Best Raw Cheesecake
- Number of Servings: 1
Ingredients
1 cup, chopped Walnuts 8 tbsp Shredded Coconut Unsweetened (Bob's Red Mill) 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 tbsp Coconut Oil 4 tbsp Maple Syrup 1 tsp Vanilla Extract 2 cup, halves and whole Cashew Nuts, dry roasted 8 tbsp Coconut Oil 12 tbsp Maple Syrup 2 fl oz Lemon Juice 1 cup Raspberries
In a food processor mix: 1 cupwalnuts, 1/2 cup shredded coconuts, 1/2 cup almond flour, 1 tbsp coconut oil & 1/4 cup maple syrup,1 tsps vanilla extract & a pinch of salt then press in a lined square baking dish. Freeze for an hour
Make the white cream layer: in a food processor mix:2 cups cashews ( soaked overnight ) , 1/2 cupcoconut oil, 3/4 maple syrup, juice of 1 large lemon , 1 can coconut cream ( chilled & scoop white part only ) and pour half white cream on top of base. Freeze for an hour.
Mix the other half of white cream with 1 cup raspberries to make a pink layer and pour on top of white layer and freeze for 2 hrs
Serving Size: Makes 16 squares
Number of Servings: 1
Recipe submitted by SparkPeople user LEXI381.
Make the white cream layer: in a food processor mix:2 cups cashews ( soaked overnight ) , 1/2 cupcoconut oil, 3/4 maple syrup, juice of 1 large lemon , 1 can coconut cream ( chilled & scoop white part only ) and pour half white cream on top of base. Freeze for an hour.
Mix the other half of white cream with 1 cup raspberries to make a pink layer and pour on top of white layer and freeze for 2 hrs
Serving Size: Makes 16 squares
Number of Servings: 1
Recipe submitted by SparkPeople user LEXI381.
Nutritional Info Amount Per Serving
- Calories: 4,920.4
- Total Fat: 385.4 g
- Cholesterol: 0.0 mg
- Sodium: 89.5 mg
- Total Carbs: 363.5 g
- Dietary Fiber: 36.2 g
- Protein: 76.2 g
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