Lemon Cheesecake

Cheesecake is my favorite cake in the world, but unfortunately I never conquered a healthy version. So I guess that’s the beauty of my job; making a nutritious and healthier kind.  This lemon cheesecake (because everything is better with lemon) contains no added sugar, much less saturated fat, little salt and is completely vegan. Though this sweet tooth is healthy, it doesn’t belong in a weight loss journey because of it’s calories. Are there any changes I could have made? Please let me know!


Ingredients (12 slices, 1 cake):
– 200 g raw almonds
– 300 g mejoul dates
– 450 g raw cashew nuts
– 150 g coconut oil
– 100 ml maple syrup
– 250 ml lemon juice
– 100 ml water
– pinch of salt
– 3 tbs raspberries
– 3 or more mint leaves

– Blender
– Cake mold

Method:
1. Soak the cashew nuts in water for at least one hour.
2. Slice the almonds into smaller pieces (because not all blenders like big nuts) and mix them together with the dates (without the pit) in a blender until it’s a thick paste.
3. Cover a cake mold with one teaspoon melted coconut oil or with baking paper. Or both. Cover the bottom with the almond date paste. It works better with your hands wet.
4. Clean the blender and mix the cashews with the other melted coconut oil, maple syrup, lemon juice, water and a pinch of salt.
5. Pour the mixture on top of the other paste in the cake mold.
6. Leave the cake in the freezer for at least 2 hours.
7. You can crush some rasperries and lay them on top together with the mint leaves for an extra sour bite.
8. You can leave the cake in the freezer for 4 months or in the refrigerator for 5 days.
Bon appétit!

Nutrition per serving (1 piece): 482 calories, 37,6 g fat, 10,1 g saturated fat, 12 g protein, 24,7 g carbohydrates, 3,6 g fibers, 2,1 g salt.

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