"This "cheesecake" is raw (no cooking needed), dairy free and gluten free. It's called cheesecake because that is what it represents, and the cashews give it the creaminess. Ground almonds (almond meal/flour) make the velvety base - quite French like! For cheesecake lovers this is not just a healthier alternative, but is also delicious and deeply fulfilling. It is loaded with antioxidants, vitamins, nutrients and protein. This cheesecake is an example of us having our dessert AND eating it too! It can provide our body with so much nutrition. If you can get nutrition from all of your desserts you are doing it right! This recipe is in the new Earth Diet book that comes out in October! Enjoy." Liana Cherry Cheesecake Total time: 3 hours to soak nuts, 25 minutes preparation, 4 hours freezing Serves: 16 slices Ingredients: For the base: 4 cups almond meal 5 tablespoons maple syrup (or raw honey) Dash of salt For the cheesecake filling: 1/4 cup lemon juice (approx 1 large lemons) 1 1/2 cups cashews, soaked in water for 3 hours 1/4 cup plus 2 tablespoons maple syrup (or raw honey) 1/4 cup plus 2 tablespoons cup coconut oil 1/2 tablespoon pure vanilla extract Pinch salt For the cherry cheesecake filling (top layer): 2 cups pitted cherries 1/4 cup lemon juice (approx 1 large lemons) 1 1/2 cups cashews, soaked in water for 3 hours 1/4 cup plus 2 tablespoons maple syrup (or raw honey) 1/4 cup plus 2 tablespoons cup coconut oil 1/2 tablespoon pure vanilla extract Pinch salt Action: 1. Make the base. In a bowl, combine the almond meal, maple syrup and salt. The mixture should be dry, but moist enough to hold together. If the mixture is not sticking together add a little water. Turn the base mixture into a deep pie dish (2 1/2 quarts) and press evenly to cover the bottom and sides of dish. Set aside. 2. Make the cheesecake filling, put all the ingredients in a powerful blender and blend filling is very smooth and light in texture. There should be no chunks at all. Pour the filling into prepared crust. Set in the freezer and then make the cheery cheesecake layer. 3. Make the cherry cheesecake filling, put all the ingredients in a powerful blender and blend filling is very smooth and light in texture. Pour on top of the first layer! Garnish the top with chopped cherries if you like! 4. Freeze for 4 hours. Once set, cut into slices and serve. Keep in the fridge or freezer! Tips:
6 Comments
TED TEAM
4/8/2014 04:28:47 am
Hey Jacky!
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Trish
4/7/2014 07:54:27 am
What form is the Coconut oil? Solid or liquid?
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TED TEAM
4/8/2014 04:08:47 am
You don't have to melt it into a liquid, but the softer it is, the easier it will be to blend into a smooth consistency. :)
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Shari
4/7/2014 10:38:02 am
These recipes are awesome! Why don't you have a print friendly option?
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TED TEAM
4/8/2014 04:09:24 am
Hey Shari,
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