Carob Mesquite Macadamia Cheesecake
A uniquely delicious macadamia based cheesecake with spiced with mesquite and carob. Dairy-free and refined sugar-free.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 5" cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
Crust:
- ¾ cup raw macadamia nuts
- 1 soft medjool date
- ½ tbsp maple syrup
- ½ tbsp coconut oil
Filling:
- ½ cup raw macadamia nuts, pre-soaked and strained
- 5 tbsp maple syrup
- 3 tbsp lemon juice
- 3 tbsp coconut oil
- 1 tbsp carob powder
- 1 tbsp mesquite powder
- 1 tsp pure vanilla extract
- ¼ tsp salt
Optional Toppings:
- extra whole raw macadamia nuts, edible rose buds, chocolate chunks or shavings (I used some dark chocolate coated quinoa puffs) or cacao nibs...
Instructions
- Process all crust ingredients into a sticky crumble in a food processor. Transfer into a 5" springform pan and press down into a flat crust. Freeze while working on the next step.
- Blend all filling ingredients into a smooth uniform consistency in a high power blender. Pour this mixture over the crust into the springform pan. Decorate with desired toppings and freeze for 5-6 hours to set. Thaw out slightly, slice and enjoy! Keep leftovers frozen.