Monday, May 20, 2013

Paleo Dairy Free, Soy Free Macadamia Nut Cheesecake


1 1/2 cups raw macadamia nuts

1/2 cup fresh almond milk, or can full fat coconut milk

1/2 cup fresh lemon juice

1/2 cup coconut oil, melted

1/2 cup coconut sugar

1 tsp vanilla extract

1/2 cup fresh strawberries, hulled

1 tbsp fresh lemon juice


1. Process nuts, milk, 1/2 cup lemon juice, sugar and vanilla till smooth in food processor or blender, 3-5 minutes

2. Set aside 1/2 cup of the filling you just mixed and pour the rest into a waiting Springform pan with my gluten free coconut flour pie crust already cooked. Or you can make it without a crust.

3. Blend the strawberries till smooth and add 1 tbsp fresh lemon juice and mix. Pour strawberry puree and the half cup of reserved filling on top of cake that's in the pan and swirl it to make a nice colorful design. Place cake in freezer for 2 hours and let thaw 30 mins before eating!

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