Makes around 15-18 small bites or A HUUUUUGE BIG ONE!!!! 😀

 

 

 

 

To watch it made click here

Crust ingredients:

150g Pitted Dates

120g Unsweetened Shredded Coconut

150g Raw Cashews

1 tsp Vanilla Extract (not vanilla essence)

Filling Ingredients:

120g Cup Cashew Butter (or low-Fat organic Cream Cheese or vegetarian substitute)

1 Tsp Vanilla Extract

120ml Non-Fat Plain Greek Yogurt (organic preferably or vegetarian substitute)

2 tbsp Honey (Optional if you like it sweet)

3 tsp xylitol

Zest of 1/2 Lime

Juice of 1/2 Lime

Extra Lime Zest for Topping

Method

Using your small food processor bowl and blade blend all cheesecake filling ingredients until smooth and set aside.
Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.  (I would add broken pieces of dark chocolate!!  But you could add some dried berries such as Goji for a change)

Grease or line a 8×8 baking pan or grease a glass dish with coconut oil.
Press crust mixture evenly into baking dish.
Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
Thinly sprinkle your extra lime zest over the top.
Cover and freeze overnight. When  you’re  ready  to  serve  remove  from  the  freezer, cut into squares and serve immediately.

You can adapt this recipe to use different nuts for a base if preferred.  I’m off to eat some I prepared earlier!

Big Love, small tummies,

Jill Gardner – The Fat Controller x

 

 

 

 

 

 

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