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Cheesecake with cashew nuts and raspberries

Friday 14 th June 2013

To make this cheesecake cashews nuts are used instead of cheese cream. I also used honey instead of syrup to make it suitable for the GAPS diet. Served quite cold, it is a delight for summer days.
I’ve been inspired by the recipe blog “Penniless Parenting”

gluten-free, dairy-free, eggs-free, Full GAPS diet, raw


 

Ingredients (for a small cake):

100 gr. walnuts or sunflower seeds
10 dates
400 gr. plain cashews nuts
1 lemon juice
one pinch of ground vanilla bean
80 gr. coconut oil desodorized
200 ml. honey
150 gr. raspberries or strawberries

Instructions:

  1. Soak dates for some hours and soak cashews overnight.
  2. Blend up dates and nuts or seeds and mix them.
  3. Press them into the bottom of a pie pan.
  4. In order to get this into shape most easily, first make the mixture, and then sprinkle some more ground nuts on the mixture if it is sticking to your fingers when you're trying to press it into place.
  5. Clean the soaked cashews and blend them with the lemon juice and coconut oil and when that's blended as much as you can, add the honey and blend some more. Then add the vanilla.
  6. Pour half the mixture into the pie crust.  If you're not adding fruit, just pour the whole thing in at once.
  7. Blend up the strawberries or raspberries with the rest of the mixture and pour into the pie.
  8. Freeze for an hour or two minimum.
  9. Remove from pie pan. Defrost for 10-15 minutes before serving.

 


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