White Chocolate-Strawberry Cheesecake
Another one of Vanessa's mouth-watering creations...
White Chocolate-Strawberry Cheesecake
Posted by Vanessa Sherwood on GLiving Community Forum
Filling:
2 cups fresh chopped strawberries
1 cup cashews (they do not have to be soaked)
3 oz (6 tbsp) melted coconut butter
1 oz (2 tbsp) melted cacao butter
1/4 cup light floral honey or agave
1 tablespoon lemon juice
1/4 teaspoon salt
Blend all of the ingredients in a vita mix or high speed blender until completely smooth.
Crust:
1/2 cup brazil nuts
1/2 cup shredded coconut
Pinch of salt
1 heaping tablespoon cocoa powder
1-2 tablespoons agave
1-2 tablespoons cacao nibs
Seeds from 1/4 vanilla bean
Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).
Pour the filling over the crust and chill or freeze until ready to serve. This recipe made two 4 1/2 inch by 1 1/2 inch cheesecakes.
Strawberry sauce:
1 cup strawberries
Agave nectar to taste
Blend or mash the strawberries and agave together. Pour over slices of strawberry cheesecake.
I've got to try this! I went to an awesome little class on the many uses of young coconuts, and tried some awesome fudge made from one coconut, an avocado, honey, cacoa poweder, and coconut oil. So tasty--and it's actually pretty good for you. Oh, she also put a little pumpkin pie spice in as well--sounds strange, huh (well, I probably lost you at "avocado") but it was the perfect addition. I'll try making my own tomorrow--it was perfect for dipping bananas in--and it doesn't harden unless you refrigerate it. I'll be dreaming of chocolate bananas tonight!
White Chocolate-Strawberry Cheesecake
Posted by Vanessa Sherwood on GLiving Community Forum
Filling:
2 cups fresh chopped strawberries
1 cup cashews (they do not have to be soaked)
3 oz (6 tbsp) melted coconut butter
1 oz (2 tbsp) melted cacao butter
1/4 cup light floral honey or agave
1 tablespoon lemon juice
1/4 teaspoon salt
Blend all of the ingredients in a vita mix or high speed blender until completely smooth.
Crust:
1/2 cup brazil nuts
1/2 cup shredded coconut
Pinch of salt
1 heaping tablespoon cocoa powder
1-2 tablespoons agave
1-2 tablespoons cacao nibs
Seeds from 1/4 vanilla bean
Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).
Pour the filling over the crust and chill or freeze until ready to serve. This recipe made two 4 1/2 inch by 1 1/2 inch cheesecakes.
Strawberry sauce:
1 cup strawberries
Agave nectar to taste
Blend or mash the strawberries and agave together. Pour over slices of strawberry cheesecake.
I've got to try this! I went to an awesome little class on the many uses of young coconuts, and tried some awesome fudge made from one coconut, an avocado, honey, cacoa poweder, and coconut oil. So tasty--and it's actually pretty good for you. Oh, she also put a little pumpkin pie spice in as well--sounds strange, huh (well, I probably lost you at "avocado") but it was the perfect addition. I'll try making my own tomorrow--it was perfect for dipping bananas in--and it doesn't harden unless you refrigerate it. I'll be dreaming of chocolate bananas tonight!
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