I was recently posed with a recipe challenge for a birthday: this person has allergies/issues with gluten, eggs, and chocolate… and I needed to figure out dessert.
For those that are gluten-free, you know the following statement to be true: gluten-free recipes are often higher in eggs than conventional as they often contain coconut flour. Coconut flour is an incredibly dense flour and requires the revising of the whole recipe for it to work. So, I had to find something that didn’t have eggs, which more than likely meant no coconut flour.
I found a great almond-flour based tart crust from Deliciously Organic, but couldn’t do the cocoa ingredient. (Find the recipe here for her chocolate berry tart.) I used her recipe just for the crust, and it DOES have coconut flour in it, but no eggs! I modified it slightly – I omitted the cocoa powder, substituted rapadura for coconut sugar, used salted butter and reduced the salt to 1/4 tsp.
It came out beautifully – I couldn’t say better things about her crust recipe!
Now … what to do on that filling!
Back in the day, I used to regularly make cheesecake. Full of white sugar, sweetened condensed milk (let’s not go there, ok?), etc. Making a cheesecake filling that was egg-free and CLEAN, whole foods was tricky… but it can be done!
Here’s how it goes —
Deliciously Organic’s Tart Crust, prepared and cooled (or some other type of healthy crust!)
2 bars of organic cream cheese, softened to room temperature (I recommend this brand)
4 tablespoons of heavy cream
1 tablespoon of maple syrup
With a hand or stand mixer, whip the cream cheese on high speed until it starts to fluff look more like whipped cream.
Slowly add the heavy cream and maple syrup, with the mixer on medium speed.
Once the cream and syrup are completed incorporated, increase speed back to high.
The amount of time this takes will vary, but it needs to be whipped, not runny or stiff. I let this go for nearly five minutes. The consistency you’re looking for is something akin to conventional premade cake frosting.
Once its mixed and fluffy again, carefully plop spoonfuls onto the cooled crust.
With a rubber spatula or icing spatula, slowing and gently smooth cream cheese mixtzure over the tart. *THIS IS IMPORTANT: You need to work slowly and doing this too fast or rough will cause the crust to rip or crumble.
Once smoothed over, put the cheesecake tart in your refrigerator for at least 4 hours, the longer the better.
Right before serving, top with fresh fruit. (Don’t do this too far in advance as the juice will run all over the cake, and make a mushy mess.) The guest-of-honor loved it!
And enjoy! Guiltlessly!
(Yes. I know that’s not a word. But it works.)