Raw Caramel Apple Cheezecake

A couple of days ago, I posted a "Recipe Rewind", on CL's social media channels, to last year's Raw Caramel Apple recipe.
It is that time of year, after all.

The rewind/revisit sparked thoughts of the many other treats I could infuse with caramel-appley goodness. I actually sat down and made a list, each one of which I hope to be able to create and post here. For now though, I settled on the one that kept drawing my attention, and assuming you read the title of this entry before arriving at this point, there's no real surprise to be had.

So, yes, I made a scrumptiously decadent Raw Caramel Apple Cheezecake. It is a nut-based dessert, but it is not heavy or dense. The caramel apple layer also lends to less-density. In fact, I specifically made this version so that the cheezecake filling would be slightly less firm. The result was light (and delicious) and not quite so rich, so was kind of easy to eat more than one might intend.¹ I should have waited until Friday, because the BF sure would have loved it.² Thankfully, I only made a mini, two-serving cake.


While, I prefer slightly softer cheezecakes, the recipe does include options for a firmer cake. The firmer option ups the fat content³ and probably the richness, so you might to not be tempted to eat as much.⁴ Calorically though, it's pretty much even.⁵ 


You can get pretty creative, in terms of pans for the two-serving cake. I used a mini-loaf mold. Other similarly-sized options are: a 4" ramekin,

Notes:
- When making a small/two-serving cake, I've found the mini-blender to be the most useful. If you don't have access to a mini blender, I'd suggest at least doubling the recipe; sometimes standard blenders have difficulties thoroughly blending small amounts of ingredients.
-The blending blade shaft can get quite hot, if used continuously for too long. This won't affect the final product at all, but it can get hot enough to begin to denature the enzymes of the food touching it, which could affect the "rawness" of the cake. One solution to this is to use the 'pulse' feature of your blender, until things are mostly blended and broken down, and then blend continuously to achieve the smooth/creamy consistency.
- For a "Full-sized" cheezecake (as opposed to Cucina Libera-sized), triple the recipe, and use a 7" springform pan.
- 2 teaspoons of coconut oil in the filling yields the less-firm CL cake. For a firmer cake, use 3-4 teaspoons of oil depending on preference. You could even add up to 5 teaspoons, if you prefer a denser, richer cake.

Important! Before you begin, make sure all ingredients are at room temp, so that when you add the coconut oil at various stages, it blends and emulsifies, instead of solidifying into little oily crystals throughout your mixture. Everything should be soaked at room temp, so this shouldn't be an issue, but just a little heads-up.

Raw Caramel Apple Cheezecake
(serves 2)

For the Caramel:

• 8-9 Medium Pitted Dates (I used Deglet Noor; soaked overnight**)
• Pinch of Sea Salt
• Scant 1/2 tsp Virgin Coconut Oil
• Dash of  Vanilla Extract or few Vanilla Seeds (optional)

For the Filling:

• 3/4 Cup (85g) Raw Cashew Pieces (weighed prior to soaking; soaked overnight*)
• 2-4 Tbsp Date Syrup (from the soaked dates; see below)
• 1/2 Cup Diced Apple
• 1/4 Cup Filtered Water
• 2-4 tsp (9-19g) Virgin Coconut Oil (warmed gently to liquid)
• 1 Tbsp Lemon Juice
• 1/2 tsp Vanilla Extract OR seeds from 1/3 Vanilla Pod

For the Crust:

• 1/8 Cup (14g) Raw Almonds (I used sprouted almonds)
• 3 Tbsp (14g) Sprouted Buckwheat Groats OR 3 Tbsp (14g) Shredded Coconut OR 2 Tbsp (14g) Raw (GF) Oat Groats
• 1/4 tsp Ground Cinnamon
• Generous pinch of Sea Salt
• 1-3 Medium Dates (depending on how sweet you prefer your crust)
• 1/2 tsp Virgin Coconut Oil 

* Soak Cashew Pieces for 8 hours or overnight, in enough filtered water that they are completely covered. Drain and discard the soaking water.
**Pre-soak Dates, in 1/2 Cup of filtered water, for 20-30 minutes to loosen the skin; carefully peel the dates and return them to the soaking water. Continue soaking for 8 hours or overnight. 


1. Combine the dry ingredients for the crust in a clean, dry mini-blender or high-powered blender. Pulse until the almonds are well chopped and the mixture is the consistency of a coarse flour.

2. Add the dates and the coconut oil to the dry mixture and blend until the dates are chopped and the mixture begins to stick together in a sort-of "dough' ball.

