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CLEAN EATING ‘CHEESECAKE’

IMMUNITY BOOSTING, BUT STILL A TREAT


Plant based living can be clean and tasty, you just need to explore what works for you and use your kitchen as your canvas. Don't be afraid to try..otherwise you will never know.


Various simple easy ways to still enjoy that delicious treat, along in avoiding the unwanted inflammatory causing foods out there.


This is a low sugar, paleo vegan cheesecake version, still thick and creamy in texture, its a no-bake, so no need for your oven, dairy free plus it is completely clean.


Simple clean ingredients that your body prefers and recognises.


Within this dish you can add some additional clean plant based goodness, from using @NUZEST.

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Nuzest clean lean proteins are very simple and versatile to use, I also love the fact that they don't have any added harmful sugars within their protein, instead they use natural west african katemfe fruit vs the usual stevia. Personally I don't enjoy the taste of stevia. There is also no after taste with the use of NUZEST.

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I added a bit of a twist by adding some vegan plantbased protein powder to the mix. For Nuzest, use code “charissa10” for 10% discount on your plant protein powders.



CLEAN EATING ‘CHEESECAKE’


INGREDIENTS:


INGREDIENTS


BASE:


1 Cup raw walnuts

1/2 Cup of pecan nuts

1 Cup of unsweetened desiccated coconut

3 Teaspoons of Yacon syrup

1/4 Teaspoon of cinnamon

2 Tablespoons of lime juice

1 Teaspoon of vanilla extract

1 Tablespoon of Nuzest Vanilla protein powder

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FILLING:


2 Cups of raw cashews soaked in water for at least 2 hours then drained

1/2 Cup Macadamia nut butter smooth

1 Cup of organic coconut cream

1/3 Cup of pure yacon syrup Grated zest of a lime

1/2 Cup lime juice

1 Tablespoon of Lemon juice

1 Handful of baby spinach (green colouring)

2 Tablespoons of coconut oil

1 Serving of Nuzest Vanilla Clean Lean Protein


INSTRUCTIONS:


DIY CRUST:


Start by placing all your ingredients in your food processor or blender, make sure it is more a dough like consistency and not too much of a smooth texture, press into 9 inch tart pan bottom and up the sides; freeze while you prepare the filling. Or you can use your preference of your tart shape moulds.


DIY FILLING:


Place all ingredients in a blender and blend until a creamy mixture forms. No lumps. Pour the mixture over the chilled crust, then place in the freezer and allow to chill for around 3 hours within the freezer. Alternatively, you can refrigerate overnight to set (this will avoid having to thaw before serving) Once ready to serve, ensure if you did freeze it to allow it to thaw, until slightly soften. I love serving this with a bit of vanilla flavoured coconut wiped cream, by adding some vanilla clean lean protein from Nuzest to the mix.


Ps, please feel free to use my code “Charissa10” at checkout to receive 10% off your nuzest order, this is for free shipping Malaysia, Singapore and Hong Kong.

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