Cashews are a wonderful source of protein, dietary fibre, zinc, magnesium and healthy unsaturated fats. Having a protein- and fibre-rich meal is the perfect way to keep blood-sugar levels balanced and sugar cravings at bay.
Makes: 1 cheesecake
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Servings
1 cheesecake
Prep time
Cook time
Recipe
Ingredients
- Base
- ½ cup whole almonds
- ¼ cup desiccated coconut
- ¾ cup medjool dates, pitted
-
- Filling
- 2 cups raw cashew nuts, soaked overnight
- 2 tbsp melted coconut oil
- ¾ cup coconut milk
- 3 tbsp maple syrup
- 1 tsp vanilla bean paste
- Juice 1 lemon
- ¾ cup raspberries
- ¾ cup fresh blueberries
- Fresh berries, flaked almonds, coconut flakes, mint or raspberry coulis, to serve
Method
- Place almonds, coconut and dates in food processor, then pulse until well combined, with some small pieces of almond through it.
- Press date mixture into cheesecake tin lined with baking paper. Then place base in freezer while making filling.
- In food processor, place drained cashews, coconut oil, coconut milk, maple syrup, vanilla bean paste and lemon juice, and blend to smooth and creamy consistency.
- Pour half of mixture over base, spreading evenly.
- Place raspberries evenly over filling, pressing into mixture.
- Add blueberries to food processor and blend with remaining filling mixture.
- Pour blueberry filling over raspberry layer then place in freezer for 3 hours. Take cheesecake out of freezer 20 mins before serving.
- Serve topped with fresh berries, almonds, coconut flakes and mint or make raspberry coulis to drizzle over top.
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