Does your mouth begin to water looking at this easy cheesecake with berries? Well, you’re in for a treat! I’m sharing my healthy cheesecake recipe together with the recipe for the berry sauce.
Imagining your fork slicing into it’s rich creamy moist dairy free centre? In my private free community, often I teach women not to deprive themselves from gatherings and social circles. This healthy cheesecake recipe honours our desires for comfort rich foods during our celebrations in a healthy dairy free way.
Dairy and Food Intolerance
Based on my clinical experiences and research , dairy and its overconsumption can be shown to be rooted in numerous skin conditions, hormonal and digestive issues for women. Did you know “Milk is among the eight food types considered to be major food allergens in the U.S., requiring identification on food labels.
Some women have an intolerance to milk and may not realize this is resulting to imbalances in the gut. Leading to low serotonin levels and in turn leading to food cravings.
Hormones and Cravings
So let’s talk hormones and dairy and how these two could be the root to your hormone imbalances. Milk is meant to grow baby cows, not humans. As we age, we lose the ability to digest milk/dairy well because we lack the enzymes to do so.
Pasteurization and Enzymes
Pasteurization kills the enzymes we require to properly digest dairy. Cows are pumped full of hormones required to produce milk in large quantities despite not having a calf to feed. Those hormones are passed into the milk and can have devastating effects on our own delicate endocrine system. Too much of one type of hormone can upset the delicate balance leading to cravings and a host of other issues.
Healthy Cheesecake Recipe: Enjoy Without Worry!
But how do I approach my future desires for rich dairy based recipes from grandma’s recipe book? Begin by following this healthy cheesecake recipe for this mouth watering dairy free cheesecake option. Once you try this dairy free substitute, you can enjoy these comfort food recipes with a free mind.
- ¾ cup Almond flour
- 4 tbsp melted butter or ghee
- Pinch of salt
- 1 cups raw cashews, (soaked for 6 hours-water disposed)
- 1/3 cup lemon juice
- 1/4 cup coconut oil, melted
- 1/2 cup full fat coconut milk (use the cream part for better texture)
- 1/3 cup maple syrup or 12 drop of stevia and 2 tbsp maple syrup or 20 drops of stevia for sugar free version
- Flavouring idea Almond butter, fresh berries, caramel sauce, chocolate sauce, etc..
- Mix the almond flour and butter together and using a medium size muffin tray or small mason jar filled the bottom of each mould with the almond flour mixture about 1’ thick
- In a blender combine the cashews, sweetener of choice (maple syrup, stevia etc), lemon juice, water, coconut oil and a pinch of salt. Blend until smooth.
- Evenly distribute the creamy cashew layer on top of the walnut/ date picture layer in each jar.
- If you wish to flavour your cashew batter you can do at the time by adding directly in the blender your flavouring or you can flavour by simply dropping the flavouring agent next (this is how I did for the picture).
- If flavouring with berries or caramel, wait and swirl on top of plain cheesecakes (optional)=
- Put in the freezer to firm for at least 1 hour. Optional: you can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
- Keep in the freezer for up to 1-2 weeks.
Berrie Sauce Recipe
- 2 cups strawberries, de stemmed and chopped in half or blueberries or any berries.
- 2 Tbsp Chia Seeds
- 2 tbsp maple syrup or 6 drop of stevia (optional all together-strawberries is sweet enough)
- Place chopped strawberries, chia seeds and maple syrup (if using) into a blender.
- Blend on medium to high speed until preferred jam consistency is obtained.
- Remove from heat and immediately pour into a mason jar.
- Allow to cool completely and then store in the fridge for up to one week.