Before I transitioned into a gluten and milk free diet, I used to go crazy for cheesecakes. I could eat the whole cake, no jokes. So I had to find the way to recreate this yummy dessert with a new vision in mind. No gluten, no milk. Although there is a replacement for all traditional cheesecake ingredients, there is not a replacement for the calories! In fact cashew nuts, almonds, coconut, dates are all high calories ingredients, so if you are watching your calories intake, please refrain from doing like me and eat the entire cake, thinking it won’t make you fat! After all it’s a dessert, but at least it’s perfectly tolerated by all gluten and lactose intolerant folks out there, and enjoyable by all vegan friends as well. Let’s get on it.
1 cup cashew nuts soaked for at least 4 hours
1 cup gluten free oats or almonds
5 Pitted dates
1 tbsp coconut oil
1 can coconut milk
1 lemon or lime
1 tsp or stevia or 1 tbsp maple syrup
1 tsp powdered vanilla
1 pinch of salt
For the crust:
You have 2 options here, you can either blend gluten free oats till you get a fine flour, or blend a cup of almonds till you get a fine powder, better if with some bits! Mix the flour with about 5 pitted dates and add a tbsp of coconut oil, mix well till you get an even mixture. Place it into a cake tray and shape it till the crust become compact, then place it in the freezer.
For the cream:
Soak the cashew nuts for at least 4 hours or boil them for 15 minutes if you are short of time. In a blender add the cashew, coconut milk, vanilla, stevia or maple syrup, juice and zest of 1 lemons add a pinch of salt and start blending the mixture. Depending on how powerful your blender is, it might take some time till you achieve a creamy consistence with no cashew bits. Once the cream is ready, carefully pour it over the crust. Freeze for at least 4 hours or for optimal results overnight.
BLUEBERRIES VERSION: for a colorful version of this desserts, add a cup of blueberries in the mixture before blending! It’s equally delicious and so summery!
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