If you’re anything like 65% of the human population on earth you probably have experienced a decreased ability to digest lactose after infancy. However, I don’t know many people who are happy about that fact when it comes to cheesecake. Here is a recipe that is not only good for you, it doesn’t make you feel uncomfortable after eating it unless you’ve stuffed yourself. After seeing how popular my raw strawberry cake was with my choir for a birthday celebration, I suggest you make extra because this will leave you wanting more. Just go ahead and make two of these. You’ll be happy you did.
Using raw cacao butter as the base in lieu of a milk product provides many health benefits because it’s absolutely packed in antioxidants which means it is a free radical fighting monster! Not only that but it can help significantly lower blood pressure and can act as a stimulant like coffee. In addition to high amounts of Vitamin C it also has magnesium, zinc, calcium and potassium. Everything about raw cacao butter is good for your hair and it’s one of the main ingredients in the cream base of the cake. You can feel a little less guilty when eating this dessert because of how healthy it is. Combining raw cacao butter with hazelnuts gives a significant boost of Vitamins E & B as well as magnesium and calcium. If you have a nutritionist, they will be proud of you for eating this instead of actual cheesecake.
When life throws you lemons drink the lemon juice or use it in this recipe. Lemon juice has been known to help your body release toxins that your hair holds onto. These toxins can discolor and even damage your hair. Without additional toxins polluting the health of your hair, it can grow more freely. You can use leftover lemon juice to massage your scalp with to help remove buildup and get rid of dandruff. Lemon juice is some amazing stuff, but remember it is very strong. I once had a dentist remind me that it can strip the enamel off of your teeth so don’t eat too many raw lemons. The lack of processed sugar in this recipe also makes it attractive for those who have dietary restrictions.
Now, this uses a slightly different method than making cheesecake with milk products. When you have your base layer hardened and your cheesecake cream ready, place the cheesecake cream on top of the base. If you’re like me and want to add a little color, decorate the cake with berries and coconut flakes. Place the cake in the freezer to harden for 2 – 3 hours then enjoy! Remember, there is no animal bi-product or processed sugars in this magnificent dessert. That means that you can have your cake and eat it guilt free too so have an extra slice without the fear of discomfort or adverse health issues from over processed food like product.
- 150 gr (5.3 ounces) raw hazelnuts
- 100 gr (3.5 ounces) pitted dates
- Soak the dates and hazelnuts overnight. Chopping the dates in a blender will help process them better. It is also an easy way to make sure there are no seeds.
- Mix hazelnuts and dates together and chop them in the blender.
- Add water slowly until mixture becomes sticky then add to 16 cm diameter cake pan
- Freeze until cheesecake cream is ready
- 1 – 2 tablespoons of raw honey
- 5 – 6 tablespoons Raw cacao butter
- 200 gr (7.1 ounces) raw cashews
- 1 lemon (peel and juice)
- Soak the cashews overnight
- Blend cashews with enough juice to mix the composition
- Add the lemon peel, cacao butter and honey