Do you have a sweet tooth and love cheesecake but are worried about eating it because of all the fat and dairy in them that adds excess unwanted fat to your body? Try this natural dairy-free recipe and I guarantee that you won't feel guilty about eating your favorite dessert. That does not mean that you can have a brick sized portion. Have a normal sized square 4 inches. Enjoy!
Ingredients
Base
1/2 cup pitted dates
1 1/2 cups almonds
2 tablespoons organic peanut butter
Cheesecake mixture
3 cups cashew nuts
3/4 cups almond milk
2/3 cup agave syrup
1/4 cup unsweetened coconut
1 avocado
3/4 cup organic peanut butter
1/2 cup coconut yogurt
Topping
1 1/2 cups fresh strawberries
1/2 cup dark chocolate
1/2 cup orange juice
Method of cookery
1- Add the dates, almonds and peanut butter for the base in a food processor and process until it turns out into a breadcrumb consistence. Add to the base of a cheesecake tin 12 inch by 8 and place in the fridge for 2 hours.
2-Add the cheesecake mixture into the food processor, cashews, almond milk, agave, coconut, avocado peeled and chopped, peanut butter and yogurt. Blend until smooth and thick and pour that over the breadcrumb base and evenly smooth out and place in the fridge for a further hour.
3- Chop the strawberries in half wash them and add them to a small saucepan with the dark chocolate and orange juice. Melt into a thick sauce cooking the strawberries. cool down until almost a thick cold sauce and smooth over the cheesecake evenly. Add to the fridge for a further hour then serve. Enjoy!
Ingredients
Base
1/2 cup pitted dates
1 1/2 cups almonds
2 tablespoons organic peanut butter
Cheesecake mixture
3 cups cashew nuts
3/4 cups almond milk
2/3 cup agave syrup
1/4 cup unsweetened coconut
1 avocado
3/4 cup organic peanut butter
1/2 cup coconut yogurt
Topping
1 1/2 cups fresh strawberries
1/2 cup dark chocolate
1/2 cup orange juice
Method of cookery
1- Add the dates, almonds and peanut butter for the base in a food processor and process until it turns out into a breadcrumb consistence. Add to the base of a cheesecake tin 12 inch by 8 and place in the fridge for 2 hours.
2-Add the cheesecake mixture into the food processor, cashews, almond milk, agave, coconut, avocado peeled and chopped, peanut butter and yogurt. Blend until smooth and thick and pour that over the breadcrumb base and evenly smooth out and place in the fridge for a further hour.
3- Chop the strawberries in half wash them and add them to a small saucepan with the dark chocolate and orange juice. Melt into a thick sauce cooking the strawberries. cool down until almost a thick cold sauce and smooth over the cheesecake evenly. Add to the fridge for a further hour then serve. Enjoy!
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