Gluten-free recipes that actually taste good

Ceviche recipes

Corn tortillas with ceviche

10 minutes

Berry cheesecake

Serves 8

Prep Time 20 minutes, plus freezing time

Cooking Time overnight

Ingredients

For the crust:
150 g cashew nuts
125 ml coconut oil, softened but not liquid
1 t lemon juice
1 T agave nectar
For the topping:
300 g cashew nuts
250 ml coconut oil
65 ml lemon juice
120 g Frozen or fresh mixed berries
1 t salt
1 t vanilla extract
125 ml agave nectar
Pomegrenate rubies, to garnish

Method

To make the crust, grind the cashew nuts into a flour in a food processor. Add the coconut oil, lemon juice and agave nectar and knead gently to form a dough.

Press into a 23 cm springform cake tin, then freeze for 30 minutes.

To make the topping, blend all the ingredients except the berries at a high speed in a blender until very smooth. Divide the mixture in half and pour one half over the crust and freeze for 3 hours.

Add the berries to the remaining topping mixture and blend well. Pour over the white layer and freeze overnight.

Remove from the tin and garnish with the pomegranate rubies.

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Berry cheesecake

Berry cheesecake

Ingredients

Method