Jul 28, 2017

It can be really tough to turn down dessert sometimes. We just get those cravings every now and then that make unhealthy foods hard to resist. That’s not necessarily something to be ashamed of, though, and eating dessert doesn’t have to be unhealthy. I want to share with you a great dessert recipe that’s not only delicious but also good for you. It’s an almond cheesecake that only uses healthy ingredients.

 What You’ll Need:

The Base

One cup of coconut, shredded

One and a half cups of nuts (preferably almonds)

Half a cup of dates

Two tablespoons of coconut oil

 Layer of Chocolate

A quarter cup of coconut oil

A quarter cup of syrup (natural maple syrup is best)

Half a cup of raw cacao powder

 Filling

Two cups of cashew nuts (soak these overnight)

One teaspoon of vanilla extract

One cup of coconut cream

Four tablespoons of coconut oil

One quarter cup of syrup (once again, pure maple syrup is best)

 

Topping

One quarter cup of coconut, shredded

One quarter cup of almonds, flaked

 

Directions:

The cashews need to be soaked overnight.

Then line a cake tin, cake mold or rectangular tray.

Then put all the ingredients together into a food processer and put it on blitz. It should be crumbled fine when it is ready.

Place the base ingredients onto the lined pan and press them down. Put that in the freezer while you are mixing up your chocolate layer and filling.

For the chocolate layer, mix the cacao powder, maple syrup and coconut oil together.

Take the base out of the freezer and put the chocolate layer over it. Then put it back into the freezer wheel you make up the filling.

The ingredients for the filling can be put together into a food processer and mixed until they are smooth.

Take your base from the freezer and cover with the filling. Make the top of it nice and smooth with a knife or spatula.

The cheesecake should freeze for three hours or more. You can take it out of the freezer about half an hour before you are ready to serve it.

When you are ready to serve the cheesecake, top the cheesecake with toasted almonds ad shredded coconut. Then you are ready to eat.

It can be really tough to turn down dessert sometimes. We just get those cravings every now and then that make unhealthy foods hard to resist. That’s not necessarily something to be ashamed of, though, and eating dessert doesn’t have to be unhealthy. I want to share with you a great dessert recipe that’s not only delicious but also good for you. It’s an almond cheesecake that only uses healthy ingredients.

 What You’ll Need:

The Base

One cup of coconut, shredded

One and a half cups of nuts (preferably almonds)

Half a cup of dates

Two tablespoons of coconut oil

 Layer of Chocolate

A quarter cup of coconut oil

A quarter cup of syrup (natural maple syrup is best)

Half a cup of raw cacao powder

 Filling

Two cups of cashew nuts (soak these overnight)

One teaspoon of vanilla extract

One cup of coconut cream

Four tablespoons of coconut oil

One quarter cup of syrup (once again, pure maple syrup is best)

 

Topping

One quarter cup of coconut, shredded

One quarter cup of almonds, flaked

 

Directions:

The cashews need to be soaked overnight.

Then line a cake tin, cake mold or rectangular tray.

Then put all the ingredients together into a food processer and put it on blitz. It should be crumbled fine when it is ready.

Place the base ingredients onto the lined pan and press them down. Put that in the freezer while you are mixing up your chocolate layer and filling.

For the chocolate layer, mix the cacao powder, maple syrup and coconut oil together.

Take the base out of the freezer and put the chocolate layer over it. Then put it back into the freezer wheel you make up the filling.

The ingredients for the filling can be put together into a food processer and mixed until they are smooth.

Take your base from the freezer and cover with the filling. Make the top of it nice and smooth with a knife or spatula.

The cheesecake should freeze for three hours or more. You can take it out of the freezer about half an hour before you are ready to serve it.

When you are ready to serve the cheesecake, top the cheesecake with toasted almonds ad shredded coconut. Then you are ready to eat.