This vegan, paleo-compliant cheesecake contains cashews, a nutritional powerhouse, with the natural sweetness of raspberry and maple syrup.
Ingredients (makes about 8 servings):
1 tbsp coconut oil 1 cup raw walnuts Pinch of Himalayan salt 6 deglet noor dates
3 tsp vanilla extract 1/2 can organic coconut milk or cream Handful of raspberries 1 tsp maple syrup (can sub for stevia or monkfruit sweetener) 1 cup raw cashews
1. Blend all base ingredients in a food processor then flatten out in pan with parchment paper. 2. Freeze. 3. While the base is freezing, blend all filling ingredients until smooth. Pour mixture over the base in pan. 4. Freeze for at least an hour. 5. When ready for consumption let the cheesecake defrost in the fridge for at least 30 minutes before you consume. 6. Demolish.
Hi, I’m Laurence! I’m a certified holistic nutritionist based in Vancouver, Canada. Belgian born and having lived in five countries, I am a travel addict as well as a lover of all things health and wellness. Through my own health struggles, I have found my passion for nutrition and helping others reach their health goals without deprivation or restriction. I aspire to motivate and empower women to take control of their health and learn the tools they need in order to strive physically, emotionally, and spiritually. Check out my website and follow me on Instagram.