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.