Raw Pumpkin Cheesecake

pumpkin cheesecake, absolute gorgeousness

pumpkin cheesecake, absolute gorgeousness

Raw desserts blow baked ones out of the water and the element of science behind it does little to diminish the elegance, indulgence and appeal of raw desserts.

This pumpkin cheesecake was a recipe from one of my raw food heroes, Russell James. This raw pumpkin cheesecake is probably the best cheesecake I have ever eaten in my life. As with raw chocolate, the feeling you get after eating it is one of satisfaction and nourishment.

The base is made up of pumpkin seeds (Russell uses pecans but I don’t like pecans), coconut and oat flour, dried apricots (or raisins), coconut/ cacao butter and coconut sugar.The filling is blended raw pumpkin, lemon juice, cacao butter, mixed spices and maple/agave/ honey (whichever I have on hand). It sets like a tart (as in the picture) and really tastes incredible.

Raw pumpkin cheesecake NT 1 200
Cashew creme NT    200
Cranberry Puree NT    200

Delivery fees are excluded but are usually around NT 150 within Taipei. Yangminshan deliveries start at NT250. Unfortunately, this cannot be delivered to other parts of Taiwan due to the delicate nature of the dessert.

To order, email: prish(at)delicioustaipei(dot)com/ 0975 021 931

Raw Coconut Ganache Tart

Raw Coconut Chocolate Ganache

My first love into raw food was Susan Powers of Rawmazing. I first discovered raw food after a meat-infused month and a half in both South Africa and the US. Upon returning to Taipei, my Beloved and I who are generally not used to eating meat at all, felt heavy and lethargic so we did a 12-day detox and during those 12 days, I reserached healthier eating options and that’s when I found Susan Powers.

Her recipes are gorgeous and healthy and her desserts and killer. This one down below is based on her own recipe, Cacao Coconut Ganache Tart. Being a chocolate-lover and big fan of hers, I decided to try this incredibly simple recipe. Even though it’s so simple, the gourmet factor is very high.

chocolate coconut cake

The addition of fresh pomegranate seeds bolsters and balances the rich thickness of the raw ganache and excites the taste buds even further.

I use Raw cacao from Bali and must say that I find its chocolatey-ness much richer than most.