Creamy Berry Twist "Cheese"Cake

Gluten free Dairy free Keto Low Carb Autism Approved

The non-dairy community version of "cheesecake." Yep, we like to sub in other ingredients that mimic cheesecake, without using dairy.

With 2 kids allergic to dairy, and not tolerating it so well myself, subbing in other ingredients still allows us to indulge. As a matter of fact my autistic daughter couldn't speak till we removed dairy from her diet. True story.

You'll notice the ingredients are designed to boost antioxidants, create glowing skin, and balance hormones, cause that's just the vibe in my kitchen.

Let's get to the cake!


Use a 7 inch springform pan and line the bottom with parchment paper.

Makes 12 servings

Active Time: 45 minutes Passive Time: 3 hours to overnight


INGREDIENTS

Crust:

Use the recipe for Buttery Pecan Bites. Press into bottom of springform pan lined with parchment paper. Press evenly on bottom of pan.

Place in freezer while creating the next layer.

Chocolate Layer:

2 cups soaked cashews, overnight or at least 2 hours. (measured before soaking) ¼ cup coconut cream, chill full fat coconut milk and scoop out hardened cream 2-3 T cacao based on chocolate preference ¾ tsp chocolate stevia ¼ tsp Ceylon cinnamon ¼ tsp espresso, optional, brings out the chocolate flavor 1 tsp lemon juice Pinch of pink salt 1 scoop collagen, optional, beauty boost Layer of raspberries or berry of choice, frozen keeps them from being smooshed by the top layer, if that matters to you.

Vanilla Layer: 2 cup cashews soaked, overnight or at least 2 hours (measured before soaking) ½ cup riced cauliflower ¼ cup coconut cream, chilled 1 tsp lemon juice ½ tsp liquid monk fruit ¼ tsp vanilla bean powder ¼ tsp vanilla

Place all of the ingredients for the chocolate layer in a food processor and run till filling is smooth. This may take several minutes depending on how long the cashews soaked. The creamier the better. I used 3 T of cacao and felt it was the perfect amount of chocolate, but I like a richer chocolate taste.

Spread evenly over crust and top with as many raspberries as you desire. I used the entire 10 ounce bag of frozen raspberries.

Return to freezer and make vanilla layer. Again place all of the ingredients into the cleaned food processor and process till smooth.

If bottom layer is solid enough go ahead and spread on the top layer, returning to freezer again. If the bottom is not quite set, then refrigerate the top layer till ready. Freeze completed cake for at least 2 hours or overnight.

Allow to soften slightly before serving and top with berries of choice.



May my story reflect His glory
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