Oh Cheesecake, how we adore thee. This once forbidden food has been welcomed back into our world thanks to Zainab Alasadi of La Galette. Free of dairy, gluten and other refined ingredients, Zainab has ingeniously transformed cheesecake into a raw, vegan treat that any health foodie would approve of. Utilizing ingredients like mineral-rich cashews, metabolism-boosting coconut, gluten-free buckwheat, fiber-packed almonds and sweetened with the natural sugars of rice malt and dates, one bite is as good for your body as it is for your emotional well-being. Whip up a batch of these frozen vegan cheesecake bars - filled with our favorite flavor combo, chocolate and peanut butter - and let your tastebuds run wild. Here's the creator herself with a few notes on this healthy, desserty remix... Chocolate and peanut butter couldn’t be more perfectly paired. Especially in this vegan cheesecake. The peanut butter adds a lovely flavor and smoothness to the cheesecake filling - simply melt-in-your-mouth. The raw chocolate pieces scattered in the cheesecake are like morsels of joy, an unexpected surprise. What I love even more about this cheesecake is that it is so versatile. Don’t like peanut butter? Feel free to replace it with any other nut butter or even fruit puree. Don’t have a square baking tin? Use tin muffin tins and round pans. Decorate these however you like; make them sophisticated or leave the cheesecake in its natural beauty. It’s completely up to you...
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