100% Fruit Cheesecake (Raw & Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 131.3
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 1.6 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.3 g
- Protein: 3.2 g
View full nutritional breakdown of 100% Fruit Cheesecake (Raw & Gluten Free) calories by ingredient
Introduction
A nut-free, raw-foods cheesecake filling. Easily made completely nut free with your own nut-free crust recipe! I've chosen to leave the crust completely out. A nut-free, raw-foods cheesecake filling. Easily made completely nut free with your own nut-free crust recipe! I've chosen to leave the crust completely out.Number of Servings: 12
Ingredients
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FILLING:
2/3 teaspoon of nutmeg
1 vanilla pod
5 bananas, chopped thinly and frozen for at least 12 hours
4 kumquats
1 large mango
TOPPING:
1 cup whole almonds
1 tbsp orange zest
sprinkle nutmeg
Directions
In a food processor, pulse almonds, orange zest, and a sprinkle of nutmeg to chop and combine. Remove from processor and set aside.
Clean the food processor out and place the chopped frozen banana. Halve the kumquats and remove the middles, add the skins to the processor. Slit the vanilla pod and scrape the seeds into the processor. Slice the cheeks off the mango, and skin them, add those to the food processor. Add most of the of the nutmeg. Add a couple of chopped dates if you like, too. Process for several minutes, until the whole mixture turns to white fluff. Don't be tempted to process this for less time, but do stop for a minute if your machine gets hot. It needs to go white and fluffly. Scrape it down every now and then so everything gets processed.
Add this to a foil-lined springform pan. Smooth it all down so there's no trapped air, and it's level on top. Sprinkle on the crumbled almond mixture.
Put it in the freezer for at least an hour. Once ready to serve, turn out the cake by pushing the loose base out and up. Take the foil off and place on a serving plate.
Serves 10, 1 slice each.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Clean the food processor out and place the chopped frozen banana. Halve the kumquats and remove the middles, add the skins to the processor. Slit the vanilla pod and scrape the seeds into the processor. Slice the cheeks off the mango, and skin them, add those to the food processor. Add most of the of the nutmeg. Add a couple of chopped dates if you like, too. Process for several minutes, until the whole mixture turns to white fluff. Don't be tempted to process this for less time, but do stop for a minute if your machine gets hot. It needs to go white and fluffly. Scrape it down every now and then so everything gets processed.
Add this to a foil-lined springform pan. Smooth it all down so there's no trapped air, and it's level on top. Sprinkle on the crumbled almond mixture.
Put it in the freezer for at least an hour. Once ready to serve, turn out the cake by pushing the loose base out and up. Take the foil off and place on a serving plate.
Serves 10, 1 slice each.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Member Ratings For This Recipe
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