You can't go wrong with a raw cheesecake! This no-bake Eggnog & Gingerbread Raw Cheesecake is simple to make, Paleo and gluten-free.
This amazing recipe was created by Polkadot Passport @paleodoteats
INGREDIENTS
Gingerbread base:
1 cup dates
1 cup pecans
1/2 cup almond meal
2 Tbsp coconut oil
1 tbsp treacle/ molasses
1 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
Pinch of salt
Eggnog filling:
3/4 cup cashews, soaked in boiling water for an hour
1/3 cup coconut cream
1/4 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla essence
2 Tbsp Smooth Vanilla Clean Lean Protein
1/2 tsp nutmeg
1 tsp cinnamon
Pinch of salt
2 Tbsp whisky (optional)
Method
- Blend together all base ingredients in a food processor until a loose, sticky dough forms.
- Grease a 12-slot silicon muffin tin with coconut oil.
- Place a heaped tablespoon of base mixture into each slot and push down firmly.
- Put into freezer to firm up for 15 minutes.
- Blend together all filling ingredients until mixture is very smooth.
- Once base has set, remove tin from freezer and pour filling mixture evenly into the slots.
- Cover and freeze for a minimum of four hours.
- Once set, pop cheesecakes out of tin and serve topped with optional coconut whipped cream.
Time: 10min + 4 hours
Serves: 12
