harrods January 2016
(Serves 4-6)
For the base:
150g pitted Medjool dates
200g almonds
2cm piece root ginger, peeled and roughly chopped
For the cheesecake mixture
300g unroasted cashew nuts, soaked in water overnight
185ml almond milk
Juice of 1 lemon
75g coconut oil, melted
4 tbsp dark agave syrup or honey
Seeds from 1 vanilla pod
Pulp of 4 granadillas
1- Line a 20cm springform cake tin with baking parchment. Blitz dates, almonds, ginger and a pinch of salt in a food processor until crumb-like in texture.
2- Tip into the tin, press down firmly to make an even base, then place in the fridge.
3- Drain and rinse cashews, then combine them with the almond milk, lemon juice, coconut oil, agave syrup/honey, and vanilla in a blender, and blend until smooth and creamy. Pour the mixture into the tin, then swirl the granadilla pulp through it, not to completely mix it in.
4- Place in freezer for about 4 hours, until set. Remove from freezer 10-15 minutes before serving, to allow the cheesecake to thaw slightly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 447 | ||
Calories from Fat: 314 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.9g | 47 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 522.1mg | 14 % | |
Total Carbohydrate 33.5g | 10 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 25.6g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 447
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