New You Boot Camp Cookie Dough Oreo
13th April 2015
New You Boot Camp Blueberry Cream Pie
13th April 2015
Ingredients
- 1/2 cup organic applesauce (120 g)
- 1 1/2 cups raw cashews (150 g)
- 1/2 tbsp pure vanilla extract
- 3 tbsp organic virgin coconut oil (30 g)
- pinch xulitol plus 2 tbsp water (or 1/4 cup pure agave/maple syrup and omit the water)
- 1/2 + 1/8 tsp Himalayan Crystal Salt
- 2 tsp fresh lemon juice
- 1 tsp Cinnamon stick divided
Make the crust:
- 1/2 cup pitted dates
- 1/4 tsp Cinnamon
- 1/2 cup almonds (80 g)
- 1/16 tsp Himalayan Crystal Salt
- 1/4 tsp pure vanilla extract
- 1 tbsp water if needed
Home Made Apple Sauce:
- 225 gm cooking apples peeled, cored and chopped
- 1/2 Lemon zest only
- 2 tbsp water
- 1/2 oz coconut oil
- 1 tsp xylitol
Servings:
Instructions
- Place the cashews in a cereal bowl, cover with water, and soak overnight. The next day, drain and pat the cashews completely dry. Combine all cheesecake ingredients, except 1/2 tsp cinnamon, in a high-speed blender or food processor, and process on high until the mixture is completely smooth.
Crust
- Combine all crust ingredients in a high-quality food processor, and process until fine sticky crumbles form. If mixture is too dry, add the water and process again. Press the crumbles into the bottom of an 8.5-inch round pan, then smooth all but 2 tbsp of the cheesecake filling on top. Combine the reserved 1/2 tsp cinnamon with the reserved 2 tbsp cheesecake filling. Spread this paste on top of the pie, then use a fork to swirl it around the cheesecake. Freeze until the cheesecake is firm enough to slice.
Apple Sauce
- Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy.
- Enjoy!
