Summer Fruit Plate With Lime and Mint Syrup
13th April 2015
New You Boot Camp Cheesecake
13th April 2015
Ingredients
Cream Layer:
- 1 1/2 cups raw cashews or macadamia nuts (160g)
- 1/8 tsp Himalayan Crystal Salt
- 1/4 tsp pure peppermint extract
- 1/2 tbsp pure vanilla extract
- 1/4 cup organic virgin coconut oil (40g)
- 2 tbsp xylitol
- 3 oz raw spinach (85g or 2 very-loosely-packed cups)
Crust Layer:
- 1/2 cup raw almonds walnuts, pecans, or a combination of these (or sunflower seeds for nut-free)
- 1/2 cup shredded coconut unsweetened
- 1/2 cup pitted dates (8 small dates) or raisins
- 1/8 tsp 1/2 teaspoon of Himalayan Crystal Salt
- 2 tbsp organic cocoa powder optional
Chocolate Layer:
- 1/2 cup organic cacao or cocoa powder (40g)
- 1/2 cup virgin coconut oil (80g)
- 2 tbsp pure maple/agave syrup
Servings:
Instructions
Cream layer
- Place the nuts in a cereal bowl and cover with water. Let soak 8 hours or overnight. Drain and pat completely dry with a paper towel. Combine all ingredients in a high-quality food processor, and process until completely smooth. (This can take a few minutes in a food processor.)
Crust layer
- Process all ingredients until even crumbs form. (Blenders will yield sticky mixtures, so it's best to use a food processor.) Transfer to an 8-in square baking dish lined with parchment or wax paper going up the sides for easy removal. Using a piece of wax or parchment paper, smash into the pan until the crust evenly fills the bottom.
Chocolate layer
- Melt the coconut oil. Stir together all ingredients to form a smooth sauce. Spread over the other layers. Freeze just until chocolate has started to set, then cut into bars. It is best to cut after 10 minutes or less have elapsed, to prevent cracking. Then place back in the freezer to firm up completely.
- Bars can be stored in the freezer for a few weeks; thaw before eating.
- Enjoy!
