Oh yes. This is the follow up to my wildly popular “Alkaline Salted Caramel Slice“.
It’s DELICIOUS, raw, vegan, low-sugar, alkaline, keto-friendly – AMAZING.
The eagle-eyed among you will notice that the base is exactly the same as the Caramel Slice, but the topping is very different and tastes just as good.
This is, of course, not perfectly alkaline, but it is pretty darn good for being this tasty.
I’m not going to wax lyrical about the nutrient goodness, because that’s not what this is about. This is about healthy decadence. Enjoy.
Alkaline Cheesecake Recipe
1.5 cups of shredded coconut
6 soft Medjool dates
A pinch of cinnamon
1 large Hass avocado, pitted and peeled
1 ½ cups raw cashews, soaked in water for at least 2 hours, and drained
½ cup melted coconut oil
¼ cup freshly squeezed lime juice
½ cup pure rice malt syrup
1 teaspoon vanilla extract
Pinch sea salt
1 tablespoon lime zest
Optional: Roughly chopped pistachios to top
1) start by blending the base ingredients together until they look like a regular ‘biscuit base’ then add these to a baking tin (regular round one or a rectangle one – whichever you have), or in mini-tins/ramekins like in the photo.
2) Blend together the layer two ingredients until smooth and then pour over the base. Freeze, covered for 3-4 hours.
Serve with a big dollop of coconut yogurt
If you are going to eat all of them between yourself, family, guests, etc within a couple of days, put them straight into the fridge. However, if you are planning on having them slowly over a week or two, cover and put them in the freezer as sliced individual serves. You can remove them and enjoy them within just 10-15 minutes of taking them out of the freezer.