Bianca Cheah Chalmersのインスタグラム(biancamaycheah) - 12月6日 05時37分

⚡️GLUTEN-FREE, DAIRY-FREE, RSF and VEGAN cheesecake recipe⚡️. This was the tastiest thing I’ve ever eaten in my entire life, and thanks to its lovely creator Adeline from @vibrantandpure who whipped it up for me. Recipe below guys—happy baking xx .
Pomegranate Lemon Cardamom Cheesecake With Cinnamon Cookie Dough base .
For the filling:
2 cups raw cashews, soaked and drained
1/4 cup coconut oil, melted
1/3 cup maple syrup
1/2 cup pomegranate juice
1 tablespoon lemon zest
1 teaspoon ground cardamom
Juice of 2 lemons
1 teaspoon vanilla extract
1 teaspoon @florahealthy Beet Crystals .
For the Cinnamon Cookie Dough Base:
2 cups almond flour
1/4 cup coconut flour
2 tbsp MCT
2 heaping tbsp creamy almond butter
1 tsp vanilla extract
2 tbsp maple syrup
1 tbsp almond milk
1 teaspoon cinnamon
pinch of sea salt
.
Directions:
1. First, make the crust.
2. Combine all ingredient using either hands or a spoon and press into the bottom of the pan.
3. Make the filling. In a high speed blender combine soaked cashews, coconut oil, maple syrup, pomegranate juice, lemon zest, lemon juice, vanilla, cinnamon, sea salt and beets crystals and blend on high until smooth.
4. Pour the filling into the pan, atop the crust. Make sure the filling is evenly distributed, and place back into the freezer.
5. Freeze for 6 hours to overnight to allow the cake to solidify.
6. When you are about to serve the cake, remove it from the freezer and let it sit out for at least 10minutes to allow it to soften. // #dairyfreecheesecake #dairyfree #glutenfree #refinedsugarfree #vegan #cheesecake #healthyfood #healthyrecipes

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