No Guilt Cookies N'Cream Cheesecake

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Okay I did a thing… and it’s called cookies n’ cream cheesecake.


This is a prime example of a recipe that is DELICIOUS and very low on the time and money meter.


Which I think we can all be excited about.


Vegan, gluten-free, low sugar... no guilt needed here, and no need for 47 ingredients and 4.6 hours prep time either...I got you!

I love using whole food ingredients to recreate a childhood favourite. And for PCOS , hormonal imbalances, or unstable blood sugar this is a treat you can eat without going on a rollercoaster ride…


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Ingredients


Base:
1 cup walnuts
4 deglet noor dates
Pinch of himalyan salt

Middle:
1 cup soaked cashews
1/2 cup coconut cream
1 tsp vanilla extract
Optional to add sweetener such as maple syrup or monk fruit


Toppings:
2 tbsps @nuitnutrition almond butter (or you can also opt for peanut butter)
2 tbsps of crumbled dark chocolate


Instructions 


Pulse base ingredients in a food processor until smooth. Should have a sticky consistency. Form into a big ball and flatten onto a tray evenly to form a circle. Place in the freezer. Pulse all cream ingredients until smooth. Add more coconut cream if too chunky. Add the cream on top of the base then store in freezer for 30 minutes. Then add the toppings and store in the freezer, store in the fridge atleast 30 minutes before consumption. 

Laurence Annez