Dairy Free – Gluten Free – Paleo – Vegan
You can’t go wrong with a raw cheesecake! This no-bake Eggnog & Gingerbread Raw Cheesecake is simple to make, Paleo and gluten-free. This amazing recipe was created by Polkadot Passport @paleodoteats.
Made with soaked cashews and coconut oil, the cheesecake layers are lusciously smooth and creamy. The date-based cheesecake crust is also gluten-free. These are even better with a bit of whisky, but keep them away from the kids!
INGREDIENTS
Gingerbread base:
1 cup dates
1 cup pecans
1/2 cup almond meal
2 Tbsp coconut oil
1 tbsp treacle/ molasses
1 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
Pinch of salt
Eggnog filling:
3/4 cup cashews, soaked in boiling water for an hour
1/3 cup coconut cream
1/4 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla essence
2 Tbsp Smooth Vanilla Clean Lean Protein
1/2 tsp nutmeg
1 tsp cinnamon
Pinch of salt
2 Tbsp whisky (optional)
Method
Blend together all base ingredients in a food processor until a loose, sticky dough forms.
Grease a 12-slot silicon muffin tin with coconut oil.
Place a heaped tablespoon of base mixture into each slot and push down firmly.
Put into freezer to firm up for 15 minutes.
Blend together all filling ingredients until mixture is very smooth.
Once base has set, remove tin from freezer and pour filling mixture evenly into the slots.
Cover and freeze for a minimum of four hours.
Once set, pop cheesecakes out of tin and serve topped with optional coconut whipped cream.
Time: 10min + 4 hours
Serves: 12
Thanks to Nuzest