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Coconut Maca Cheesecake

Content by: 180 Nutrition

Coconut Maca Cheesecake

Lynda: A healthy version of the delectable cheesecake, rich in healthy, brain and gut loving fats and fibre. This cheesecake has minimal ingredients, requires no baking, is easy to make, and is a perfect cake to take with you to dinner parties. She is guaranteed to satisfy that sweet, dessert craving.

Ingredients

Base

Topping

  • Lemon Juice from 1 whole medium lemon
  • 1 cup Cashews (soaked for 2 hours)
  • 1 cup Macadamia nuts
  • 2 tsp Maca powder
  • 1 tbsp Rice malt syrup
  • Pinch stevia powder (optional)

Method

Base

  • Place all base ingredients into large bowl and stir thoroughly until moist and crumbly.
  • Pour base into lined baking tray. Press down evenly and firmly.
  • Place in freezer for 30 minutes.

Topping

  • Drain the cashews of water.
  • Place all ingredients into a blender and blend until smooth and creamy. You may need to add a few tablespoons of purified water if mixture is too thick.
  • Pour mixture over base and freeze for 2 hours.
  • Optional: Sprinkle cheesecake with shredded coconut.
  • I keep mine in the freezer and thaw out 30 minutes prior to serving.
  • Serves 8-10

Big thanks to Naturopath Lynda Griparic for the recipe.

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180 Nutrition

This article was curated by 180 Nutrition who were founded in March 2010 with the goal to offer the very best in natural health supplements and resources. The passionate team are aligned with leading health and wellness professionals including nutritionists, naturopaths, functional medicine and exercise specialists. They regularly connect with... Read More
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