Sometimes when you’re in a hurry, you may be tempted to reach for something quick and easy and not so good for your body.
I made this easy recipe after dinner on the fly on Mother’s Day. My husband had made me a delicious meal and I coyly asked, “What’s for dessert? ” Flustered, he stammered, “It took me a long time to make dinner, and I didnt have time to make dessert.”
So I went into the kitchen and used the cashew/macadamia nut cheese he’d made for the lasagana, and added coocnut butter, lemon, lemon oil, almond extract and erythritol (Zero). I would have done half stevia, half zero, but he doesn’t like stevia. I put everything into a spring form pan and set it in the freezer for an hour or so. Had I wanted to spend more time, I could have made a crust. But we didn’t need it. The result was a delicious guilt free dessert that didn’t spike anyone’s blood sugar!
Lemon “Cheese” Cake:
1/2 cup raw cashews
1/2 cup raw macadamia nuts
½ cup water
¼ cup coconut butter
Juice of 3 lemons
3 drops lemon oil
2 tablespoons erythritol (zero) , lakanto, or xylitol
¼ teaspoon almond extract (optional)
Pinch salt
Blend and place in spring form pan or a glass container
Chocolate Sauce:
1 cup macadamias nuts
2 tablespoons cacao powder
1 tablespoon Maca (optional)
1 teaspoon erythritol (zero), lakanto, or xylitol
3 drops chocolate stevia
Run through BlendTec nut butter attachment (or food processor) until creamy.
Set cheesecake in refrigerator or freezer for a couple of hours to set.
Top with chocolate sauce and enjoy!
The results were clean plates all around, including my husband’s!
Have a delicious week,
Comment below: Share your quick and easy raw dessert stories and recipes!
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[…] cashews and macadamia nuts in blender with lemon juice, salt, and water, and blend well on high […]