Baked: Low Carb Bread and other Bakes/ Dessert: Low Carb Treats

It’s not Cheesecake, Cheesecake ;)

I’m sure you already know this of me, but I have the biggest sweet tooth!
Seriously, I do – yes, I’ve mostly given up sugar, etc, etc, but that doesn’t mean my sweet tooth disappeared all of a sudden!

I’ve been experimenting with different dessert recipes – all sugar- and gluten-free and have stumbled upon and created a few really good ones… I must just say though, that most of the recipes out there for gluten- and sugar-free treats are absolutely vile! I’m also quite convinced they’re severely photoshopped, because none of it actually looks like the pictures – and I CAN bake!

Ok, so with that little rant out of the way, let me tell you about this cheesecake.

It’s not really a cheesecake.

It’s made with cashew nuts.

I’ve seen loads of Paleo recipes that use cashews as a filling for cakes, tarts, etc and thought I would try out something similar. It’s not bad – it was actually quite good – but don’t be fooled into thinking that it will taste just like cheesecake – because it doesn’t. Rather think of it as a nutty dessert.



You will need:

{For the crust}

3/4 cup almond flour

3 tbs coconut flour

1 egg white

1/4 cup coconut oil {softened}

Mix all the ingredients together and press into a small springform pan.

Bake at 180C for about 10 minutes.


{For the filling}

2 and a half cups raw unsalted cashew nuts, soaked overnight

1/2 a cup of coconut oil, melted

2 tbs honey

1 tsp vanilla

Once you’ve soaked your cashews, drain the water and place it into a blender with the rest of the ingredients.

Blend and blend and blend until it is very smooth. You really need to blend and re-blend a lot, otherwise it will just be grainy.

Once it’s all nice and smooth, spoon the mixture onto your tart base.


{For the chocolate ganache – the best bit}

80g dark chocolate, broken into pieces {go as dark as possible}

1/2 a cup of coconut milk / coconut cream

Heat the milk and chocolate over a low heat in a small saucepan, stirring until the chocolate is melted and smooth. Stir it a few times to ensure it’s smooth, then let it cool.

Once it’s cooled to room temp, pour it onto the top of the tart and place in the freezer to set.



Just take it out of the freezer about an hour or so before serving and from there you can keep it in the fridge.

It will last 2-3 days in the fridge, after that the filling starts to go a bit rancid…

So – enjoy this rather yummy nut tart without feeling guilty! x

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  • Heidi
    September 10, 2014 at 2:38 pm

    Reblogged this on Pink Poppadom and commented:

    Here’s a healthy dessert for a change! ;)
    Gluten- and sugar-free, and yes, also dairy-free…
    {My new page, is all about healthier foods, all low carb and gluten free – have a look and if you like it, please subscribe!} x

  • Nicolene
    September 11, 2014 at 9:46 am