Craving a dessert but not all the added calories? With a hint of cinnamon and fresh lemon juice for flavor this recipe checks all my boxes! It’s a healthy take on a traditional recipe that’s just as fantastic, if not better. By @mayelasjourney
- Servings: 10
- Time: 1 hour prep, 5 hours total
Ingredients
Crust
- 2 cups soaked raw almonds
- 1 cup soaked dates
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Filling
- 2 cups soaked raw cashews
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 1/4 cup cashew mil
- 1/4 cup fresh lemon juice
- 2 tbsp Great Lakes Collagen Peptides
- 1 tsp vanilla extract
Directions
Crust
- In a food processor, put almonds, dates, vanilla extract, and cinnamon until fine crumbs form.
- Transfer mix to a cheesecake pan and press crust evenly into bottom of the pan.
Filling
- Blend cashews, coconut milk, maple syrup, cashew milk, lemon juice, collagen, and vanilla until thick and smooth.
- Pour filling mixture into crust and chill in freezer for at least 4 hours.