3. Press the crust evenly into the bottom of your desired pan/mold. It should be approx. 1/4 inch thickness. Set aside while you prepare the caramel and the filling.

4. The dates should be soft and have formed a syrup. Leaving the dates behind, remove 2-4 Tbsp of the date syrup. Set the syrup aside.

5. Using a clean mini blender or a high-powered blender, blend the soaked dates (including any remaining liquid/syrup) sea salt, coconut oil, and vanilla (if using) until the mixture is smooth... you know, like caramel. Set the caramel aside.

6. Into a mini-blender, using the chopping attachment, or a high-powered blender, add the drained cashews, the syrup from step #1,  lemon juice, vanilla, and 1 tablespoon of filtered water. Begin blending, adding as little water as necessary, one tablespoon at a time, to get the mixture to a smooth, creamy. Once the filling is blended and smooth, it's time to assemble.

7. Get your pan with the set crust. Directly on top of the crust, layer the chopped apples to about 1/2 to 2/3 inch thickness; keep some apples aside to top the cheezecake.
Spoon about 3/4 of the caramel over the apples, allowing it to mix in with the apples a bit and making sure it is spread evenly to the edges.
Pour/spoon all of the cashew filling over the apples, and spread it evenly to the edges of the pan/mold.
Use some/all of the remaining apples and caramel to garnish the top of your cheesecake.

8. Allow the cheezecake to set in the refrigerator for at least 2 hours before serving. A larger cake should be allowed to set from 4-8 hours. I know it's difficult to wait, but the time is important to allow the cake to set, firm, and for the flavours to develop and meld.
OR you can opt for what I did: I froze my little cake, and then allowed it to thaw in the fridge overnight. The texture and consistency turned out really well.

ENJOY!




1. It might be the healthier, raw-food version, but it's far from a low-calorie treat. Sorry :-( 
2. Yeah, that would be "Sorry" #2
3. All good fats, of course.
4. In case you think that's a good thing. 
5. Sorry to burst your bubble (if you were excited about endnote 4). I guess we're up to "Sorry" #3?

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Zeppole di San Giuseppe al Forno (Baked St. Joseph's Day Zeppole)

I absolutely adore the color green. Absolutely.

It would seem to follow that around this time of year I might post a green¹ food recipe. You might have noticed that I didn't - not in color, at least. I was too busy fixating on recreating a particular treat.

Italians celebrate March 19th - the Feast of St. Joseph. On St. Joseph's day, it is traditional to wear red, give food to the needy, and prepare an elaborate, 3-tiered Tavola di San Giuseppe (St. Joseph's table).

According to legend, there was a severe drought in Sicily during the Middle Ages, which threatened to destroy the crops and start a famine. The Sicilians prayed to San Giuseppe, their patron saint, to bring rain, promising to honor him with a feast, if he answered their prayers. The rains did come, and the people kept their promise.
Because the holiday falls within the Lenten season, St. Joseph's tables contain only meatless dishes². Fava beans were the crop that saved the Sicilians from starvation, and are featured prominently on the table. Other traditional foods include limes, wine, and sweets, breads and pastries³- particularly Zeppole.

Zeppole are deep-fried or baked (al forno) pastries, traditionally made from pâte à choux. They can be savory or sweet - the sweet ones are often filled with custard, jelly, or pastry cream.

When I was little, I loved zeppole - the crisp, barely sweet pastry filled with creamy, lemon-kissed custard and topped with a cherry were an exciting treat. I liked the savory ones too, but the sweet ones were a rare treat our sugar-prohibiting mother⁴ would allow us to enjoy.⁵
Of course, being incredibly egg-heavy, Zeppole are not something I have "enjoyed" in a very very long time.

Well, until now.

Admittedly, these are not an exact recreation of traditional zeppole. The traditional, egg-heavy pastry is difficult to replicate precisely without... well... eggs. But these are darn⁶ near close for being Vegan, gluten free, allergy friendly, and no refined sugars.

I initially tried to experiment by tweaking the traditional pâte à choux recipe. This ended in unmitigated failure. I feared the pastry aspect of the zeppole was about to become Panettone 2010 Revisited (saga mentioned here), or I guess more appropriately, Zeppole Saga 2012.
I saw the signs though, and I quickly abandoned the idea of any subsequent attempts at vegan, gluten free pâte à choux. I instead decided to start from scratch on my own blank drawing board.

I dare say, it was far more successful.

