Strawberry Tofu Ice Cream Cake with Fig and Poppy Base (Raw/Vegan/Gluten-Free) + The Best Way To Wash Your Veggies

Strawberry Tofu Cheesecake with Fig and Poppy Seed Base (Raw/ Vegan/ Gluten Free)

Strawberry Tofu Cheesecake with Fig and Poppy Seed Base (Raw/ Vegan/ Gluten Free)

Please don’t be put off by the sound of tofu in a dessert, it is a truly wonderful addition.  Vegans wouldn’t get very far without it!!!!  Tofu has a bad rep, this cake will change it all…..Tofu is a real hero and if bought organic, is a nutritional wonder to boot with a smooth as silk texture.

It really is amazing what you can do with a blender.  This is a light, refreshing take on a cheesecake, only frozen and with the added interest of being made with tofu.  It takes minutes to prepare and sits happily in the freezer.  This has to be one of the healthiest desserts we’ve made at the BHK with bags of strawberries and only a small amount of figs in the base.

Raw desserts are amazing, but some hide huge quantities of sugar, normally in the form of dried fruits (primarily dates).  It is natural sugar, but it is still sugar.  This dessert is lower in sugar than most, the strawberries go a long way to sweetening the cake.  Raw desserts are not always healthier than other desserts, its worth bearing in mind.

Silken tofu is a vegan staple for dessert, baking and all sort of textural fun.  Tofu is high in protein and is a wonderful vehicle for flavours, of course by itself it is bland, its like a blank canvas for a creative cook.  We have used it in cakes to substitute eggs and it does an admirable job.

The base of this cake goes all seedy.  We have found that going raw can cost alot more, a main contributor is nuts.  You can get through alot of them, especially when making desserts.  Instead of flour, you use cashews.  In fact, many of our staples ie rice, cous cous, pasta etc go out of the window on raw and are replaced by fruit and veg.  Certainly not a bad thing for the body, but it can hit you in the wallet/ purse/ piggy bank.  Seeds are the answer and almost equally as flavourful.  For a crunch base like this, they are perfect.  We have also been making butters with them and they are just as tasty as their nutty compadres.  Go seed!

8 REASONS TO LOVE STRAWBERRIES (EVEN MORE)

-  Big C, very big C.  Super packed with Vitamin C (8 strawbs =150% rda)

-  High in fibre (meaning that even though they are beautifully sweet, they have a low GI index)

-  Member of the rose family (how romantic!)

-  Virtually fat free (for those who think that matters. Fat doesn’t make you fat, to be covered in a later post.  Fat is actually very cool.)

-  Full of manganese=great for bones and growth.

-  They fight the big C (Cancer) with something called anthocyanin.

-  Some scientists have said that strawberries are actually anti-aging.

-  Super high in the vitamin B’s, which help metabolism.

Beauty Strawbssss!

Beauty Strawbssss!

CLEANING YOUR FRUIT AND VEG

We’d always recommend that you give strawberries a good wash.  They can attract all sorts of wonderful creep crawlies and dusty dirt.  Here are some top tips for cleaning fruit and vegetables, especially those bought in supermarkets (i.e. not particularly fresh and probably covered with chemicals and pesticides)  This makes a HUGE difference:

This cake is not made with an ice cream maker, so expect a few ice crystals if eaten frozen.  We find it best semi-thawed.  Take it out the freezer an hour before serving and it should soften up nicely.

Makes one large tart, enough for six slices.

The Bits

Topping: 1 punnet strawberries, 1 box silken tofu (350g), 2 tablespoons of sweetener of choice (we used a cane sugar syrup), 1 teaspoon vanilla extract, ½ cup of soaked cashews

Base: 1 cup of dried figs (soaked), ½ cup ground flaxseeds, ½ cup sunflower seeds, ¼ cup of pumpkin seeds, 2 tablespoons poppy seeds

Fresh from the freezer

Fresh from the freezer

Do It

Easy as pie (cake)!

Put all the filling bits in a blender and blend so that you get a thick double cream texture.

Put all the base ingredients into a blender and blend so you get a sticky clumpy mixture that can be rolled into balls.  This will take a few goes, make sure you scrape down the side to incorporate the chunks.

Press the base into a 9” dish circular tart dish lined with cling film.  Pour in the filling and pop in the freezer.  We decided to make two small fat ones, so we could eat one who cake between the two of us.  Some call this greed, we call this the good life!!!!!

Strawberry Tofu Ice Cream Cake

Strawberry Tofu Ice Cream Cake

Serve

Take it out of the freezer before service and it will have a soft scoop ice cream feel with a nice crunchy base.  You will no doubt have some strawberries or other berries lurking around your fruit bowl, this cake is great with them.

We Love It!

The closest we’ve come to a really healthy dessert that doesn’t taste healthy (you know what we mean here).  This is the perfect summer cooler and has a nice richness even though dairy has not entered the building.

Foodie Fact

(Yawn)  Where do you get your protein in a vegan diet? (Yawn again)  The question on the tip of most carnivores tongue could be simply answered with TOFU.   Tofu is an amazing plant based source of protein and is now readily available in most parts of the world.  It has no cholesterol, is low in fat and contains a similar amount of protein to dairy and meat.  Firm tofu is also high in calcium.  As I mentioned above, just make sure it’s organic and not GMO.

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Categories: Cakes, Desserts, Gluten-free, Raw Food, Recipes, Vegan | Tags: , , , , , , , , | 6 Comments

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6 thoughts on “Strawberry Tofu Ice Cream Cake with Fig and Poppy Base (Raw/Vegan/Gluten-Free) + The Best Way To Wash Your Veggies

  1. Yummy sounds delicious … And Love the tip about cleansing from pesticides :-)
    Namaste Lee :-)

    • Cheers Sue, you do get some alarming results when you wash your veg this way. They show their true colours! We have even found that many producers, supermarkets especially, use organic pesticides! Quite scary that lot. Peace and light from the green hills, lee and janex

  2. Love love LOVE the look of this! You could eat it for breakfast and feel virtuous :). I make my own organic soy milk and tofu and use my soy milk to make kefir that I use to culture other milks (coconut and almond) to make yoghurts etc. Nothing like learning to do it yourself (harnessed to the kefir babies that is ;) ) to give you back quality control.

    • Kefir is something I am moving towards like a moth to the moon, mainly because of you! peeeeaaccceeee (do you have a recipe posted for it?)

      • I got my kefir grains from a fellow peacenik blogger on the mainland. They were milk grains and I converted them using a mix of homemade organic soymilk and date paste. I didn’t want to use sugar so I decided to see if they would mind the date paste and now they are addicted to it! The results are effervescent, lively, and entirely addictive. Do you have kefir grains? I have some dried in the fridge if you would like some. Just let me know. I just got an amazing recipe from a good friend in the U.K. who is a wonderful baker. She baked a loaf of kefir date syrup bread using the kefir to create the preferment. It looks absolutely amazing! She used milk kefir but I can’t see that my kefir would be any less able to raise a loaf of bread. I am experimenting with other “sugars” for the kefir and have tried a mix of date and cooked apple and date and pumpkin so far. Both times the results were delicious. The sugars in the milk are what feed the yeasts on the kefir. With 60 known probiotics in kefir and with it being an amazingly complex symbiotic relationship between yeasts and beneficial bacteria and being able to culture your own non dairy cheezes and yoghurts with it, who wouldn’t want to keep a supply of kefir at hand? :) Can you guess I am it’s willing slave? ;)

  3. Pingback: Chestnut Mushroom and Sage Farrotto with Balsamic Figs and Tofu Feta (Vegan) | the beach house kitchen

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