Almost raw gooey lemon cheesecake pudding – dairy and gluten free


I’ve been dying to create something new with my lemon curd for a while now. I’m a massive fan of lemon meringue pie so I was thinking along the lines of a healthy meringue pie but wanted something more “puddingy”.  So I decided to create a cheesecake-inspired layered pud instead and lo and behold this squishy, goey, sweet, lemony jar of goodness was created!

Not only do these taste heavenly but they’re full of goodness and I think they look pretty cool too! They’d make fab individual desserts for a dinner or lunch party.

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It passed the test of my chief taster and lemon curd fiend Colette and even managed to please my friend Dee who’s a self-confessed full fat, full sugar cheesecake addict!

Here’s the proof – Colette savouring the lemony goodness 😉

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There are three parts to this pud: the base, the filling and the topping. It does require a little preparation in advance (for the filling and topping) but it’s super quick to put together after that.

Now depending how much you want to make you can adjust the quantities below. I tend to make big batches of all 3 components and then put together a few puds but also eat the various components on their own too! It will also depend how large your pud containers are. All of these components can be made in advance – the curd will last several weeks in the fridge, the base will be fine for 1-2 weeks and the topping will last a week in the fridge. So you can always prepare all the bits a few days in advance and then pop it all together on the day! The puds themselves will last a good few days in the fridge (if you can resist eating them!).

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For the topping:

You will be making a cashew cream (basic recipe here) – for this one though I leave out the sweetener. So you will need:

1-2 cups raw Cashews (depends how much you want to make)

Water (enough to cover them and then another cup or so)

(You will also need a few tbsp of lemon curd for the final construction)

First things first soak the cashews overnight (or for as long as you can) in water (so that they are well covered).

Drain and rinse them and then pop them in to the blender. Start by adding about half as much water as cashews to the blender and give it a blitz. Continue adding water until the cashews are smooth and you have the consistence of cream that you want – less water, thicker cream! You want it quite thick for this recipe. At this point you can pop it in the fridge while you do other bits.

For the filling:
You will need to make a batch of curd for the filling! I always have a jar in my fridge (I get palpitations when I start to run low 😉 ) so this is always on standby for me. The recipe has been posted before (here) but here it is again for ease.

You will need:

1 1/4 cups of Lemon juice (I used 6 very large lemons)

Zest of half of the lemons used (freeze the rest of the zest for use later)

1/2 cup of Cold water

1 3/4 cups unrefined raw Sugar (adjust to taste)

5 tbsp Cornflour (corn starch)

2 tbsp non-dairy margarine

6 tbsp Almond milk (you could also use soya or coconut milk)

Juice and zest your lemons. You only need the zest from half of the lemons but it’s worth zesting them all and keeping the remaining zest in the freezer to use in other recipes later.

Place the lemon juice and water in a cold saucepan. Add the cornstarch and whisk to dissolve. Add the sugar and turn on the heat. Continue to whisk as you bring the mixture to a boil slowly. Once boiling allow it to boil gently for one minute without stirring.

Add the rest of the ingredients, whisking the whole time, and cook for 3 minutes.  Have a little taste – if it’s not sweet enough for you then stir in some more sugar. Remove from the heat, pour into a bowl or jars and allow to cool. Place in the fridge once cooled.

For the base:

You can adjust the quantities and types of fruit and nut to taste or depending on what you have to hand. You want to end up with a sticky consistency though so the dates are important. I used:

1/2 cup raw Cashews

1/2 cup raw Almonds

1/4 cup of Pecans

1/4 cup Raisins

1/3 cup of dates (if using dried dates then soak in warm water for 5-10 mins, keep the water to one side once soaked)

A good pinch or two of Lemon zest

Pop all of this lot into a food processor and pulse until blended and well combined. It will come together to form a sticky dough. If it’s not sticky enough add some more fruit and a little of the water from the dates. If it’s too sticky you can add some more nuts. Adjust the amount of lemon zest to taste.

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Construction of the pud!

You will need some jars, glasses, ramekins, or whatever you fancy serving this in.

First take a few spoonfuls of the base mixture and press well into the base of your chosen jar. I like to have a depth of 2-3 cm, but obviously you can add more or less as you like.

Then add a generous layer of lemon curd – this curd is beautifully tart so you don’t need a huge amount – I used about 1-2 cm.

Finally take your topping and stir 2 – 4 tbsp lemon curd through it (adjust to taste) and then layer on the top – as thick as you want!

Finish with some lemon zest. Keep in the fridge until you’re ready to devour it!

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You can even supersize this and make a massive one – for sharing… (Or not 😉 )

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Peanut butter fruit and nut brownies – dairy and gluten free


Two very exciting things happened recently…Firstly I was given this beautiful pot full of scrummy raisins from my friend Dee 🙂 and secondly I finally found some PB2 powdered peanut butter!

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The raisins… well that’s a long (somewhat amusing) story which I won’t go in to here, but needless to say they were very gratefully received :). Now PB2….What on earth is that and why would I be so excited to find it? Well for a start it’s a powdered peanut butter which means it’s a great way to get peanut butter in to your baking (if you want to.. which I do!). As an added bonus it has 85% less calories from fat compared to traditional peanut butter, but it isn’t full of rubbish. It’s all natural, slow roasted peanuts which are then pressed to remove the fat and oil. It comes as natural and chocolate (yum!) and you can either just add water to make it in to a butter to use as you would normal peanut butter…. or you can use it as a powder in bakes and shakes!

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So these two wonderful things were just crying out to be combined into something yummy…. and here it is! Peanut butter fruit and nut brownies! A great way to have a healthy treat with a little bit of a protein boost too!

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You can change the fruit and add different nuts if you like but I wanted to really give that peanut punch so I stuck with peanuts! You can also use peanut butter if you don’t have PB2 but it will change the consistency so I suggest you go a little lighter on the oil.

You will need:

1/4 cup Rice flour

1/2 cup Ground almonds

1 cup unrefined Raw sugar (golden caster sugar, coconut sugar etc)

1/2 cup almond oil (or coconut oil)

1/4 cup raw Cacoa powder

4 heaped tbsp PB2 (if you don’t have this you can use normal peanut butter – 2 – 3 tbsp)

2 tbsp chia seeds soaked in 6 tbsp water

1/2 tsp Himalayan rock salt

1/4 tsp Bicarbonate of soda

1 tsp Vanilla extract

100g dried Raisins

50g dried Cherries

Handful of natural roasted Peanuts (halved or chopped)

For topping

2 – 3 tbsp PB2 original

1 – 2 tbsp PB2 chocolate

a little Water

Preheat the oven to 170C and grease a 20 x 20cm square baking pan with parchment paper.

Mix the ground almonds, flour, cacao powder,PB2, sugar, salt and bicarbonate of soda together in a large mixing bowl. In a separate bowl soak the chia seeds in the water. Once the chia seeds have absorbed all the water add them to the mix along with the vanilla extract, and oil. Whisk together using a hand mixer until well mixed. It should be thick and glossy when mixed. Have a taste – if you want a bit more peanutty flavour you can add a little more PB2 now but mix it in really well.

Stir in the peanuts, raisins and cherries (cut them in half if they are large). Pour in to the baking tin and place in the oven for 25 – 30 mins until a skewer inserted in the middle comes out clean.

Cool on a wire rack

Then prepare the topping. In separate bowls mix the original PB2 and chocolate PB2 with water. Add a little water at a time – you want a runny consistency but not too runny.  Drizzle the original one over the brownie, then the chocolate one. Pop in the fridge to set  – or just eat straight away!

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