Vanilla Raspberry Cheesecake (GF/V)
I always carry a knife in my purse. You know. In case of cheesecake or something.
Have you every tried making cashew cheesecake? I know it may look daunting but it's SO easy and delicious ! I was actually quite surprised at the results. It also needed minimal ingredients which I love because too many recipes call for long lists of complicated and expensive ingredients and procedures. Not this guy!
Packed with healthy fats, fiber, and low sugar (you can also make a sugar free option) it will satisfy you without all the nasties!
Come on, give it a go. You won't regret it ;)
Ingredients (makes about 8 servings)
-1 tbsp coconut oil
1 cup raw walnuts
Pinch of himalyan salt
6 deglet noor dates
-3 tsps vanilla extract
-1/2 can organic coconut milk or cream
- Handful of raspberries
-1 tsp maple syrup (can sub for stevia or monkfruit sweetener)
- 1 cup raw cashews
1. Blend all base ingredients in a food processor then flatten out in pan with parchment paper.
3. While the base is freezing, blend all filling ingredients until smooth. Pour mixture over the base in pan.
4. Freeze for at least an hour.
5. When ready for consumption let the cheesecake defrost in the fridge for at least 30 minutes before you consume.