Ingredients:
Base:
350g of almonds and/or walnuts, ground
200g of dates, chopped
100g agave nectar or mapel syrup
1-2 tsp. vanilla extract
Pinch of Himalayan or sea-salt
Optional: 50g desiccated coconut
Cheesecake Layer:
300g cashews, soaked in filtered water for at least 2hrs
1 small fresh pineapple, peeled and chopped
2 inch of fresh ginger, peeled
100g agave nectar or mapel syrup
100g coconut oil, melted
1-2 tsp. vanilla extract
Directions:
- Place all base ingredients into the food processor and mix well.
- Tip mixture into cake tin (I use a spring-form tin so it’s easy to remove from the tin afterwards).
- Push mixture down into the base really well and set aside.
- Place all the cheesecake layer ingredients into a food processor and blend well.
- Pour mixture on top of the base in the cake tin and smooth out.
- Place in the freezer for at least 2-3 hours.
- Remove the cake from the freezer an hour before you wish to eat it and pop it out of the tin.
- Add the fresh fruit, like oranges and pineapple if you would like, but it’s amazing without anyway.
- This cake freezes really well and can be eaten almost directly from the freezer like ice-cream cake!
- Enjoy!
For more healthy recipes…
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