I have been playing with the thought of a (possibly raw) wintery-plum flavored cheesecake for a while now. I felt that the cake needed a massive layer of crumbles – yes, crumbles are a must! Traditional crumbles are made from sugar, white flour and butter – not so much my healthy cup of tea. And since I love to experiment with traditional recipes and ingredients I wanted to come up with a healthier but still flavorful alternative. So how about a gluten-free, vegan version which bring together the flavor of poppy seeds and the caramel-like taste of coconut sugar topped ground hazelnuts? This was it. I loved it. Poppy seed crumbles complimented the plum flavor perfectly. I feel this cake tastes like memories of a ski mountain vacation combining plums, cinnamon, poppy seeds, and hazelnuts. To make this cake special and fancy I topped it with some chocolate dipped fresh figs.
And you know me – this recipe is non-fuss, easy, vegan and absolutely great for you. Bursting with nutritional nuts and seeds – and a sprinkle of Acai powder. It is even gluten-free if you are allergic. This cake is perfect when you don’t want to put massive effort into the preparation but it still looks like you did! So go ahead and bake away!
Base (20 cm springform)
- 60g cocoa butter (melted)
- 1 cup popped amaranth (approx. 10g)
- 30g chia
- 40g chopped cranberries
- 1 tbsp. maple syrup
For the base mix all the dry ingredients (cranberries, amaranth, and chia) in one bowl and the wet ingredients (maple syrup and melted cocoa butter) in another. Add both together and ix well. Press the mixture into your lined springform and transfer into the fridge for 20 minutes.
- 2 cups cashews (soaked in warm water)
- 2 cups of canned red plums plus 1 1/2 cup juice from the canned plums
- vanilla essence
- 60g cocoa butter (melted)
- 1 tsp guar gum
- 1 tbsp. cinnamon
- 2 tsp Acai powder
For the plum cheesecake layer: drain the soaked cashews and transfer to your blender. Add the plums, juice, cinnamon, vanilla essence and blend well. Transfer mixture from your blender into a clean bowl. In another bowl mix Acai powder, cinnamon and guar gum. Add both mixtures together and stir really well. Finally melt the cocoa butter and add to your cheesecake dough. Remove the springform from the fridge and pour in the cheesecake dough and try spreading it evenly – a spatula works wonders. Return the cake to the fridge.
- 100g hazelnut meal (or freshly ground hazelnuts)
- 30g poppy seeds
- 3 tbsp. coconut sugar
- 3 tbsp. maple syrup
Mix the freshly ground hazelnuts with the poppy seeds and the coconut sugar. Finally add in the maple syrup. If it’s not ‘crumbly’ or sticky enough add some more maple syrup or coconut oil depending on how sweet you like your crumbles. But since the cake itself is not crazily sweet I like the crumbles to be a bit sweeter. Then sprinkle the crumbles on top of your lovely cake and decorate with fresh dark-chocolate-dipped figs.