Salivate over something cream and tarty that will keep you dribbling for more…. And, plunge.
Tangy citrusy Sea Buckthorn in a velvety creamy almond hemp filling with a mulberry pecan biscuit; Sea Buckthorn Cheesecake.
This dish will tear away any belief that vegan food can’t super tasty.
- When you’re rooting for a dish that’s so exotic that’ll get your friends hunting for sea buckthorns in the sand dunes
- When you’re staying by the sea, rummaged the coastal regions for sea buckthorn and need a scummy dish with your foraged collection
- When its blistering hot and sea buckthorn is aplenty and a dessert that will satiate your sweet tooth appetite
Sea Buckthorn Cheesecake was inspired when fumbling through brambles on the Cornish coast and returning to a friend’s farm and rustling up a dessert to have round the camp fire.
Sea Buckthorn is fiery orange berry that grown on dense thickets with thorny branches found on coastal regions. The berries have inedible seeds that need to be removed before ingesting.
Sea Buckthorn is packed with Vitamin C and A and grows in temperate harsh climates and best harvested between late summer to autumn.
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here https://www.sirasonline.co.uk – I love it because it is reasonably priced and tends to be good quality stuff which I use.
Sea Buckthorn Cheesecake is vegan, raw, paleo and gluten-free.
- 200g sea buckthorn pulp (deseeded)
- 75g raw unrefined cane sugar
- 50g sesame seeds
- Pinch of salt
- 5g Irish Moss
- 250ml filtered water
- 100g hemp hearts
- 100g almonds, blanched
- 75g xylitol
- 60g cacao butter
- 1tsp vanilla extract
- ½ lime juice
- Pinch of salt
- For base
- 50g mulberries
- 85g currants
- 50g sesame seeds
- 50g coconut desiccated
- 50g pecans
- In a high-speed food processor mix together the mulberries, currants, sesame seeds, coconut, and pecan until it forms a gelled consistency.
- Place the tart shells on top of acetate paper on a baking tray. Cut the acetate paper so that it can go round the edge of the tart shells. If you don’t have tart shells, use a cake tin with a loose bottom – which line with parchment paper and parchment paper round the sides.
- Use your hands and pat to form a biscuit. Repeat with each tart shell. Refrigerate overnight.
- Make the filling by soaking the Irish Moss in 150ml water and set aside overnight. Soak the almonds in the remaining 100ml water and set aside overnight too.
- In a high-speed blender and blend the hemp, almonds and xylitol until fine. Add in the Irish Moss. Continue to blend.
- Melt the cacao butter over a bain-marie (i.e. in a glass bowl over a saucepan full of water) until the butter melts. Pour into the blender with the hemp filling.
- Add in the vanilla extract, juice and salt. Combine.
- Transfer the filling into a large mixing bowl and then spoon the filling on top of the biscuit. Place the cheesecake the freezer for at least a couple of hours.
- Remove the seeds of the buckthorn by putting through a sieve.
- In a high-speed blender whizz together the sea buckthorn, sugar and xanthan gum. Spoon over the cheesecake. Return to the freezer for at least a couple of hours or until ready to serve.
- When serving remove the acetate paper (you can reuse the acetate paper again) and serve on some nice serving plates.