(raw, vegan, gluten-free)
(raw, vegan, gluten-free)
No-Dairy Cheesecake Filling
3/4 cup cashew butter
+ 2 tablespoons more cashew butter
1 fresh lemon, juiced
1 teaspoon Sunwarrior Supergreens
1 teaspoon matcha green tea powder
1 teaspoon real vanilla
1 to 2 tablespoons maple syrup (or natural liquid sweetener of choice)
1/3 cup coconut milk (sulfite-free)
2 drops stevia
Gluen-free Cheesecake Crust
3 scoops Warrior Blend Vanilla Protein
2 tablespoons maple syrup (or natural liquid sweetener of choice)
1 teaspoon real vanilla
1 cup soaked mulberries
2 dates
1/2 teaspoon sea salt
Optional bee pollen to sprinkle on top when finished
Directions:
Blend all ingredients for the filling in a blender until smooth and creamy. Put aside.
Mix crust ingredients well in food processor until it looks like cookie dough consistency.
Line a baking dish with parchment paper or line muffin tins with muffin cups. (This will make it easier to get out once they set and freeze.
Place doughy cheesecake crust in bottom of pans and/or tins. Pack it down tight. Leave enough room for filling. When done, pour cheesecake filling on top. Place in freezer to set for 2 hours or more.
When ready to eat, it tastes best if you let it soften for about 30 minutes or so. But if you like it more frozen, you can eat it right away.
Sprinkle bee pollen on top for an extra immunity boost.
