Coconut Maca Cheesecake

A healthy version of the delectable cheesecake, rich in healthy, brain and gut loving fats and fibre. This cheesecake has minimal ingredients, requires no baking, is easy to make, and is a perfect cake to take with you to dinner parties. She is guaranteed to satisfy that sweet, dessert craving.

Ingredients

Base
5 Scoops, 180 nutrition superfood blend (vegan coconut)
1 tsp Pure vanilla bean powder
1 1/2 cups Tahini
2 tbsp dessicated coconut

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Topping
Lemon Juice from 1 whole medium lemon
1 cup Cashews (soaked for 2 hours)
1 cup Macadamia nuts
2 tsp Maca powder
1 tbsp Rice malt syrup
Pinch stevia powder (optional)

Method

Base
Place all base ingredients into large bowl and stir thoroughly until moist and crumbly.
Pour base into lined baking tray. Press down evenly and firmly.
Place in freezer for 30 minutes.

Topping
Drain the cashews of water.
Place all ingredients into a blender and blend until smooth and creamy. You may need to add a few tablespoons of purified water if mixture is too thick.
Pour mixture over base and freeze for 2 hours.
Optional: Sprinkle cheesecake with shredded coconut.
I keep mine in the freezer and thaw out 30 minutes prior to serving.

Serves 8-10

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