Serves: 10 small cupcake sized cheesecakes
30 mini chocolate bars or The Earth Diet chocolate brownie recipe
For cheesecake filling:
3/4 cup of lemon juice (about 2 large lemons)
3 cups of cashews soaked in water for 4 hours
3/4 cup of maple syrup, raw honey or raw agave
3/4 cup coconut oil
1 tablespoon of pure vanilla extract
Pinch of Himalayan salt
1. Make the base (unless you are using the mini chocolate bars already made). Take the chocolate and mold into a muffin tray to form chocolate bases, and then freeze for 10 minutes.
2. Make the cheesecake filling. Add all ingredients to a powerful blender like the VITAMIX until it is very smooth and light. Then pour it on top of the chocolate base cups.
3. Freeze for 1 hour. Keep in fridge or freezer!
+ DAIRY FREE
+ REFINED SUGAR FREE
+ SOY FREE
+ GLUTEN FREE
+ Majority Raw - Living Nutrients
+ High in Magnesium
+ High in Protein
+ Great replacement for processed cheesecake!
EVERY single recipe on this website uses nature’s ingredients, only.
* Always choose ORGANIC, local and seasonal whenever possible.
This recipe was created by Liana Werner-Gray in NYC 2013.
Photo thanks to Rock’n Raw Photos- Raw and Unedited
This recipe is part of © 2013 THE EARTH DIET ™ All Rights Reserved