Raw "sneaky veggie" Cheesecake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196.5
- Total Fat: 16.0 g
- Cholesterol: 0.0 mg
- Sodium: 79.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.0 g
- Protein: 5.9 g
View full nutritional breakdown of Raw "sneaky veggie" Cheesecake calories by ingredient
Introduction
This is from the 'Chocolate Covered Kattie' Blog. Here is the link to the receipe... http://chocolatecoveredkatie.com/faq/veganism/ccv-in-a-box/test/door-1/behind-th
e-couch/raw-sneaky-veggie-cheesecake/ This is from the 'Chocolate Covered Kattie' Blog. Here is the link to the receipe... http://chocolatecoveredkatie.com/faq/vegan
ism/ccv-in-a-box/test/door-1/behind-th
e-couch/raw-sneaky-veggie-cheesecake/
Number of Servings: 4
Ingredients
-
• 1/2 cup cashew butter, such as Artisana (about 110g)
• Heaping 1/2 cup raw zucchini (80g)
• Heaping 1/8 tsp salt
• Scant 2T lemon juice (20g)
• 1/2 T water (10g)
• 1/2 tsp pure vanilla extract
• Sweetener: I use 8 vanilla drops for me (almost 1/8 tsp), or 20ish for others. If you use a liquid sweetener, omit the water.
Directions
Add all the ingredients together and blend very well.
If you’re using a Magic Bullet, you might want to blend the zucchini a little, first, so it doesn’t stay chunky. Transfer your mixture to a pie-crust or cheesecake mold (I actually use an empty soy cream- cheese container) and freeze. Thaw before eating. This makes a mini cheesecake. For a true-sized cheesecake, double or triple the recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user JAISAN1.
If you’re using a Magic Bullet, you might want to blend the zucchini a little, first, so it doesn’t stay chunky. Transfer your mixture to a pie-crust or cheesecake mold (I actually use an empty soy cream- cheese container) and freeze. Thaw before eating. This makes a mini cheesecake. For a true-sized cheesecake, double or triple the recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user JAISAN1.