Delicious Dairy Free Cheescake​

 
 
 

For those who know me they know that I have a very big sweet, well I guess I had a very big sweet tooth until I found out that I had a food sensitivity to sugar and gluten. Needless to say, I was heartbroken.

But thanks to great alternatives such as coconut sugar, maple syrup and cashew, all is not lost and I can enjoy these AHMAZING cheesecakes.

Now I first discovered the greatness of cashews when I was in LA and ate at Café Gratitude, a delicious plant-based restaurant that makes you feel oh so good both inside and out!

I knew then that I had to try the cashew craze. Of course, I would first turn to a sweet!

My love for cashews has now grown exponentially as these little morsels of goodness were the perfect balance of sweet. Also, we know that nuts are good for us cashews, in particular, are high in magnesium, copper, zinc iron and antioxidants, which are all important in ensuring that our body is functioning in the best way possible.

 
 
 
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Ingredients

  • Filling*

  • 1½ cups raw cashews, soaked*

  • 1 large lemon, juiced

  • ⅓ cup coconut oil, melted

  • ½ cup + 2 Tbsp full-fat coconut milk

  • ½ cup maple syrup

  • Crust

  • 1 cup packed pitted dates*

  • 1 cup raw walnuts

  • Toppings

  • 2 tbsp Peanut Butter

  • ¼ cup Frozen blueberries

  • 2 tbsp of shredded coconut

Instructions

  1. , Add dates to food processor and blend to form small bits. Take out of food processor and set aside

  2. Put walnuts into food processor and blend until it fine.

  3. Add the dates to the walnuts and blend together. Make sure that all the walnuts and the dates form a sticky consistency that holds together

  4. Grease a muffin tray. Scoop 1 tbsp of the crust into the pan pressing down firmly. Set aside in the freezer to chill

  5. Add all the filling ingredients to a high power blender, I use a Vitamix but as long as your blender has a puree and liquefy button you are good to go. Blend for amount 1 minute and you are left with a silky smooth mixture

  6. Divide the filling mixture into the muffin tray. Freeze for 4-6 hours until hard

  7. Once set remove and add toppings. I melted the peanut butter and drizzled 3-it on top.

Notes

*Soak cashews with hot water for an hour and then use as per the instructions

*Recipe inspired and adapted by the minimalist baker http://minimalistbaker.com/7-ingredient-vegan-cheesecakes/


Let me know what you think about cashews and which are your favorite ways to use them, leave a comment below!

xx,

S

 
 
 
Sade Thomasos1 Comment