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Easy Cheesecake

Ingredients

Scale
  • Crust
  • ¾ cup Almond flour
  • 4 tbsp melted butter or ghee
  • Pinch of salt
  • Filling
  • 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..

Instructions

  1. Instructions
  2. 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
  3. 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.
  4. Evenly distribute the creamy cashew layer on top of the walnut/ date picture layer in each jar.
  5. 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).
  6. If flavouring with berries or caramel, wait and swirl on top of plain cheesecakes (optional)=
  7. 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.
  8. Enjoy!
  9. Keep in the freezer for up to 1-2 weeks.

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