OzAlphaWolf Posted March 17, 2018 Share Posted March 17, 2018 (edited) This is a grain free, low dairy cheesecake style dessert. It is absolutely delicious and an option for those with certain food intolerances. Base: 1 cup pitted dates 1 cup almond flour 1/2 cup coconut sugar 1/2 coconut flour 1/2 cup ghee (or butter) pinch salt Put all ingredients into food processor and whizz until finely processed. Scrape into prepared 20cm springform pan and press evenly to form base. Cover and refrigerate.Top layer: 1 cup cashew flour 1 cup almond milk * 1/3 cup coconut sugar 150gm white chocolate (must be made on cocoa butter). Dice or slice first for easier melting 1 cup raspberries gelatine (amount per instructions) *easy almond milk = 1 cup water, 3 tbspns almond flour into blender, pulse well until white and creamy Place cashew flour and coconut sugar into food processor and combine. Gently warm almond milk in a saucepan then dissolve in gelatin. Melt in white chocolate. Once the mix is smooth and even pour into food processor with dry ingredients. Pulse thoroughly until mixture is very smooth. Add raspberries and pulse just enough for them to be mixed through and for the juice to be starting to bleed into the mix. Pour onto base and refrigerate uncovered until cool. If you cover while warm, pools of condensation will form on top resulting in soggy patches. Cover once cool and allow to finish setting. Edited March 17, 2018 by OzAlphaWolf Snoopy 1 Link to comment Share on other sites More sharing options...
Snoopy Posted March 17, 2018 Share Posted March 17, 2018 that looks amazing! OzAlphaWolf 1 Link to comment Share on other sites More sharing options...
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