per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories from Fat 263
% Daily Values*
Total Fat 29.25
Saturated Fat 2.72
Polyunsaturated Fat 6.32
Monounsaturated Fat 18.66
Total Carbohydrate 115.44
Dietary Fiber 21.30
Vitamin A 9.75%
Vitamin C 78.50%
* Nutritional Values are estimated and may vary
A yummy, raw, vegan, gluten free, dairy free cheesecake that can be enjoyed by anyone and everyone.
Bottom layer â€“ crust
3/4 cup almonds
6 presoaked dates â€“ be sure to remove the pits prior to using
1-2 ripe bananas
Top layer â€“ berry layer
2 cups frozen berries of choice (I used a mix of strawberries, raspberries, blueberries, and blackberries)
splash of almond milk
optional 1/3 cup greek yogurt (if you are vegan or dairy free, SO makes a line of vegan greek yogurts or you can skip the yogurt all together)
1. Prepare your bottom layer by combining your almonds and dates in your food processor until your mixture starts to clump together. Press into the bottom of a pie pan and set aside.
2. Prepare your middle layer by combining your bananas with 1/2 avocado in your food processor and mixing until it becomes really smooth and creamy. spread evenly over your bottom layer. Store in the freezer as you prepare your top layer.
3. Prepare your middle layer by combining your berries, the rest of your avocado, splash of milk, and greek yogurt (if desired) until the mixture is super creamy and smooth. The greek yogurt is totally optional. It will just give a creamier, smoother texture as well as bump up the protein. Spread evenly on top of your other mixtures and freeze for at least an hour before cutting and serving. Let it sit out a few minutes before serving to allow it time to soften a bit.
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