Raw Tiger Nut Cheesecake

 

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recipe

We love this recipe  because it is simple and  incredibly delicious.

It is also  dairy free, gluten free and has no refined sugar - so it is super healthy and also suitable for people with allergies.

The Tiger Nut Company 

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INGREDIENTS

Crust

  • 30g oats (optional – substitute for tiger nut flour)
  • 60g soaked tiger nuts or pulp
  • 250g pitted dates

Filling

  • 180g raw cashews
  • juice of two lemons
  • handful of blueberries
  • 150g pitted dates or use date syrup
  • 2 tablespoons coconut oil
  • a little maple syrup

Topping

  • coconut cream
  • vanilla powder
  • maple syrup (optional)
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Process the tiger nuts and oats (if using) or flour until they look like breadcrumbs. Then add the dates and process until it forms a dough, sticking together when pressed. Press into the bottom of a pie dish, and put in the fridge.

Then blend all the ingredients for the filling, until smooth and taste, adjust if necessary. The mixture should look like fudge,  if it looks too runny add some tiger nut flour. Spread evenly over crust, and place back in fridge for a few minutes.

Then mix the coconut cream (you  can buy this in a carton or place a can of coconut milk in fridge overnight and scoop the top off ). Mix with a little maple syrup and vanilla powder, and spread over the top of the cake. Decorate with anything you like and enjoy!