UPGRADEYOU RECIPES

Boozy Raw Cheesecake

 

Serves: 12

INGREDIENTS:

**For the base**
-100g Dates
-140g Almonds
-1 tbsp Coconut Oil
-1 tbsp Maple Syrup
-pinch of Salt

***For the filling***

-90g Cashew Nuts
-190g Raspberries
175g Agave Syrup
115g Coconut Oil, melted
150ml Baileys Almande

***For the topping***
40g Mixed Berries, your choice
Extra for greasing
1 tsp Coconut Oil, melted

METHOD: 

1. Soak cashew nuts overnight in cold water. Rinse & drain well.

2. Line the base of a baking tin with greaseproof baking paper & lightly brush the sides of the tin with melted coconut oil.

3. Using a food processor make the cheesecake base. Firstly blend the almonds & dates until they are in small pieces & then add the remaining ingredients & blend until combined. Press this mixture into the base of the prepared baking tin.

4. Using the food processor again for the filling, blitz together all the filling ingredients & process until smooth. Pour this into the prepared baking tin & place in the freezer overnight.

5. To serve, carefully remove the cheesecake from the tin. Take off the baking paper. Decorate with fresh berries & cut into 12 slices.

CALOREIS AND MACROS PER SERVING:

Calories: 377
Protein: 6.1g
Carbs: 31g
Fat: 25.5g
Fibre: 1.2g

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