Just because you’re trying to avoid sugar doesn’t mean your culinary options need to be boring! Enjoy this Coconut Cheese Cake brought to you by Chef Renate Wallner of Hippocrates Health Institute.
Chop very fine in food processor:
3 cups dehydrated pecans
1 T vanilla (alcohol free), 1/4 t stevia, 1 T water
Process until it holds together and press into cake form
Blend until thick and creamy:
2 cups macadamia nuts (soaked)
1 cup shredded dried coconut
1 1/2 cups almond milk
1 cup coconut water
3/4 t stevia and 3 T liquid vanilla, alcohol free
blend until smooth
Stop blending and add:
3 T vegan lecithin powder and 1 cup coconut oil/melted now blend on medium until well incorporated. Pour this creamy filling into the crust. Freeze for 3 hours until firm, then keep cake in the refrigerator. Cake will keep in fridge for 5 days!