Author Notes
Sugar- and gluten-free, flavor- and health-full :) —vanessa green
Ingredients
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1/2 cup
cashews
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1/2 cup
shredded coconut (processed finely)
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1 tablespoon
butter
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salt, pinch
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1
coconut milk, can
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1.5 teaspoons
gelatin, grass fed
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2
lemons, zest and juice
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1 teaspoon
honey
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1 teaspoon
almond essence
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1 cup
blueberries
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1/2 teaspoon
honey
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1/2 teaspoon
cinnamon
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1/4 cup
water
Directions
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Begin with your bases - process cashews, shredded coconut, butter and pinch of salt until a dough forms. Press into egg rings arranged on a parchment line tray and refrigerate.
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To make your cheesecakes, pour 1/2 cup of coconut milk into a bowl and sprinkle with gelatin to bloom. Pour the rest rest into a saucepan with lemon juice and zest, heat don't boil and take off heat to infuse. Generally I bloom gelatin for 10min. Mix gelatin mix into warmed lemon coconut mix and whisk together with almond essence and honey. Pour into 4 ramekins and allow to set, up to 4 hours,
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Lastly to make your blueberry coulis, mix blueberries, honey, cinnamon and water on low heat until blueberries fall slightly.
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Run a knife around inside of egg rings to remove bases, run knife around inside of ramekins to remove 'cheesecakes' and stack on top. I put another base on top and coulis on top of that. Yum
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