Concorde Grape Cheesecake with Fig and Grape Puree

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There are few things in this world more divine than fresh concorde grape juice. An absolute elixir of antioxidants to shield all of your cells from inflammation and damage. We recommend making some extra juice and drinking a glass (maybe with a little lime and sparkling water) while making this cheesecake by Heather Pace!

Ingredients

Crust:

1 cup macadamia nuts 

1 tbs agave

1/4 tsp pure vanilla extract

Pinch of sea salt

Filling:

1 cup fresh concorde grape juice

1 1/2 cups cashews 

1/4 cup + 2 tsp agave

2 tsp lemon juice

3 tbsp melted coconut oil 

1 tbsp lecithin

Fig and Grape Puree:

1/2 cup concorde grape juice

1/2 cup halved, dried black mission figs, packed 

1 small pitted medjool date 

1 tsp chia seeds, optional (helps to gel the mixture)

 

 

Instructions

 

Crust:

In a food processor, grind the nuts. Add the remaining ingredients and pulse a few times to combine. Press into the bottom of an 8" spring form pan.

Filling:


Blend all but the oil and lecithin, until completely smooth and creamy. Now add the remining two ingredients and blend again.

Pour the filling over the crust. Chill in the fridge or freezer until set.

Fig and Grape Puree:

 


Soak the figs/date in the grape juice until plump and soft.

Puree all ingredients, including the chia seeds, leaving a little bit of texture.

Spread the mixture over the filling, or serve on the side!

 


 

Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

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