Need a sweet fix that’s good for you too? This cheesecake is guilt free and loaded with healthy ingredients.
Fresh figs are amazing. Not only do they taste divine, they’re also high in calcium, iron, magnesium and vitamin C. Does that classify them as a superfood? I truly think so!
1 cup raw almonds
1 cup desiccated coconut
6 dried figs, chopped and soaked in water 10 minutes
2 cups cashews soaked in water 2 hours
2 tbsp lemon juice
1/2 cup honey
1/3 cup coconut oil, liquid
2 tsp vanilla powder
3 fresh figs, cut into quarters lengthways
Extra desiccated coconut for garnish
Let’s do this!
In a food processor, combine the almonds and desiccated coconut until they reach a biscuit crumb-like consistency.
Add the dried figs and whizz again until the mixture becomes slightly sticky. It should hold together when you press a small amount between your thumb and forefinger. If not, add a teaspoon of water and whizz again briefly.
Press into the base of a 22cm springform tin, taking care to flatten it down evenly.
In a high speed blender, blend the cashews, lemon juice, honey, coconut oil and vanilla powder until silky smooth.
Pour into the springform tin and freeze for 2 hours.
Remove from freezer 15 minutes before serving and decorate with the fresh figs and desiccated coconut.
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