GRAIN-FREE, DAIRY-FREE CHEESECAKE

GRAIN-FREE, DAIRY-FREE CHEESECAKE

I miss cheesecake the most on my new clean eating plan. This version from Siete is delicious. Serves 8.

INGREDIENTS:

1 bag of Siete Grain-Free Mini Buñuelos Cinnamon Crisps
3 Tbsp coconut oil, melted
1 C cashews
1/4 C almond flour
8 OZ Violife cream cheese
1 C coconut milk
1/4 C date sugar
1 tsp vanilla extract
3 Tbsp maple syrup
1/8 tsp salt

PROCESS:

Preheat your oven to 350º. Using a food processor, pulse the Siete Cinnamon Crisps and almond flour until fine. Pour in the coconut oil and 2 Tbsp maple syrup. Pulse together. In an 8” springform pan, spray some avocado oil. Pour in the contents of the food processor to form the crust. Bake for 12 minutes. Set to the side. Using a blender, combine the cashews, coconut milk, date sugar, Violife cream cheese, maple syrup, vanilla extract and salt. Blend until smooth. Pour this over the crust and bake for 45 minutes. Refrigerate for at least 4 hours, but overnight if you have the time. Serve with fresh raspberries and strawberries.

 

Recipe adapted from Siete.

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