Cashew cheesecakes have been quite popular in this household recently. They taste amazing and are garenteed to be a crowd-pleaser. I love coming up with new flavors. Here is my recipe for a Lemon Strawberry Cheesecake and a Strawberry Key Lime Pie Cheesecake.
Orange Almond Creamsicle Swirl cake. I use to love orange creamsicle popsicles as a kid. I added almond extract to the white cream just because I love the almond flavor, but you can leave it out if you like.
You know you want a bite! 😉
- 1/2 cup desiccated coconut
- 1/2 cup coconut flour
- 2 tablespoons ground flax 1/3 cup water
- 3 tablespoons liquid sweetener
- 1/4 teaspoon salt
- 2 cups soaked cashews
- 1 1/2 cups fresh orange juice (or sub tangerine juice)
- 1/2 cup melted coconut oil
- 10 drops liquid NuNaturals stevia (or to taste)
- zest of one orange
- 2 tablespoons ground lecithin
- natural orange food coloring (optional)
- 1 cup soaked cashews
- 1/4 cup lemon juice
- 15 drops liquid NuNaturals stevia (or to taste)
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla powder
- 1 tablespoon ground lecithin
Start with the crust. Pour the coconut flour, salt and desiccated coconut into a food processor and process until fine. Add the remaining ingredients and process until the dough sticks together when pressed between your fingers (you may need to add another tablespoon or two of water). Press dough into a 8 or 9 inch spring-form pie pan. Place the crust in the freezer while you make the filling. Blend all ingredients for the orange filling and pour into a bowl. Blend all ingredients for the white almond filling adding just enough of the soaking liquid from the cashews to blend and pour into a separate bowl. Take the crust out of the freezer and pour 1/2 of the orange filling into pan. Swirl 1/2 of the almond filling on top and tap the pie plate to release air bubbles. Repeat the steps again and place the pie in the freezer to set for 2 hours. Remove pie and serve or store in the fridge until ready to serve.
Submitted to: Wellness Weekend