A delicious and healthier alternative to the traditional cheesecake recipe, that will ensure your kids get their share of vegetables.
Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.
To make the base, place the cashews and shredded coconut in a food processor and blend until finely chopped. Transfer to a large bowl and stir in the remaining ingredients.
Turn out onto a clean work surface and roll out into a dough. Press the dough evenly into a 16 cm (61/4 inch) cake tin and place in the freezer for 30 minutes.
To make the filling, combine all the ingredients, except the fresh berries, in a food processor and blend until smooth.
Remove the base from the freezer and pour in the filling, using a spatula to smooth it over. Return to the freezer for 30 minutes, or the fridge for 1 hour, until set.
Top with fresh berries and serve.
This will keep for up to 1 week in the fridge, and 2 weeks in the freezer.
Nutritional analysis per serving (166 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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