This cheesecake is gluten, dairy and refined sugar free and is suitable for both paleo and vegan lifestyles. The recipe is quite easy to make and will be a hit with your family and friends.
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Ingredients
- 1 cup raw almonds
- 1 cup desiccated coconut
- 3/4 cup coconut cream
- 1/2 cup honey
- 11/2 cups raw cahsews soaked in water ans then drained
- 1/2 cup virgin coconut oil, liquid
- 1 tbsp matcha (green tea powder)
- 6 dried dates soaked in water for 10 minutes
Ingredients
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Instructions
- In a food processor with an "S" blade, process the almonds and desiccated coconut together until it reaches a fine breadcrumb-like consistency.
- Add the dates and process a little more.
- If the mixture is not coming together, add 1-2 teaspoons of water and process until the mixture starts to become sticky. You can test this by pressing the mix against the side of the food processor bowl.
- Press the mixture firmly into the bottom of a 22cm springform tin. Using the back of a dessert spoon, smooth it down until it's nice and even.
- In a high speed blender (or food processor), blend the coconut cream, honey, cashews and coconut oil until silky smooth.
- Add the matcha powder and blend again briefly until combined.
- Pour into the springform tin, cover and freeze for 2 hours or until set.
- Remove from freezer for 15-20 minutes prior to eating.
Recipe Notes
credit:http://becommingness.com
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