Just because I love to please everyone, this ‘cheezecake’ recipe has no processed sticky cream cheese – perfect for anyone who is cutting down on their dairy intake. It is beautifully dense and creamy, full of protein, good fats and a whole lotta caramelly super powders to provide vitamins, iron and magnesium. It’s essentially medicine for the mind and body, so yes, you can have slice or two…guilt-free.
SERVES: Makes 3 mini cheesecakes, or six big slices
- 1/8 cup almonds
- 1/4 cup cashews
- 2 tablespoons rolled oats
- 1/2 cup desiccated coconut
- 1/2 cup Medjool dates
- 1 tbs coconut nectar
- 1/2 cup of cashews, soaked overnight
- 1/2 cup plain Greek yoghurt
- 1/4 cup shredded coconut
- 1/4 cup coconut oil
- 1/4 cup Natvia (or sweetener of choice)
- 3/4 cup filtered water
- 1 tsp pure vanilla extract
- 1/2 tbsp lecithin granules
- 2 tsp maca powder
- 2 tsp lucuma powder
- 2 tsp mesquite powder
- Pinch of salt
- 5 large Medjool dates, soaked (water reserved)
- 1/2 tsp maca powder
- 1/2 tsp lucuma powder
- 1/2 tsp mesquite powder
- 1/2 tbs tahini
- Pinch of salt
- Process nuts, coconut and oats in a food processor until texture of fine crumbs.
- Add dates, nectar and coconut oil until base reaches desired consistency (should bind to itself when pressed together between your fingers).
- Press into a small cake tin or three mini loose-bottomed tins.
- Combine all ingredients for the filling in a blender on high speed until smooth.
- Pour on top of the base and tap tin onto a hard surface to get rid of any air bubbles.
- Set in the fridge overnight or in the freezer for at least 4 hours.
- If serving from the freezer let cake sit at room temperature for 15 minutes before plating.
- Just before serving, throw all ingredients for the caramel sauce in a blender, adding the reserved date water a little at a time until the desired consistency is reached. Blend on high speed until smooth, then spoon over the cheesecakes, and serve.
Top with a little bee pollen or maple flakes to make them pretty!