Image by Sam Spann-Raar
Let's face it, we all love cakes so it's a great excuse to eat one that's healthy. Make no mistake, this "cheezecake", like traditional cheesecake, is relatively high in kilojoules, but made from raw nuts, veggies, and fruit it's also low in saturated fat with fibre, vitamin, minerals and antioxidants to make the whole delicious experience totally guilt free,
Grease a 24 cm spring base cake tin with coconut oil and line with baking paper.
Place the macadamia nuts, walnuts and coconut in a food processor and process until the mixture forms a breadcrumb consistency.
Add the dates and process until well combined.
Transfer to the lined cake tin and press down firmly to make the base.
Place zucchini, orange zest, cashews, agave, lemon & vanilla essence, orange juice, lemon juice and lecithin in a high speed blender and blend until completely smooth.
Spoon the mixture into the cake tin. Sprinkle orange zest and poppy seeds over the top and place freezer for at least 4 hours before serving.
Makes 12 servings
| Prep Time: | 20 mins |
| Cooking Time: | 0 mins |
| Ready in: | 240 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1410 kj |
| Calories | 337 kcal |
| Fat | 27 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 17 g |
| Total Protein | 6.53 g |
| Fibre | 4 g |
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