(Full Version) Deluxe Apricot & Chocolate Swirl Cheesecake (nut-free)
Описание:
nouveauraw.com/raw-recipies/desserts/deluxe-apricot-and-chocolate-swirl-cheesecake-nut-free/
I saw this awesome share on Facebook by Rawfood Rehab and it looked so good I had to make it myself. I love cheese cake in the raw but the nuts are just too bloating. This is tasty, non-bloating, and sure to be a hit with all your friends... I recommend it!
Here is the Ingredients for a 9" spring-form pan
Crust Ingredients:
3 C organic coconut, unsweetened, shredded
8 moist medjool dates, pitted
3 Tbsp coconut oil
1/2 C flax meal, (ground flax seeds)
1/4 C raw cacao powder
2 tsp sea salt
3 Tbsp raw agave nectar
2 Tbsp water
Filling:
2 C dried apricots
2 C hot water (soaking water for apricots)
2 C young Thai coconut meat
1/2 C raw agave nectar
3 Tbsp lemon juice
1/4 tsp sea salt
1 1/4 C raw coconut oil, warmed to liquid
3 Tbsp lecithin powder
5 Tbsp cacao powder
1 Tbsp vanilla
We just LOVED this recipe!
nouveauraw.com/raw-recipies/desserts/del
I saw this awesome share on Facebook by Rawfood Rehab and it looked so good I had to make it myself. I love cheese cake in the raw but the nuts are just too bloating. This is tasty, non-bloating, and sure to be a hit with all your friends... I recommend it!
Here is the Ingredients for a 9" spring-form pan
Crust Ingredients:
3 C organic coconut, unsweetened, shredded
8 moist medjool dates, pitted
3 Tbsp coconut oil
1/2 C flax meal, (ground flax seeds)
1/4 C raw cacao powder
2 tsp sea salt
3 Tbsp raw agave nectar
2 Tbsp water
Filling:
2 C dried apricots
2 C hot water (soaking water for apricots)
2 C young Thai coconut meat
1/2 C raw agave nectar
3 Tbsp lemon juice
1/4 tsp sea salt
1 1/4 C raw coconut oil, warmed to liquid
3 Tbsp lecithin powder
5 Tbsp cacao powder
1 Tbsp vanilla
We just LOVED this recipe!
Комментарии:
Monte Riddle пишет: I love your videos and hope you have seen mine , I miss you and the cats.. How are the babys?
Dianne RawGirl пишет: This looks like the bomb in yummy ness Kim- Bravo - seems easy too. I love that kind of music too.
Kim Willard пишет: Thank you Tim!
Kim Willard пишет: It is so good Dianne... wish you could come and have some!
Tim Martin пишет: I will need to watch this again! Very informative.
Tim Martin пишет: Watched again (as promised). I was impressed actually how easy it was to assemble. From the reactions, it is obvious the taste is out of this world. I will definitely be giving this a try. Who knows - I may even video it to show my attempt at creating this dessert. Thanks again Kim - I appreciate that the base is nut free as well (cashew/almond free). Looking forward to the next recipe from your kitchen!
Monte Riddle пишет: I love your videos and hope you have seen mine , I miss you and the cats.. How are the babys?
Dianne RawGirl пишет: This looks like the bomb in yummy ness Kim- Bravo - seems easy too. I love that kind of music too.
Kim Willard пишет: Thank you Tim!
Kim Willard пишет: It is so good Dianne... wish you could come and have some!
Tim Martin пишет: I will need to watch this again! Very informative.
Tim Martin пишет: Watched again (as promised). I was impressed actually how easy it was to assemble. From the reactions, it is obvious the taste is out of this world. I will definitely be giving this a try. Who knows - I may even video it to show my attempt at creating this dessert. Thanks again Kim - I appreciate that the base is nut free as well (cashew/almond free). Looking forward to the next recipe from your kitchen!
You'll Need:
1 pound butter
2 cups granulated sugar
6 eggs, beaten
4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 pound candied cherries, cut up
1/2 pound candied pineapple, cut up
1 pound pecans, chopped
2 teaspoons vanilla extract
Procedures : Preheat oven to 250 degrees F.
Cream butter and sugar. Add eggs. Add 3 cups flour sifted with baking powder and salt. Mix remaining flour with cherries, pineapple and chopped pecans; stir into batter. Add vanilla extract. Pour into tube pan, greased and double lined with wax paper. Bake for 3 hours. Cool in pan
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