Cinnamon Swirl Cheesecake
13th April 2015
Pineapple Coconut Bars
13th April 2015
Ingredients
Crust:
- 3 cups almonds
- 1/2 tsp Cinnamon
- 1/2 cup organic maple syrup
- 2 tbsp organic virgin coconut oil
- 1 tbsp lemon zest
- 1 tsp almond extract
- Pinch of Himalayan Crystal Salt
Filling:
- 2 tsp kosher plant-based gelatin dissolved in 2 tbsp hot water
- cup freshly squeezed lemon juice
- cup organic maple syrup
- 1 can coconut milk chilled
- 4 cups blueberries for serving
Servings:
Instructions
- Place the almonds and cinnamon in a food processor and pulse until your desired texture is reached. I like to leave some bigger pieces for texture. Add the rest of the crust ingredients and pulse until a sticky dough forms. Pat the crust into a pie plate, (use water to keep your hands from sticking to the crust).
- For the filling, mix the gelatin and water together. Stir to dissolve and immediately add the lemon juice. If the gelatin gets clumpy, place the mixture over hot water until it melts again. Pour the coconut milk into an electric mixer, add the honey and whip on high until peaks form, about 15 minutes. Add the gelatin mixture to the whipped cream. Pour the filling into the crust. The filling will seem thin, but don't worry it will set up in the refrigerator.
- Chill for at least 4 hours until set, and serve with lots of berries!
- Enjoy!
