No-Bake Sunflower Seed Butter "Cheesecake" (Vegan & Gluten-Free)
Total Time: 45 minutes
Servings: 16
Ingredients:
- 1-½ cups Bob’s Red Mill Almond Flour
- 6 seedless dates or 6 Tbsp. maple syrup or raw honey
- 1 Tbsp. water
- 1 Tbsp. SunButter Organic Sunflower Seed Butter
- 1 Tbsp. Nutiva Coconut Oil
- 3/4 cup pHresh Products Organic Cacao Powder
- Dash Simply Organic Pure Vanilla Extract
- Dash Redmond Real Salt Ancient Sea Salt
Cheesecake Filling
- 1/2 cup lemon juice
- 3 cups Organic Whole Raw Cashews (soaked in water for 4 hours)
- 3/4 cup Organic Maple Syrup
- 3/4 cup coconut oil
- 1 Tbsp. pure vanilla extract
- Pinch Redmond Real Salt Ancient Sea Salt
- 3 Tbsp. SunButter Organic Sunflower Seed Butter
Chocolate Sauce
- 2/3 cup pHresh Products Organic Cacao Powder
- 1/2 cup Organic Maple Syrup
- 1/4 cup Nutiva Coconut Oil
Instructions:
- In a large bowl, mix together all ingredients for the chocolate base. Pat mixture evenly into a deep pie dish, covering the bottom and sides.
- In a powerful blender, blend all filling ingredients except the sunflower seed butter until smooth and light. Pour into the prepared crust. Using a knife, swirl in the sunflower seed butter. Refrigerate until set.
- In the blender, blend the chocolate sauce ingredients until smooth. Pour over the set cheesecake before serving.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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