Heart Healthy Non-Dairy Cheesecake
3 organic eggs
1 cup full-fat coconut milk
1/4 cup coconut oil
1 1/2 cups unsweetened shredded coconut
1/2 cup almond meal
2 heaping Tbsp of honey
20 drops of liquid stevia
1/4 tsp sea salt
Add all ingredients to a high-speed blender or food processor, and process until smooth and uniform.
Transfer batter to an 8 x 8 Pyrex baking dish or pie plate.
Bake at 350 C for 25-30 minutes. You can make the berry topping at this time.
To set into a dense, cheesecake-like dessert, place dish in refrigerator after baking until chilled.
Serve with berry topping and prepare for the party in your mouth.
2 cups of frozen raspberries, blueberries, or blackberries (or mix)
2 heaping Tbsp of inulin powder (sweet-tasting soluble fibre found at most health food stores)
Maple syrup or honey to taste (optional)
Add berries, inulin, and sweetener to a small saucepan and simmer over medium heat, stirring frequently, for about 10 minutes.
Allow to cool and thicken or serve hot over your chilled non-dairy cheesecake. Yum!
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach