Healthy Mama - - Treats - By Bettina from Bettina’s Kitchen


1 ½ cup of al­mond flour or (ground al­monds)

1 cup of raw hazel­nuts

1 pinch of salt

4 ta­ble­spoons of co­conut oil


2 cups pre soaked raw cashew nuts

(soaked for 2 - 3 hours)

¾ cup of al­mond milk

¼ of cup co­conut oil

3 ta­ble­spoons of agave syrup or honey (non ve­gan ver­sion)

1 scraped real vanilla pod

2 ta­ble­spoons of lemon juice

1 tea­spoon of lemon zest

Pinch of pink salt

Fresh figs for top­ping

1 In a blender mix the hazel­nuts and al­mond flour to­gether un­til you get a crumb like con­sis­tency. Then add co­conut oil and a pinch of salt. Give it an­other whizz and make sure it all com­bines well to­gether. You should have a wet slightly sticky con­sis­tency. Just like a tra­di­tional bis­cuit base.

2 Line a 20 inch cake tin with plas­tic film. Use one of those cake tins where the sides come off so that you can gen­tly take the cake out when it has set.

3 Press the nut mix­ture into the cake tin and gen­tly press down so that you have a lovely even base. Make sure you have slightly el­e­vated sides to hold the fill­ing.

4 Store in the fridge and let it set while you make the cheese­cake layer.

5 Add all your cheese­cake layer in­gre­di­ents to a blender and mix un­til you get a lovely smooth con­sis­tency.

6 You might have to stop and push the the mix down from the sides and add more al­mond milk to get the mix­ture go­ing.

7 But be care­ful not to add too much liq­uid as the mix­ture can get too runny.

8 Add your silky smooth fill­ing into your healthy nut base. Make sure that you don't over fill.

9 Let the base set in the fridge for about 2-3 hours.

10 When the cake has set gen­tly open the cake tin up and care­fully peel off the plas­tic film. Place on a cake plat­ter or plate.

11 Fi­nally top off with sea­sonal sweet figs and en­joy!

This is a su­per easy recipe but looks so good it will im­press any­one. A real show stop­per when it comes to taste and looks!

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