• Charissa & Co Wellness

YOGI STRAWBERRY CHEESECAKE by @charissa_and_co_wellness

Amaranth is classified as a pseudocereal, this means it’s not actually a cereal based grain like some wheat or oat products, it shares a comparable set of nutrients. The delicious, earthy, nutty flavor works well in a variety of dishes, hence why I decided to make some Healthy Strawberry Cheesecake, with a cookie crumble base. I used the Fig and Amaranth flavoured cookie.





These little cookies are ideal on its own, or of course enjoyed in a bit of a recipe.

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These little cookies are Packed with healthy fats, minerals and fibre, thanks to the nuts, figs.

Organic Amaranth: is a ancient superfood the ideal calcium substance





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Grab your cookies now, you can get $5 off your order with @yogasuperfuel, this therefore gives you opportunity to try three different flavours, Use my unique discount code “CHARISSA5OFF”

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YOGI STRAWBERRY CHEESECAKE


Servings: 10-12 Squares


INGREDIENTS


BASE:

  • 1 Cup Fig and Amaranth cookies @yogasuperfuel

  • 1 Cup Macadamia nuts

  • 1/2 Cups chopped dates

  • 2 Tablespoon coconut oil

  • 1 Teaspoon Vanilla extract

FOR THE CHEESECAKE:

  • 2 Cups raw cashews (soaked overnight, rinsed, and drained)

  • 1 Cup soaked Macadamia nuts or use hempseed

  • 1/2 Cup coconut milk see my recipe 1/3 Cup Yacon syrup

  • 1/4 Cup lemon juice 1/3 Cup coconut oil, melted

  • 1 Teaspoon vanilla extract 1 Teaspoon of Strawberry Protein powder @nuzest

Use promo code "Charissa_W10” to get 10% off your order : https://www.nuzest.sg

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INSTRUCTIONS


In a food processor blend the BASE ingredients, medjool dates and figs together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.

Press the dough into the bottom of a silicone cupcake mould and set in the fridge while you prepare the cheesecakes.


Blend the raw cashews, macadamias, coconut milk, yacon syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy.

Then, pour half the mixture into the cupcake mould, leaving the rest to make the raspberry layer.


Then add your smooth strawberry protein powder to the mix, you can always decide the components, to create different tones of pink.


Let freeze for 4 hours then remove from freezer and serve.


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