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Gluten-Free Raspberry Tart

Gluten-Free Raspberry Tart

Nutritionist Breanne Rice is showing you a healthier way to enjoy this sweet dessert.
Ingredients for Crust
  • 2 cups of walnuts
  • 2 tablespoons coconut oil, liquified
  • 3/4 cup medjool dates
  • warm water(add slowly(around 3 tablespoons).. eyeball it to make crust stick together while in food processor)
  • 1 tsp pure vanilla extract
Ingredients for Cheesecake
  • 2 cups raw cashews (soaked overnight)
  • 1½ cups fresh raspberries
  • ½ cup maple syrup
  • 1/3 cup coconut oil (measure after melting)
  • Juice from 1 lemon
  • 3/4 cup dates
  • 1 tablespoons raw cacao butter (artisana organics brand raw cacao/cacao bliss)
  • 1/4 tsp instant espresso powder
  • Toppings: 2 tbs caco nibs for sprinkling


Directions

1. Drain and rinse the cashews. In a food processor, combine the dates and walnuts. Add a little bit of water slowly so that it blends and sticks together. Once it looks like it's blended, take the crust and press into springform pan

2. Once you've put the crust in, put the tray in the fridge while you're making the rest.

3. Combine all the rest of the cheesecake ingredients into the food processor until it's blended. Once you've blended it all together, put mixture into the pan. Then place in the freezer for 3 hours. Once frozen, take the cheesecakes out 15 minutes before serving and enjoy! Sprinkle cacao nibs on top after it's been thawed as a topping.

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