Zeppole al Forno
(makes 10-12 Zeppole)

For the pastry:

• 2/3 Cup (85g) Sorghum Flour
• 2 Tbsp (15g) Garbanzo Bean Flour
• 6 Tbsp (45g) Tapioca Flour
• 1/2 tsp Baking Soda
• 1 Tbsp (10g) Coconut Palm Sugar
• 3 Tbsp (45g) Earth Balance Coconut Spread
• 2 tsp Vanilla Extract
• 2 tsp Ground Flax or Chia
• 1/4 Cup Non-Dairy Milk (I used So Delicious Unsweetened Coconut Milk)
• 1 tsp Vinegar

For the Pastry Creme*:

• 1/4 Cup Non-Dairy Milk (again, So Delicious Unsweetened Coconut Milk)
• 1/4 Cup (40g) Coconut Palm Sugar
• 1 Tbsp (7g) Tapioca Flour
• 1 Tbsp Vanilla Extract
• 1 tsp Organic Lemon Flavor or zest of one lemon
• Pinch of Sea Salt
• 2 Cans full-fat Coconut Milk chilled in the refrigerator overnight.
• 1 Tbsp Coconut Flour

Garnish with:

• Whole dried unsweetened Bing Cherries - soaked for 2-3 hours - 1 per zeppola (you can also use glace cherries or Maraschinos, if you don't mind the added sugar)

Oven 400F/200C

Prepare the pastry creme:
In a saucepan, combine the non-dairy milk, coconut sugar, tapioca, vanilla, lemon and salt. Whisk well, to ensure the tapioca is fully dissolved and no lumps remain.
Cook over medium-low heat, stirring constantly, until the mixture thickens - approximately 5-8 minutes.

Remove from heat, and allow the mixture to cool almost completely, before setting in the refrigerator to chill. You want the mixture to be as cold as possible, before adding it to the coconut cream.

Remove the coconut milk cans from the fridge, and scoop out the solid cream, leaving the clear liquid behind. Add the solid coconut cream to a mixing bowl, then add the chilled tapioca mixture and the coconut flour.

Starting on the lowest setting of your hand mixer and working up, whip the ingredients together, until well blended and fluffy. This should only take a few minutes. Sometimes better results are achieved, when everything is cold; you may want to pop the bowl and the beaters into the freezer for a few minutes before whipping the cream together.

*The pastry creme can be made sugar free by subbing 30-40 drops of liquid stevia for the coconut sugar; skip the cooking step and omit the milk and tapioca.
Place the finished pastry creme in the fridge to chill a bit longer, while you... 


Prepare the pastry:
Line a baking sheet with parchment paper, and set up a pastry/piping bag with a wide tip or cut the corner off of a quart-sized plastic bag. Set the items aside, within close reach.

Cream together the coconut palm sugar and buttery spread. Set aside, to help the sugar dissolve.

In a small bowl or glass combine the vanilla, flax (or chia), non-dairy milk and vinegar. Mix well, and continue to stir the mixture until it begins to thicken.

In a separate bowl, combine the flours and the baking soda. Whisk together so that they are evenly mixed. Add the butter-sugar mixture to the flour and blend well, using a fork or whisk, until it is evenly incorporated. The mixture should be somewhere between crumbly and sticky.
Add the liquid mixture, and mix until the batter is smooth and uniform.

Working quickly but mindfully, add the batter to the pastry bag and squeeze the batter into rings, approximately 3" in diameter. Spiral the batter on top of itself, to create a double layer ring. Make sure to space the rings at least 1" apart on the baking sheet.

Place the baking sheet on the center rack of the pre-heated oven. Bake for 10 minutes at 400F/200C, then reduce the heat to 375F/190C and continue to bake for 10 more minutes.
Turn off the heat, and allow the zeppole to remain in the oven as it, and they, cool - approximately 15-20 more minutes.

Remove the zeppole, and allow them to cool completely at room temperature. Carefully, slice the zeppole horizontally - the way you would slice a bagel - leaving a bit more thickness on the bottom layer.

Now you're ready to assemble the zeppole.

Grab that same (cleaned) piping bag -- or same plastic bag - let's be as earth-friendly as possible :-) -- and fill it with the chilled pastry creme. Pipe an even ring of creme onto the bottom half of a zeppola, and cover with the top half. Pipe an extra little dollop of creme into the center hole/divot, and top with a cherry - the soaked ones should be nice and plump and soft.
Repeat the above steps, until all of the zeppole are assembled.
Serve immediately, or refrigerate, until serving.

Buone Feste!!


1. In all senses of the word.
2. Definitely right up my alley (or vicolo, if you will).
3. St. Joseph is also the patron saint of pastry chefs - I'm so not kidding - what doesn't this guy do?
4. For health reasons (she was "granola" back before natural foods were in vogue - SMART lady!), but probably also because I was a rather hyperactive child.
5. It was only once a year, after all.
6. Please, San Giuseppe, excuse my language.

