base. Arrange the sliced pears on top and press in slightly. Brush the pears with lemon juice to stop

them browning. Place in the freezer for a couple of hours to set. To make the chocolate drizzle, mix the coconut oil, cacao or cocoa powder and the maple syrup and drizzle this over the “cheesecake”

just before serving.