Nettle Vegan Cheesecake (grain-free)

Author: Hana, Nirvana Cakery
Serves: 6″ cake

Ingredients:

Crust layer:

80g pumpkin seeds (1/2 cup)
45g shelled hemp seeds (1/3 cup)
5 medjool dates, pitted
1tbsp coconut oil
½tsp cinnamon
pinch Himalayan pink salt

Nettle layer:

30g nettle leaves (2 cups)
120g cashews, soaked for 4 hours (1 cup)
60ml maple syrup (1/4 cup)
½ lemon, juice
½ lemon, zest
60ml water (1/4 cup)
200g coconut butter (1 cup)

Read more at nirvanacakery.com

 

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