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Mini Baked Donuts

Dunkin' Donuts has a special place in my heart... for one very important reason. But also, and although I probably shouldn't, I adore a large hot cup of their decaf coffee (black, naturally).

Sure, I wish their decaf was SWP. I wish they didn't use styrofoam cups. Although, 100% of their espresso is Fair Trade, which is more than can be said for one rather ubiquitous corporate coffee overlord.
Regardless, DD is neither vegan nor gluten-free friendly** - maybe the hash browns, if you trust them and don't care about suspect ingredients; some bagels perhaps, for gluten-eating vegans who don't care about suspect ingredients; donuts are entirely a no-go.
**As of early 2013, I understand that DD does now offer some gluten free items; they are, however, still not vegan.

What's a conscious, gluten-free vegan to do? Uh.... well... make your own, of course.

Vegan, Gluten-Free Cake Donuts?!  Indeed.

I adapted this recipe from Gluten Free Goddess (who also shared a DD story; neato!!). I love that they're slightly sweet, but I wanted to do without the brown sugar, xanthan gum, rice flour and nut flour.
I went to my laboratory, made a few tweaks, and these moist, cake-y gems turned out beautifully. I used the same mini donut pan GFG used; although, it's non-stick (!!), so I've been in the market for a new one.¹
I actually halved the recipe in testing but, even with the same pan, still ended up with 12 donuts; must've been the tweaks. Eh. Fewer ingredients to make 12 donuts... sure; it's straight economics.
The tweaks also gave these donuts an extended "life span";translation: they don't become stiff, dense and dry the next day, as is the wont of many² gluten-free baked goods.

I cinnamon-glazed a few, and sprinkled the others with powdered coconut sugar and cinnamon. We didn't enjoy this batch with a DD coffee, but they were really good with the Caffè Kimbo we brought home from Italy.

Mini Baked (GF, Vegan) Donuts (adapted from Gluten Free Goddess)
(makes 12 mini donuts)

• 3/4 Cup (88g) Sorghum Flour
• 1/4 Cup (30g) Tapioca Flour
• 2 Tbsp (15g) Potato Starch
• 1 Tbsp (7g) Coconut Flour
• 1/2 tsp Baking Powder (or make your own)
• 1/4 tsp Baking Soda
• 2 Tbsp (25g) Coconut Sugar
• 1 tsp (5g) Blackstrap Molasses
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Ground Cinnamon
• 1/4 tsp Sea Salt
• 2 Tbsp (30g) Earth Balance Coconut Spread (or sub any vegan, un-hydrogenated shortening)
• 1 Chia Egg (1T Ground Chia + 3T filtered water)
• 1/2 Cup So Delicious Unsweetened Coconut Milk
• 2 tsp Vinegar ( I use Bragg's)
• 1/2 tsp Vanilla

Oven 350F/180C

In a small bowl or glass, prepare the chia egg, and set aside.

In a large mixing bowl, combine the coconut sugar and molasses. Mix until the sugar is more or less the consistency of brown sugar (you just made your own, again!). Add all of the remaining dry ingredients and whisk together, until well-combined.

Add the buttery spread to the dry ingredients, and use a pastry cutter or fork to blend in, until it is evenly distributed and the mixture is crumbly.

In a separate glass or bowl, combine the coconut milk and vinegar and stir well. The coconut milk should start to coagulate. Then add the coconut milk mixture, chia egg and vanilla to the flour mixture.

Mix well until a smooth dough forms. It should be able to easily hold its shape when rolled, without sticking all over your hands.
Separate the dough into 12 even pieces, and very gently roll each piece into a 4-5 inch log. Gently place the dough into the well of the donut pan, and lightly smooth the ends together - you can also do this step separately and with lightly oiled fingers, after all of the donuts have been placed; I was just lazy/eager to pop them in the oven.

Bake for 12-15 minutes, until the donuts are firm to the touch.

Once the donuts have cooled slightly, glaze them, powder them, or eat them nude.³ They're delicious with a hot beverage.⁴


Enjoy!


1. If anyone has any good non-non-stick/non-scary-material recommendations, that would totally rule!
2. Not mine... well, not the majority of mine. Really! I think I've really perfected my flour blend and ratios. You can always try out recipe to test out my claims :-)
3. Cheeky! I meant unadorned, but hey, whatever floats your boat. 
4. Just be really careful, if enjoying them as possibly interpreted above.

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