Who doesn’t love a cheesecake? This sweet treat is not only IBS friendly in the fact that it is dairy and gluten free but it is also nutritious with great healthy fats from the nuts and seeds and fruit content.
Tasty and good for you. What’s not to love?
You will need a food processor and a cheesecake tin with a removal base to prepare and serve this dish.
| Prep Time | 30 minutes |
| Passive Time | 4 hours |
| Servings |
4-6 servings
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Ingredients
For the Base
- 8 Pitted dates
- 100 grams Walnuts
- 100 grams Sunflower Seeds
- 100 grams Cocoa Butter
- 1/2 tsp himalayan rock salt Or sea salt
For the Cheesecake layer
- 500 grams Cashew Nuts Pre-soaked for 6 - 8 hours
- 1/2 can Coconut Cream
- 1/2 tsp Vanilla extract
- 4 tbsp Maple Syrup
- 2 drops Orange Oil I use Doterra Wild Orange Oil
- 100 grams sugar I use organic sugar
For the Topping
- 1 punnet Rasberries to decorate
- 5 Large Strawberries to decorate
Ingredients
For the Base
For the Cheesecake layer
For the Topping
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Instructions
- Add the ingredients into a food processor and blend, chopping the dates a little beforehand in order to form a dough like consistency.
- Press this mixture into the bottom of the cheesecake tin.
- Melt the sugar by heating it with a little water. Drain the cashew nuts and add a little fresh water into your food processor along with the remaining ingredients. Mix well until a creamy consistency is formed.
- Pour this over the base layer and refrigerate for at least 4 hours. Overnight works really well too, if you have time.
- When you are ready to serve, decorate with berries and enjoy this wholesome tasty desert. Can be frozen in portions if you can't eat it all at once. Or share with friends.
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