Valentine’s Day Strawberry Doughnut
9th April 2015
Burns Night Panna Cotta
9th April 2015
Ingredients
- 1 cup Dried Coconut finely shredded
- 1 cup Pecans (soaked overnight this lowers acid level and makes them more digestible)
- Pinch of Himalayan Crystal Salt
- 2-4 drops liquid stevia
- Pinch of Cayenne
Filling
- 1/2-1 cup almond milk
- 2 cup cashew
- 1/2-3/4 cup coconut oil or butter
- 1/2-3/4 cup carob or raw cocoa powder
- 3 tsp vanilla extract
- 6-10 drops liquid stevia
- Pinch of Himalayan Crystal Salt
- 1 tsp grated orange or lemon zest (optional)
Servings:
Instructions
Crust
- n a food processor, process the coconut until fine. Add remaining ingredients process to a sticky consistency. Press mixture into a bottom of a 6 or a 9inch spring form pan.
- Put into a freezer to set while you are making the filling.
Filling
- Blend all ingredients except the coconut oil in the blender adding additional almond milk as needed.
- Once the batter is completely smooth add the coconut oil and blend again.
- Pour into the crust and smooth the surface with a spatula. Let the cheesecake set up overnight in the refrigerator or free for one hour if serving that day.
- Enjoy!
