Ingredients
- Crust
- 4 cups almond meal
- 5 Tbsp. maple syrup (or, for non-vegan version, raw honey)
- Cheesecake filling
- 3 cups cashews, soaked in water for 3 hours
- 1/2 cup lemon juice (approx 2 large lemons)
- 3/4 cup maple syrup (or, for non-vegan version, raw honey)
- 3/4 cup coconut oil
- 1 Tbsp. pure vanilla extract
- 1/8 tsp. salt
Preparation
Step 1
Directions
1.To prepare crust, in large bowl, combine almond meal and maple syrup or raw honey. Mix together until moist. Press into 2-1/2-quart pie plate, evenly covering bottom and sides.
2.To prepare filling, in blender, combine all filling ingredients. Blend mixture until smooth and light, then pour into crust.
3.Freeze cheesecake for four hours before slicing and serving.
Earth Diet tips:
•Soaking nuts isn’t necessary, but it makes them easier to blend and creates a creamier filling.
•Try using walnuts or macadamia nuts for a crust with crunchier texture.
•This cheesecake is ready to eat as soon as its assembled (it will be soft and lush)—freezing it just helps it to set and makes it firmer.
•For fewer servings, simply halve the recipe. You can also try making mini cheesecakes!
•Cheesecake can be stored for 8 weeks in the freezer or 4 weeks in the refrigerator (if it lasts that long!).
Nutrition info: 368 calories, 28 grams fat, 23 grams fiber, 7 grams protein