Deconstructed Raw Goji Cheese Cake with Sweet Parisian Carrots
2 cups raw unsalted cashews, soaked in water overnight, drained
3/4 cup coconut oil (you may need more if it is not setting)
juice of 1 lemon
1/2 cup goji berries
2 tablespoons dehydrated strawberry powder
1 teaspoon finely grated orange zest
2 tablespoons agave nectar (more if you like it a little sweeter)
10 parisian carrots, cleaned, stalks removed
finely grated zest and juice of 1 orange
2 tablespoons agave nectar
edible flowers, carrot peel and/or baby radishes (optional)
1: You’ll need to start the cheesecake the day before you want to serve it so it has time to set. Line your choice of cake tin with baking paper (I use a slice tin because I like to cut it lengthways). Put the cashews, coconut oil, lemon juice, goji berries, strawberry powder, orange zest and agave in a blender and blitz until it forms a smooth paste. Spoon into the tin and smooth the surface, then refrigerate overnight until set.
2: Place the carrots and orange zest and juice in a medium heavy-based frying pan over low heat and cook for 15 minutes or until the carrots start to soften and the skin comes away (you may need to add extra water if the carrots absorb all the orange juice in the cooking process). You can remove the skins if you like.
Add the agave and simmer until the cooking juices form a syrup. Toss to coat the carrots in the syrup, then set aside to cool.
3: This step is all about your creativity. Place your cheesecake on a nice plate or shallow bowl, then arrange the carrots on top and drizzle with a little syrup. If you have some edible flowers, use them to decorate the dessert. I also used some carrot peel and baby radishes. Why not?
Notes: For the photo, I drizzled over some reduced currant cordial that Erica from Epicurean Harvest made but it’s completely delicious without it.
This wonderful cake keeps so well you can make it a week in advance.