Sugar- and gluten-free, flavor- and health-full :) —vanessa green
shredded coconut (processed finely)
coconut milk, can
gelatin, grass fed
lemons, zest and juice
In This Recipe
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.
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,
Lastly to make your blueberry coulis, mix blueberries, honey, cinnamon and water on low heat until blueberries fall slightly.
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