No Guilt Cookies N'Cream Cheesecake

Okay I did a thing… and it’s called cookies n’ cream cheesecake.

This is a prime example of a recipe that is DELICIOUS and very low on the time and money meter.

Which I think we can all be excited about.

Vegan, gluten-free, low sugar... no guilt needed here, and no need for 47 ingredients and 4.6 hours of prep time either...

When it comes to health, I am a firm believer of enjoying your food and also nourishing your body. The two are not exclusive. Which is way I am on an ongoing mission to combine deliciousness with healthy. And I think I hit the nail on the head with this one!

I love using whole food ingredients to recreate a childhood favourite.

And for PCOS , hormonal imbalances, or unstable blood sugar this is a treat you can eat without going on a rollercoaster ride…

Ingredients

Base:
1 cup walnuts
4 deglet noor dates
Pinch of himalyan salt

Middle:
1 cup soaked cashews
1/2 cup coconut cream
1 tsp vanilla extract
Optional to add sweetener such as maple syrup or monk fruit

Toppings:
2 tbsps @nuitnutrition almond butter (or you can also opt for peanut butter)
2 tbsps of crumbled dark chocolate

Instructions 

Pulse base ingredients in a food processor until smooth. Should have a sticky consistency. Form into a big ball and flatten onto a tray evenly to form a circle. Place in the freezer. Pulse all cream ingredients until smooth. Add more coconut cream if too chunky. Add the cream on top of the base then store in freezer for 30 minutes. Then add the toppings and store in the freezer, store in the fridge atleast 30 minutes before consumption.