Even if a gal is a Trim, Healthy Mama with mulitple food sensitivities...even if she can't do sugar or sweeteners...once a year, she needs a birthday cake!
Well, I am blessed, to say the least. In the (long!) time since I've last posted here, I had a birthday, and my loving partner made me an amazing on-plan, allergen and sweetener-free dessert! This recipe is her creation, and it has now become a weekly staple. I'm excited to share it with you here.
FINALLY, I have a suitable on-plan, dairy, egg, nut and sweetener free replacement for all the indulgent dairy-based THM desserts. It is definitely a decadent, calorie-rich S. I freeze the filling in half-cup Ball jars and bring it in my lunch on super long days. That way, I am not at risk of eating it to excess, as I would be if an entire cake were calling me from the fridge. It is perfect for those leading a very active lifestyle, and would also be great for pregnant and nursing moms. Others may want to limit consumption to once or twice a week. It has enough protein to count as a complete snack.
I hope this simple, adaptable recipe will bless you and help you succeed on your journey to health!
Dairy-Free Cheesecake Filling
1c seed or nut butter (unsweetened sunflower seed butter works great, and has the advantage of not tasting as tempting straight out of the jar as almond butter or peanut butter.)
1c coconut cream (store a can of full fat coconut milk in the fridge until ready to make recipe. Skim off solids, which will amoung to about a cup.)
2T coconut milk liquid (from the same can)
2c frozen berries (I like raspberries, or mixed berries)
1 t vanilla (or contents of 1/2 vanilla bean, for special occasions)
Blend all ingredients on High until well-combined. You will need to stop and stir often, and you may need to add more coconut milk liquid to blend, however, add as little as possible. No Vitamix required! My little beehive blender needs patience and encouragement to complete this task, but it does the job just fine.
Dairy-Free Cheesecake Crust
2c nuts or seeds, ground in a pint jar attached to the blender
2T coconut oil
1/2c coconut butter
Gently melt the coconut oil and butter, then stir in other ingredients. Press into a pie plate, reserving a small amount to sprinkle on top. Add filling, decorate with remaining crust and fresh berries if desired, and refrigerate overnight. This cheesecake has a lovely texture, just a bit softer than conventional cheesecake.