The Ultimate Collection of Gluten-Free Desserts with Simba and Mufasa: Enjoy Mouth-Watering All-Time Favorites While Being Healthy by Jaxx Johnson

Author:Jaxx Johnson [Johnson, Jaxx]
Language: eng
Format: epub
Published: 2021-09-15T18:30:00+00:00

To prepare the base

Almonds (unsalted) (140 grams)

Pitted dates (140 grams)

To prepare the cheesecake layer

Coconut cream (100 grams)

Coconut oil (2 tablespoons)

Agave syrup (2 tablespoons)

Vanilla extract (1 teaspoon)

Juice of half lemon

To prepare the topping

Blueberries (140 grams + reserve handful of it)

Pitted dates (5)

Instructions:

Place the cashew nuts in the boiling water and let it soak for about 10 minutes. Slightly oil the square shaped cake tin (20 x 20 centimeter).

In order to prepare the base, whizz together the dates and almonds inside the food processor until fully chopped. Tip the mixture inside the tin and press down the mixture. Smooth the surface with the spoon’s back. Place the tin inside the freezer while you prepare the layer.

Drain the nuts and place half of it inside the food processor. Add all the ingredients for the layer and blitz until fully creamy and smooth. Remove your tin from the refrigerator and spread the mixture over the base top. Return to your freezer for about 30 to 40 minutes until well firmed.

In order to create the topping, blend blueberries (140 grams) and dates with the cashews (remaining) inside the food processor. Remove the tin from the refrigerator and spoon the topping over and then scatter the blueberries (handful of it). Return to the refrigerator for about 1 hour. Store inside the refrigerator for about 2 months and then remove from your refrigerator 10 minutes prior serving. Slice 10 to 12 bars and serve.

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