This cheesecake has no refined sugar and obviously no diary products. Also the curst is gluten free which is great from those who are on a gluten free diet. I’m not. But having a gluten free dessert is not bad at all.

If I haven’t tempted you enough yet. Let me say that this cake is easy to make and almost fool proof. So what are you waiting for? Give it a go and you won’t regret it.

A detailed video recipe in English is here:

Ingredients:

For the crust:

• 1/2 cup almonds
• 1/2 cup walnuts
• 7 pitted dates
• 2 tbs coconut oil
• dash of salt

For the filling:

• 2 1/2 cup soaked raw cashews
• 1/2 cup coconut milk
• 1/4 cup coconut oil
• 1/2 cup maple syrup
• 2 tbs lemon juice
• zest of 1 lemon
• 1 tbs vanilla essence
• 1 cup frozen blueberries

Tips:

• Make sure all the nuts you are using are not salted or toasted
• The cashews need to be soaked for at least 4 hours and preferably overnight to make sure you’ll get the creamy texture at the end.
• You can adjust how many dates you are using depending on the variety and size of them. I used medium sized ones.
• You can adjust how much maple syrup you want to add depending on how sweet you like it.
• You can use fresh berries if you want. But be mindful of its water content so as not to ruin the thickness of your filling.
• You can use other kind of berries if you wish to.
• The cheesecake should be placed in the freezer for at least 4 hours and preferably overnight so that it will firm nicely.
• You need to take the cheesecake out and leave it for half an hour at room temperature before serving it.
• You can serve the cake frozen, half frozen or even thawed.
• You can put the remaining cake back in the freezer or in the fridge if you don’t want a frozen texture.

If you love chocolate or sweets but you have gluten intolerance then don’t look any further. This recipe is perfect for you.

to know how to make it just watch the video:

Ingredients:

• 2/3 cups almond mill
• 3/4 cups sugar
• 3 tbsp sifted cocoa powder
• 1/2 tsp salt
• 115 grams butter cubed
• 1 tsp vanilla extract
• 100 grams dark chocolate
• 3 eggs
• 1/3 cup almonds slivers.

Tips:

• You can make your own almond mill by grounded almonds in a food process until they are fine powder.
• When you melt the chocolate and butter make sure that your bowl don’t touch the surface of the simmering water underneath.
• It is preferred to use dark chocolate to get the intense taste of chocolate but you can use milk chocolate if that’s all you got and you can add more cocoa powder to the recipe.
• Before adding the eggs make sure your chocolate mix isn’t too hot to avoid the eggs curdling.
• Bake the brownies in a preheated oven at 180 C for 20-25 mins or until a skewer comes out clean when testing.
• Before you leave it to cool completely pass your knife around the edges to release the brownies and prevent its surface from breaking as it cools down.
• Make sure the brownies is completely cool before you cut it and serve it.