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The paleo cheesecake is another of my favorites when it comes to healthy dessert ideas. Another great easy paleo creation, you’ll be quick to add this to your list of paleo dessert recipes. This recipe gets inventive with the ingredients it uses and tastes amazing! If you are needing some gluten free recipes, if you are sensitive to gluten then this gluten free cheesecake will be perfect for you to add to your healthy dessert ideas. Please be aware that this still uses a minor dairy product: Ghee. So if you are looking for dairy free optoon I would check to see if you can handle this. Although Ghee is considered to be Paleo by some people. Hence why it is widely used in many paleo desserts and also helps make a great paleo cheesecake. Have a look on our YouTube Channel for many easy paleo recipes. If you hit the subscribe button just above you, it will help you easy stay up to date with all our new videos.
What you need:
Deep spring fold pan
1 1/4 cups of almond flour
4 table spoons of Ghee (3 is it’s solid)
Two tbsp maple syrup
Tsp vanilla extract
2 cups of boiled cashews (20-25 minutes to boil)
2 tbsp ghee
3 tbsp lemon juice
4 tbsp honey
Can of coconut milk
2 tbsp ghee
2 tbsp honey
Tsp vanilla extract
CREAM & TOPPING:
Coconut cream (leave in fridge overnight to solidify it, then remove the milk)
4 tbsp maple syrup
1/2 tsp vanilla extract
Mix all the base ingredients together. Bake at 350ºF / 175ºC for 15 minutes. While that’s cooking boil the cashews (you can do this earlier if you want to prepare). When they’re boiling, chop your banana and add it to all of your cheesecake ingredients. Your base should be about ready, take it out and let it cool. Add cashews to the cheesecake when they’re ready, blend it all with a blender or hand blender and add to the base. Freeze it for now.
On to the toffee! Add all the ingredients to a pan and simmer for about half an hour, stir it now and again. After 30 minutes stir constantly for 10 to 15 more, it should go a toffee colour and a consistency. When there is very little steam it should be ready! Take the base and cheesecake out of the freezer and add the toffee. Put it back in the freezer for at least an hour, if not more. After an hour, or just before you want to eat it, start making the cream. Add all then ingredients into a bowl (remember only the cream, not the milk, you could use this for other recipes!). Whip it up, chop your banana and add to the cheesecake (i’d take it out of the spring fold first. Sprinkle with your cocoa and you’re done!
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