From the BlogSubscribe Now

Raw Macadamia Nut Cashew “Cheesecake”

If you bought my book, you probably know how crazy I am about making delicious treats that don’t fuddle with my body.

It’s the feeling of betrayal that spurred me into becoming a recipe ninja. I despised the double-crossing sugar crash and cheap ingredients that used to raid my tummy after eating dessert.

Without realizing I was heading into a life-long calling, I attacked the problem with a whisk in my hand and a fiery determination to find food bliss.

Slice of Heaven.

A couple years later, I am happy to report that you can have your gluten-free cake and eat it, too. This one especially.

This recipe is one I am immensely proud of. You should do yourself a favor and make it right this instant.

Here, you have a bite.

I’m enjoying a slice right now as I type. Smooth, creamy tang with a nutty crust. It tastes just like cheesecake.

Savoring Raw Macadamia Nut Cashew Cheesecake

Raw Macadamia Nut Cashew “Cheesecake”
 
Prep time

Cook time

Total time

 

Smooth creamy cheesecake made with macadamia nuts and cashews on a nutty almond flour crust.
Author:
Serves: 8

Ingredients
Crust
  • 2 cups almond flour
  • 4 tablespoons unsalted butter, melted (or coconut oil)
  • 3 tablespoons honey
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla
Cheesecake
  • 2½ cups macadamia nuts
  • 1 cup cashews
  • ¼ cup honey
  • ¾ cup coconut oil, melted
  • 1 Tablespoon vanilla extract
  • ¾ cup freshly squeezed lemon juice

Instructions
  1. Place macadmia nuts and cashews in two separate bowls and cover with water. Allow them to soak for 3-12 hours. Drain and set aside.
  2. Preheat oven to 350F. Grease an 8″ springform pan with butter or coconut oil.
  3. For the crust, mix almond flour, melted butter, honey, ground cinnamon and vanilla together until well combined. Press crust mixture evenly into the bottom of the springform pan. Bake for 12-15 minutes, until lightly brown.
  4. Pulse macadamia nuts in food processor until finely ground and sticky. It’s okay if they’re damp from soaking. You want them as finely ground as possible. Remove and then pulse cashews the same way. If you need to, you can add a bit of water to help facilitate the blending.
  5. In a large bowl, beat together macadamia nut mixture, cashew mixture, honey, coconut oil, vanilla and lemon juice until very blended. If you have a high-powered food processor, this is a good time to use it.
  6. Pour mixture into your crust, and place in the freezer for at least 4 hours.
  7. Top with berries, and enchant your friends with this crowd-pleaser.

Notes
Cover and store in the freezer.

 

Speak Your Mind

*

Rate this recipe: