June 10, 2019
A summer dessert everyone will enjoy! This cold, fruity cheesecake will be a welcome addition to your bbq or party. Even those that don't care for cheesecake will like this healthy version. A nutty, berry-licious treat.
Vegan, gluten free, dairy free and paleo friendly.
1/2 cup Super-Fine Almond Flour, blanched whole almonds
1 cup Raw Cashews, soaked overnight (drained and rinsed)
1 cup Frozen Organic Blueberries
1 cup Frozen Organic Strawberries
1/2 cup Unsweetened Vanilla Almond Milk
1/4 tsp Organic Vanilla Extract
1This recipe starts several hours before beginning with the soaking of the cashews overnight. Make sure to leave them covered in the fridge.
2Using a food processor (linked mine below), combine the pecans and almond flour until fluffy. Then add 3 Tablespoons maple syrup. Mix until batter is sticky to the touch.
3Line bread pan with parchment paper. Pour pecan batter onto the base and evenly pat down.
4Using your food processor, add the frozen fruit, almond milk, cashews, vanilla, maple syrup and lime juice. Blend until smooth.
5Pour into prepared baking pan. Place decorative berries on top.
6Store in freezer for 3+ hours or until frozen. Enjoy! I suggest leaving in your freezer until 30 minutes or an hour until serving. When ready, place in refrigerator. This will keep the cheesecake from thawing and making your nut crust mushy.
If you are looking for a great food processor, I use the Hamilton Beach 10-Cup Food Processor. We received it as a wedding gift 8 years ago and I am so glad my co-worker was so thoughtful. I have included links to where I purchase my organic ingredients to help with your grocery shopping.
Original recipe found at The Toasted Pine Nut.
This recipe includes affiliate links to ingredients found on Amazon, which means I earn a commission (at no extra cost to you) if you purchase from them. All links are to items I have personally purchased and have not been given to me. Thanks for supporting the free content on this site!