Dairy Free Cheese Cake (gaps diet, low sugar, raw)

Photo on 2013-06-05 at 18.19 #2

A few years ago, my parents took a trip to San francisco. My brother and I (being the energy sucking children we are) stayed home. When the got back they brought us gifts. My brother got a sweatshirt/jacket thing and I got a slice of cheesecake and a box of japanese mochi. Nope, not a t-shirt or cute little key chain like a normal parents get, no, i got a strange foods! The raspberry cheese cake was allergy friendly and absolutely AMAZING (the mochis were too… but this article is about cheesecake)!! When I searched online for a dairy free cheesecake recipe, all the ones I found were made with stuff like cashews or almond milk. That didn’t really work cause I am allergic to nuts! When I stumbled upon Not Quite Nigella’s raspberry fudge, i noticed that it looked a lot like the cheese cake from san fran. I re-aranged the recipe, gave it my own twist, and Vo-a-la! If you like this recipe please suggest it to others and feel free to leave me a comment, thank you!

Photo on 2013-06-06 at 14.15

Low Sugar Blueberry Cheese Cake

Adapted from Low Sugar Coconut & Raspberry Fudge

Ingredients

  • 2 1/2 cups dried coconut flakes (unsweetened)
  • 2-4 tablespoons full-fat canned coconut milk or water (you can use any milk substitute that you like)
  • a banana (must be ripe!!)
  • 2 tbs raw honey,agave, or even maple syrup
  • 1/2-1 tsp vanilla extract
  • 1 wee bit of cinnamon, nutmeg, and cloves depending on what you like
  • about a 1/2 cup frozen or fresh blueberries (instead, you can use strawberries,raspberries, cherries, ect)

Photo on 2013-06-05 at 18.08

Put the coconut in the food processors and blend until you get a semi-buttery/nutty consistency (have patience with this part). If it isn’t turning out right, add in the coconut milk(/water), honey, and banana in. Once this is done, add in the spices to the taste you like. Stir in the berries. Line a circular container with plastic wrap and pour in the cheese cake “batter.” Freeze the batter for about 10-30 minutes, remove from dish, cut and serve (you can freeze for longer and thaw before serving). Enjoy!

Photo on 2013-06-05 at 18.27

P.S.  I made a blueberry cream sauce in the food processor using leftover berries, coconut milk and spices to pour over the top of the cheese cake! soooooo delicious! Also, check out the recipes for the raspberry fudge!

~rosie

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