Hello and happy 4th of July, my fellow Americans!
I’m heading to a pool party at my sister’s place in a few hours to drink margaritas and light things on fire in honor of this great land. But first… an easy cheesecake for the road.
My sister picked up a gorgeous berry tarte from a new French bakery down the road (that I fully intend to eat) but since one of her friends has celiac (and I wanted a reason to blog) I decided to toss a specialty diet-friendly option into the mix too. Here’s the Renaissance Patisserie original…
Mine has no refined sugar added and is vegan and gluten-free, and I tried to keep it as simple and straight forward as possible with stuff I already had on hand.
Vegan gluten-free no sugar added cheesecake for 4th of July
Step 1. Crust
combine all ingredients in a food processor to form a thick dough; press into a lined loaf pan
- 16 medjool dates (soaked in water for an hour and then drained)
- 1/2 cup shredded unsweetened coconut flakes
- 1 tablespoon almond butter
- 1 tablespoon coconut oil
Step 2. Filling
combine all ingredients in a food processor until smooth; pour over crust and top with berries; FREEZE
- 1 cup full fat coconut cream
- 1 ripe banana
- zest of 1 orange
- juice of 1 orange
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
You’ll want to freeze this until it sets up before slicing and also store frozen or refrigerated. I cut it into 8 chunks.
Hope you enjoy the holiday and the freedom to eat whatever you damn well please, complicated or not.
Oh, and in honor of Caturday (which has been woefully neglected, I know), here’s a shot of Weasel on Fox yesterday alongside the header: TERROR THREATS. Made my life.