New Year so there has to be a new petite dessert! Dessert redefined by making it gluten free, egg free, dairy free and refined sugar free!!!
My family has a sweet tooth so I didn’t want to deprive ourselves on the New Year so what I have here for you is a bit of a healthier version of cheesecake. This went down like a storm and got all plant based goodness in the system.
For the nut base:
- 1 cup raw almonds
- 1 cup raw walnuts
- 10 dates, pitted
- 3/4 cup dessicated coconut
- 1/4 tsp sea salt
For the white cashew layer:
- 1, 1/2 cup raw cashews
- 1/2 cup coconut cream
- 1/4 cup coconut oil
- 1/4 cup lemon juice
- 90 ml maple syrup
- 1 tsp vanilla
For the berry layer:
- 1/2 cup frozen raspberries – pink layer
- 1/2 cup frozen blackberries & 1/2 tbsp blue spirulina (optional) – blue layer
For the nut base - combine & break down all the ingredients in a food processor. Divide the mixture equally into two portions & press down onto the bottom of two rectangular baking trays.
For the middle white layer - Combine & break down all ingredients for the white layer in the food processor. Spoon and spread 1 1/2 cups of this white layer over the nut base.
Pink layer - Now add 1/2 cup frozen raspberries to the remaining cashew mix & combine using the food processor. Spread around 3/4 cup of this pink paste over the white layer in one of the trays.
Blue layer - add 1/2 cup frozen blueberries & 1/2 tbsp spirulina to the remaining pink paste in the food processor & combine to form a blue paste. Spoon & spread this over the white layer on the 2nd tray.
Garnish with fresh berries.