Pretty in Pink Cheesecake
Feature Power Food: Hemp HeartsFree From: Gluten, Dairy, Soy
Ingredients
Crust:
- 1/3 cup almonds raw (soaked overnight)
- 1/3 cup hemp hearts
- 1½ tsp. extra virgin coconut oil EVCO
- 2 dates pitted
Filling:
- ½ cup each: cashews & almonds raw (soaked overnight)
- 1/3 cup coconut milk unsweetened
- 1/3 cup lemon juice
- 3 tsp. lemon zest reserving a teaspoon to garnish
- ½ small beet
- ¼ cup maple syrup pure (grade B)
- ¼ cup raspberries to garnish
Directions
- Add the almonds, hemp hearts, EVCO and dates to a blender. Blend until a coarse meal develops that is sticky. If needed, add a little bit of water.
- Press into a 9” cake pan or spring form, lined with parchment paper, 8 mini pans in shapes desired or 12 muffin tins/tart cups. Set aside.
- Add cashews, almonds, coconut milk, lemon juice, lemon zest, beet and maple syrup to a blender. Blend until smooth. Pour the mixture on top of the crust of the cake pan.
- Set in the freezer until firm (about 1 hour) or in the fridge (about 3 hours) to set. Garnish with raspberries and lemon zest just before serving
Notes
Nutritional Facts: Calories: 468 | Total Fat 19.2 g | Saturated Fat 10.2 g | Polyunsaturated Fat 0.6 g | Monounsaturated Fat 6.5 g | Cholesterol 13 mg | Sodium 163.2 mg | Potassium 231.7 mg | Total Carbohydrates 29.4 g | Dietary Fiber 3.9 g | Natural Sugar 21.4 g | Protein 15.5 g |* Vitamin C 97.6 % |* Vitamin A 20.5 % | Manganese 42.1 % |Vitamin C 43.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.