Wednesday, April 29, 2015

raspberry & vanilla cheesecake.

 I'm not a chef nor am I leading an extremely healthy diet but often a recipe intrigues me where all of the ingredients are "good for you" and the end result is something that looks really tasty and pretty. So when I saw a recipe online recently for a vegan, gluten free, dairy free raspberry and vanilla cheesecake, I thought I'd give it a go with a few adjustments of my own. 

raspberry & vanilla cheesecake:
 crust
one cups of almonds
one cup of figs
4 salted crackers

filling
2 cups of cashew nuts (soaked overnight)
2 frozen bananas
2 tbsp of coconut oil
3 limes juiced
1 tbsp maple syrup
1 tsp honey
1 tsp vanilla

topping
handful of raspberries

Chop up figs then place almonds, crackers and figs in a blender and pulse until fine. Scoop crust mixture into a 9" springform pan and press down firmly making sure you have an even base. Heat coconut oil in a saucepan until liquid. Place all ingredients for the filling into the blender and blend until smooth. Pour the mixture onto the crust and smooth out. Place in the fridge overnight. In the morning, remove from fridge and top with raspberries before serving (and a sprinkling of sugar or melted chocolate if you're feeling that it's too healthy...like I did!)


I'm not gonna say I'll be ditching the double chocolate cake with cream anytime soon but after a few slices of this bad boy, I most definitely will be making more healthy desserts and treats. 


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