Wow I did not expect this recipe to turn out as good as it did. After a few tweaks here and there I’m really happy with it.
This creamy and sweet ‘cheesecake’ which ironically contains no cheese at all, is gluten free, dairy free and refined sugar free! The perfect dessert to share with friends and family – they’ll love it as much as I do!
It goes to show, that those of us living healthy lifestyles don’t live off lettuce leaves alone. I eat more sweet treats now than ever before, but because they’re healthy and nourishing for my body I can enjoy them without the guilt – it’s all about moderation, not deprivation.
- 3/4 cup of almonds and walnuts
- 1/2 cup of dates
- 1/2 cup of coconut shreds
- 1 large banana
- 1/4 cup of maple syrup or agave
- 1 cup of cashews that have been soaked overnight
- 1 & 1/2 tbs of coconut oil
- 1tsp of maca powder (optional)
- 1 cup of dates, pitted
- 3/4 cup of water
- 1/2 tsp of vanilla extract
- Line a cake tin with parchment paper
- Put all the ingredients in a food processor and mix.
- Once the mixture has combined together, place into the cake tin and press hard until the base is covered.
- Place the tin in the freezer, whilst you work on the filling
- Place the cashews into the food processor and mix.
- Gradually add the banana, agave, coconut oil and maca powder and continue to mix until thick and creamy
- Take the base out of the freezer and pour over the cheesecake mixture
- Place the tin back in the freezer to set for 2-3 hours
- In the food processor, add the dates, water, vanilla and mix on a high speed – Add additional water if needed
- Continue to blend until a thick consistency
- Take your frozen cheesecake out of the freezer and drizzle the caramel over the top. For an additional element soak walnuts in the caramel and allow them to harden.