CREAMSICLE CASHEW “CHEESECAKE”

Makes 18-inch cake

FOR CRUST:

1 cup dates, pitted

1 cup pecans, toasted lightly Pinch sea salt

FOR SWIRL:

1 cup orange marmalade

2 to 4 tablespoons filtered water

FOR FILLING:

2 cups cashews, soaked and drained

1/2 cup filtered water

1/2 cup maple syrup

1/2 cup coconut oil

1 lemon, juiced

1 tablespoon vanilla extract

1 tablespoon orange extract

Pulse the dates, pecans and salt in a food processor until slightly sticky, but mixture should still retain some texture. Press into bottom of an 8-inch springform pan and place in freezer until ready to fill.

In a small saucepan, add the marmalade and water and warm, using an immersion blender to smooth. Pass through strainer.

3- In a high-speed blender, process the cashews, water, maple syrup, coconut oil, lemon juice and extracts unti mixture is very smooth.

Pour cheesecake batter into chilled springform p and add random spoonfuls of marmalade mixture surface. Use a skewer to drag mixture through batter t create a marbled effect. Place in freezer to firm up for

1 to 2 hours. Keep frozen and use a warmed knife to slice just before serving.

CREAMSICLE CASHEW “CHEESECAKE”

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