VEGAN & SUGAR FREE CHEESECAKE!
You heard right…
This cheesecake is 100% gluten, dairy, refined sugar free, raw, vegan and paleo approved !
And the best part? It’s easy to make and tastes AMAZING.
I’ve been on an elimination diet for the past 6 weeks due to medical issues which has been the biggest test on my willpower and patience in a long time..
However, I’ve been determined to not let it get in the way of still being able to enjoy the many pleasures in life by finding replacements to the many NO-GOs food wise.
And so, we have the trusty vegan/dairy free cashew nut based cheesecake with a modified twist to boost protein & good fat content. Furthermore, keeping sugar content as low as possible but still maintaining maximum flavour & delight. 😏
Save yourself a few of those post summer depression, back-to-normality calories by using all natural & wholesome ingredients for your Sunday afternoon baking session. 🍰
It takes 15 minutes tops to prepare and 2 hours to set + icing time afterwards if desired!
An easy, creative, healthy & fun recipe which is too good to pass up on!
Ingredients:
“Biscuit” base:
125g walnuts
2 tbsp. coconut oil
75g cashew nuts (soaked overnight)
2 tbsp. cocoa powder
100g desiccated coconut
1/2 tbsp. acacia honey
Pinch of salt
Creamy “cheese”cake filling:
125g cashew nuts (soaked overnight)
5 tbsp. coconut oil
250ml coconut milk
2 tsp. vanilla extract
2 tbsp. acacia honey
Chocolate topping:
3 tbsp. coconut oil
50g cocoa powder
1/2-1 tbsp. acacia honey
2 tbsp. nut butter – (I used Meridian’s Coconut & Peanut butter)
Steps:
1. Line a 23cm/9″ cake tin with baking paper or grease with coconut oil.
2. Place all the ingredients for the “biscuit” base in a food processor or high powered blender and blitz up! (Get 5% off Vidya Ayurveda’s top of the range blenders and all other products with code: TORIZEN5)
3. Spread the mix into your cake tin & quickly place in the freezer to begin hardening while you continue onto step 4.
4. Place all the ingredients for the creamy “cheese”cake filling in your food processor or high powered blender and blitz up!
5. Take your cake tin out the freezer and smooth your fondanty “cheese”cake filling on top of the base.
6. Put cake tin back in the freezer and leave to set for 2 hours.
7. Place all the ingredients for the chocolate topping in your food processor or high powered blender and blitz up! – (You may need to add a tiny bit of water to help with blending if using a blender)
8. Take cake out of the freezer and then out of the tin and decorate. Drizzle chocolate icing in whichever way you like! The icing should solidify almost instantly due to the frozen consistency of the cake.
9. Serve up & enjoy 👅
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~ Namaste friends 😌
Tori xoxo
