Recipes Gluten free

Ok, there is no real cheesecake, because there is nothing of animal products in it, but it looks like and tastes like a delicious cheesecake. Of course it is the healthy version, without sugar, gluten or dairy and therefore a tasty alternative. Until a year and a half ago I was not a big fan of this kind of raw cake and really only 'because I had never tasted it before'. A cake made from raw nuts just didn't sound delicious to me at the time, but fortunately I now know better.

Recipe

Strawberry cheesecake

This cheesecake recipe is not only super delicious, it is also gluten free, refined sugar free and lactose free! That's truly healthy enjoyment.

Course	Dessert
Kitchen	American
Servings	6 people

Preparation time

Preparation time	15 min
Total	1 hour 15 min

Equipment

Springform (± 18–20 cm)
Food processor or food processor
Bowl (for soaking the cashews)
Spoon or spatula
Small saucepan (optional)

Ingredients

75g hazelnuts
75g almonds
6/8 pitted dates
50g melted coconut oil
150g unsalted cashews
Juice of 1 lemon
1 teaspoon vanilla extract
150g strawberries (or other red fruit)
1–2g agar agar (optional)

How to make a strawberry cheesecake?

Let the cashew nuts soak in a low water for half an hour to an hour in advance.
Finely grind the hazelnuts and almonds in a food processor or food processor, along with the pitted dates and 20 grams of melted coconut oil. Let it turn, but don't let it grind completely and then divide the mixture over the bottom of the spring form and press well.
Drain the cashew nuts and put them in the food processor. Add the juice of half a lemon, 20 grams of melted coconut oil and a teaspoon of vanilla extract. Let it turn and when the mixture is even, divide it over the nut layer that is already in the spring form.
Then put the cheesecake in the freezer or fridge for half an hour.
Then puree the strawberry (or other red fruit) with the juice of the other half lemon and 10 grams of melted coconut oil. Remove the cheesecake from the fridge or freezer and divide the strawberry mixture over the cheesecake. The layer of strawberry remains quite liquid. If you prefer this a bit more firmly, you can heat the strawberry puree, add AGAR AGAR (1-2 grams), cool off and only then distribute over the cheesecake.
Keep the cheesecake in the freezer, or in the fridge for such a day to two days. Enjoy!

Kookstand Voorkomt dat je scherm in slaapstand gaat

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