In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme:
My sweet friend Poppy has blessed us with a wonderful treat for June’s entry today.
Poppy “from across the pond” as I refer to her around my house has to be one of the kindest, most gentle and caring people I’ve come to know through blogging. A real asset to the Vegan cause and she’s pretty funny too ♥
After you’ve taken in her lovely story and recipe here, be sure to check out Poppy’s other places around the web:
Today I have the pleasure of sharing a recipe on Canned Time, written by my wonderful friend Angela as part of her “Family Favorite Dessert” series for 2015 where each month a different blogger sends a recreated and veganized version of a nostalgic dessert recipe.
I knew instantly that I wanted to explore the flavours of my favourite childhood treat – the Bakewell Tart. I could have made a veganized version of the tart itself – a pastry base and jam layer followed by a almond rich frangipane sprinkled with flaked almonds and a drizzle of icing, but I wanted to combine two of my childhood favourite desserts instead.
I started out with a Bakewell pancake recipe, they were incredibly delicious and all the flavour was there. They were tried and tested and photographed way back before my entry was due, but the closer it got to sharing, I started to have doubts. To most of the world, pancakes are more of a breakfast food than a dessert, but here in England, they are much more often seen as a treat or pudding rather than a breakfast. So, I then thought of cheesecake, my other weakness, and figured why not make a Bakewell cheesecake instead? So, that’s what I did and boy am I glad!
Growing up, dessert wasn’t a common feature in my household, saved really for special occasions like birthdays and Christmas. It was at friend’s homes I tried most desserts for the first time, including Mr Kipling’s Cherry Bakewells! They became something I dreamed of and longed for and would always beg for when we went food shopping. I would head straight to the plate of mini tarts whenever there was a birthday spread or buffet and would gobble up as many as I could.
I had my first flat share when I was 16 and loved doing my own food shopping and being able to buy all the treats I loved! Back then I could eat a whole box of tarts and some and still wake up with a washboard tummy! It was around this time that I also developed a love for cheesecake. I don’t recall ever having had it before in my childhood years but I had a boyfriend who used to love it and we would buy a frozen cheesecake, simply take it out of the box, grab two spoons and eat it like ice cream!
Of course, when I became vegan, these ready made treats were a thing of the past. I don’t think I ever really considered these kind of things until one day I craved that almondy delicious flavour! Then came Bakewell flavoured everything, including the healthier side by way of a green smoothie but also the indulgent version in cookies! Now to add another to the list of indulgences with this deep filled, rich and creamy cheesecake with all the right flavours to satisfy those wistful cravings that make eating this feel like a big hug!
As part of joining the 2015 event on Canned Time, I was sent a selection of NuNaturals goodies to use to create my dessert. I used the flavoured stevia drops – cherry and vanilla – here. You could try subbing a different sweetener like maple syrup or sugar using a conversion guide, though I have only made this with the above mentioned products.
Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free from Poppy @BunnyKitchen.com
Ingredients: Serves 12-16
- 2 cups oats
- 1 cup ground almonds
- 1 cup soaked dates
- 2 tbsp raw almond butter
- 1/2 tsp almond extract
- 10 drops NuNaturals vanilla stevia
- 2 cups fresh or frozen pitted sweet cherries
- 2 tbsp ground chia seeds
- 1/4 tsp NuNaturals cherry stevia
- 3 cups cashews, soaked
- 1 tbsp raw almond butter
- 1.5 cups+ water
- 1-2 tsp almond extract
- 1 tsp vanilla extract
- 1/4-1/2 tsp NuNaturals vanilla stevia
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil (optional)
- 2 tbsp dried cherries or berries
- 2 tbsp flaked almonds
- Take a 9 inch springform pan and mist with cooking spray or line the base.
- Add the base ingredients to a food processor and pulse until combined into a paste. Use damp fingers to press the mixture into the tin, on the base and half way up the sides.
- Add the jam ingredients to a blender or processor and blend until at the texture of your choice. Spread over the base and place in the freezer.
- Meanwhile blend the filling ingredients, preferably in a high speed blender until perfectly smooth, this might take some time in a standard blender and you will need to scrape the sides. Add as little extra water as is possible. Taste and adjust the sweetness and strength of almond flavour as needed.
- When completely smooth, pour the filling over the jam layer, scatter over the dried fruit and almonds and return to the freezer for a couple of hours until set and then transfer to the fridge to store.
More from my site
- Summer Fresh Fruit Hibiscus Tarts
- Pie In The Sky from “The Good Karma Diet” by Victoria Moran – A Review and Giveaway on Canned-Time.com