This recipe is a healthy version of a cheesecake! The base is made with almonds and dates. The creamy layer is made with soaked cashew nuts and lemon zest and juice. The topping is blended berries! Try it for tasty treat that will make you feel full yet light!
For the crust:
1/2 cup of almonds
1/2 cup of fresh medjool dates
2 tablespoons of shredded coconut
1 teaspoon of cinnamon
For the filling:
1 full cup of raw cashews (soaked for a few hours)
1/2 lemon, juiced
2 teaspoon of lemon zest
4 tablespoons of agave syrup
1/2 cup of coconut cream (and a little more to add when mixing the berries)
1 packages of frozen mixed berries
In a food processor blend the almonds, the dates, the shredded coconut, and the cinnamon. Press the crust into the bottom of a springform pan.
Take the soaked cashews and blend in a food processor with the lemon juice, the lemon extract, the agave and the coconut cream. Scoop from the food processor and place evenly on top of the crust.
Take the mixed berries and pulse in a food processor with a little bit of coconut cream and a tablespoon of agave syrup. Swirl into the filling mixture. (This gives it a tie-dye effect.)
Freeze for 60 minutes or refrigerate for a few hours. Top with fresh fruit and enjoy!
Recipe slightly adjusted from here