Raw Citrus Cheesecake (dairy free, sugar free)

cashew cheesecake

I love raw food desserts, but don't so much love how much 'inherent' sugar is in them - loads and loads of dates and maple syrup.

This version is made with erythritol (fermented sugar which has no calories and has minimal, if any affect on blood sugar). 

On the other hand, just 2 dates have 36 grams of carbs for a total of 9 tsp sugar! Most raw food recipes use much, much more than 2 dates, so they are extremely unnaturally high in carbs - and that's not even counting the maple syrup!

How to do it:

First 'grease' a 4 x 8 inch square pan or springform pan with coconut oil or MCT oil.

1/2 cup almonds or almond meal
1/2 cup walnuts
1/4 cup powdered erythritol
1/4 tsp unrefined sea salt
1/4 cup melted coconut oil

Blend in a food processor and then press into bottom of pan as the crust (blend the nuts by themselves first into a granola texture, add the salt and erythritol and then pulse - next slowly pour in the melted oil. Do not over-mix or it will turn into a sweetened nut butter).

2 cups cashews (soaked 4 hours or more)
1/2 cup coconut cream (the thick part of canned coconut - if your brand is runny, you will have to refrigerate first so that it separates and hardens).
1/4 cup powdered erythritol
1/4 coconut oil melted
the rind of 1 or 2 citrus fruits (you can put in the filling or sprinkle on top after)

Blend in a food processor until smooth and spread over the crust.

Refrigerate until firm.


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