Autumn arrives in these raw cheesecake bars, with a pumpkin-style filling built on carrot and a spiced base that recalls gingerbread. Ginger, cinnamon, nutmeg and cloves warm every bite of this gluten-free, no-bake recipe, which is as pretty to look at as it is to eat. A dessert that will win over even those most reluctant about raw food.
Raw pumpkin cheesecake bars with a gingerbread base
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Ingredients
For the base
- 2 cups finely shredded dried coconut
- ¾ cup dehydrated sprouted buckwheat (or extra coconut)
- ¼ teaspoon sea salt
- A 2.5 cm piece of fresh ginger
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 12 soft medjool dates, pitted (soaked and drained if needed)
For the filling
- 2 cups fresh young coconut meat
- ¼ cup fresh coconut water (or filtered water)
- 3 tablespoons raw coconut nectar or raw honey
- ¼ teaspoon sea salt
- The seeds of one vanilla pod
- ½ cup coconut butter, warmed until liquid
- 1 cup raw carrot, cut into pieces
- A 2.5 cm piece of fresh ginger
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
Method
- For the base, process the coconut, the buckwheat, the salt, the ginger, the spices and the dates until you have a fine crumb that holds together when pressed between your fingers.
- Press the mixture into a 23 cm square tin lined with baking paper, then chill.
- For the filling, blend the young coconut meat, the coconut water, the sweetener, the salt and the vanilla in a high-speed blender or food processor until perfectly smooth.
- With the motor running, add the melted coconut butter and blend for another minute.
- Set aside a quarter of this mixture: that is what will create the marbling.
- Add the carrot, the ginger and the spices to the rest of the mixture, then blend to a very smooth purée.
- Pour the pumpkin-style mixture over the chilled base and smooth with a spatula.
- Dot the reserved plain mixture over the top by the teaspoon, then draw patterns with the tip of a knife for a marbled effect.
- Freeze for about 2 hours, until the bars are firm.
- Cut into squares once fully set and keep in the fridge.
Tip
If you cannot find fresh young coconut meat, 2 cups of raw cashews soaked for 4 hours and drained make an excellent alternative base, with filtered water instead of coconut water. The texture will be a little denser and the flavour slightly less exotic, but the result stays very indulgent.
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FAQ: your questions about raw pumpkin cheesecake bars
Which spices go with pumpkin?
Warm spices are its best allies: cinnamon first, then ginger, nutmeg, clove, cardamom and sometimes allspice. That is exactly the five used here. In savoury dishes, pumpkin also loves cumin, curry, smoked paprika and sage. A turn of the pepper mill and a pinch of salt are enough to bring out its natural sweetness.
What is coconut butter?
It is the whole flesh of the coconut, dried and then ground very finely into a smooth paste. Unlike the oil, it therefore also contains the fibre and the protein of the fruit. Solid and brittle below roughly 24 °C, it turns pourable as soon as it is gently warmed. In a raw recipe it provides both binding and structure when chilled.
What is the difference between coconut butter and coconut oil?
Coconut oil is the pure fat extracted from the flesh, completely translucent once melted. Coconut butter is the whole flesh puréed: it contains the same fat, plus the fibre and the rest of the fruit. They are therefore not interchangeable by weight. The butter thickens and opacifies a preparation, the oil sets it without giving it body.
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